Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 tacos
I can never say no to these Crispy Chicken tacos with Avocado Buttermilk Ranch even when I am already full. It’s crazy good, I cannot take my eyes off it. I welcome summer every year with these insanely crispy chicken tacos but it’s so good we just have to have it on our regular dinner rotation!
INGREDIENTS
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Brine:
2 lbs chicken breast tenderloins
1 c. buttermilk
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Breading:
1 1/2 c. all-purpose flour
1 tbsp chilli powder
1 tbsp cumin
1/2 tbsp baking powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 c. buttermilk
Oil, for frying
Avocado Buttermilk Ranch:
1 Haas avocado, halved, pitted, and peeled
1 1/4 c. buttermilk
1 tsp apple cider vinegar
2 cloves garlic, minced
1/4 c. chopped fresh chives
1/4 c. chopped fresh dill
1/4 c. chopped fresh parsley
Kosher salt and black pepper, to taste
To serve the Tacos:
24 corn tortillas, toasted
1 c. chopped lettuce
1/3 c. chopped fresh cilantro
How to make Crispy Chicken Tacos With Avocado Buttermilk Ranch
Step 1: Place the chicken breast tenderloins and brine ingredients in a large bowl. Mix well, then toss to evenly coat the chicken tenders. Cover and place in the fridge for at least 4 hours or overnight.
Step 2: Add the flour, chilli powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano in a different bowl. Whisk to combine, then drizzle with buttermilk. Using a fork, mix until craggy pieces form.
Step 3: Using foil, line a baking sheet. Transfer the chicken a couple of times to the breading, shaking the excess buttermilk brine. Into the breading, firmly press the chicken tenders to completely cover the pieces. Then, on the prepared baking sheet, set the breaded tenders.
Step 4: Let the breading set for a couple of minutes. In the meantime, mash the avocado in a large bowl. Add the rest of the ranch ingredients and whisk while breaking up any chunks until smooth. Set the Avocado Buttermilk Ranch aside.
Step 5: With a couple of layers of paper towels, line another baking sheet. Meanwhile, in a large, high-sided pot like a Dutch oven, add the oil until it reaches around an inch high and heat over high heat. Once the oil is hot, place a few chicken tenders in the pot, keeping in mind not to overcrowd the pot. Fry for about 3 minutes until deep golden brown. Flip the chicken tenders and continue to cook the other side. Using tongs, very carefully take the chicken tenders out of the pot and transfer them to the prepared baking sheet to cool. Repeat with the rest of the chicken tenders.
Step 6: In doubled-up toasted corn tortillas, serve the chicken tenders with some chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch. Enjoy!
Ingredients
- Brine:
- 2 lbs chicken breast tenderloins
- 1 c. buttermilk
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- Breading:
- 1 1/2 c. all-purpose flour
- 1 tbsp chilli powder
- 1 tbsp cumin
- 1/2 tbsp baking powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 c. buttermilk
- Oil, for frying
- Avocado Buttermilk Ranch:
- 1 Haas avocado, halved, pitted, and peeled
- 1 1/4 c. buttermilk
- 1 tsp apple cider vinegar
- 2 cloves garlic, minced
- 1/4 c. chopped fresh chives
- 1/4 c. chopped fresh dill
- 1/4 c. chopped fresh parsley
- Kosher salt and black pepper, to taste
- To serve the Tacos:
- 24 corn tortillas, toasted
- 1 c. chopped lettuce
- 1/3 c. chopped fresh cilantro
Instructions
Step 1: Place the chicken breast tenderloins and brine ingredients in a large bowl. Mix well, then toss to evenly coat the chicken tenders. Cover and place in the fridge for at least 4 hours or overnight.
Step 2: Add the flour, chilli powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano in a different bowl. Whisk to combine, then drizzle with buttermilk. Using a fork, mix until craggy pieces form.
Step 3: Using foil, line a baking sheet. Transfer the chicken a couple of times to the breading, shaking the excess buttermilk brine. Into the breading, firmly press the chicken tenders to completely cover the pieces. Then, on the prepared baking sheet, set the breaded tenders.
Step 4: Let the breading set for a couple of minutes. In the meantime, mash the avocado in a large bowl. Add the rest of the ranch ingredients and whisk while breaking up any chunks until smooth. Set the Avocado Buttermilk Ranch aside.
Step 5: With a couple of layers of paper towels, line another baking sheet. Meanwhile, in a large, high-sided pot like a Dutch oven, add the oil until it reaches around an inch high and heat over high heat. Once the oil is hot, place a few chicken tenders in the pot, keeping in mind not to overcrowd the pot. Fry for about 3 minutes until deep golden brown. Flip the chicken tenders and continue to cook the other side. Using tongs, very carefully take the chicken tenders out of the pot and transfer them to the prepared baking sheet to cool. Repeat with the rest of the chicken tenders.
Step 6: In doubled-up toasted corn tortillas, serve the chicken tenders with some chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch. Enjoy!