Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos
This is another spectacular dish that no one should miss! Juicy, crispy chicken tacos with the most amazing avocado buttermilk ranch. A crowd favourite for great reasons!
Ingredients
Brine:
1 cup buttermilk
2 pounds chicken breast tenderloins
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon paprika
Breading:
1/4 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon cumin
1 tablespoon chilli powder
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon paprika
1/4 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
Oil, for frying
Avocado Buttermilk Ranch:
1 Haas avocado, halved, pitted, and peeled
1 1/4 cups buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh dill
1 teaspoon apple cider vinegar
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Kosher salt and black pepper, to taste
To serve Tacos:
24 corn tortillas, toasted
1 cup chopped lettuce
1/3 cup chopped fresh cilantro
HOW TO MAKE CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH
Step 1: Into a large mixing bowl, add the brine ingredients. Mix well until combined.
Step 2: Now, add the chicken tenderloins to the brine and toss well. Using plastic wrap, cover the bowl and place it in the fridge. Marinade the chicken for at least 4 hours or overnight.
Step 3: Add the chilli powder, cumin, flour, paprika, baking powder, garlic powder, oregano, onion powder, salt, and pepper in a different mixing bowl. Mix well until blended. Drizzle with buttermilk and mix until rough pieces form.
Step 4: Using aluminium foil line a large baking sheet.
Step 5: Into the bowl with the breading, transfer the chicken, and press to coat well.
Step 6: Onto the prepared baking sheet, arrange the chicken and leave them to rest for a couple of minutes.
Step 7: Into a mixing bowl, add the avocado. Mash the avocado before adding in the remaining ingredients. Mix well until combined and smooth.
Step 8: Using paper towels line a baking sheet.
Step 9: Heat the oil in a Dutch oven over medium heat. Once the oil is hot, add the chicken in batches and cook until all sides are golden brown. Transfer the chicken onto the prepared baking sheet when done.
Step 10: Once all the chicken is cooked, serve them hot with chopped lettuce, Avocado Buttermilk Ranch, corn tortillas, and freshly chopped cilantro. Enjoy!
Ingredients
- Brine:
- 1 cup buttermilk
- 2 pounds chicken breast tenderloins
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- Breading:
- 1/4 cup buttermilk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chilli powder
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon paprika
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil, for frying
- Avocado Buttermilk Ranch:
- 1 Haas avocado, halved, pitted, and peeled
- 1 1/4 cups buttermilk
- 2 cloves garlic, minced
- 1/4 cup chopped fresh dill
- 1 teaspoon apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- Kosher salt and black pepper, to taste
- To serve Tacos:
- 24 corn tortillas, toasted
- 1 cup chopped lettuce
- 1/3 cup chopped fresh cilantro
Instructions
Step 1: Into a large mixing bowl, add the brine ingredients. Mix well until combined.
Step 2: Now, add the chicken tenderloins to the brine and toss well. Using plastic wrap, cover the bowl and place it in the fridge. Marinade the chicken for at least 4 hours or overnight.
Step 3: Add the chilli powder, cumin, flour, paprika, baking powder, garlic powder, oregano, onion powder, salt, and pepper in a different mixing bowl. Mix well until blended. Drizzle with buttermilk and mix until rough pieces form.
Step 4: Using aluminium foil line a large baking sheet.
Step 5: Into the bowl with the breading, transfer the chicken, and press to coat well.
Step 6: Onto the prepared baking sheet, arrange the chicken and leave them to rest for a couple of minutes.
Step 7: Into a mixing bowl, add the avocado. Mash the avocado before adding in the remaining ingredients. Mix well until combined and smooth.
Step 8: Using paper towels line a baking sheet.
Step 9: Heat the oil in a Dutch oven over medium heat. Once the oil is hot, add the chicken in batches and cook until all sides are golden brown. Transfer the chicken onto the prepared baking sheet when done.
Step 10: Once all the chicken is cooked, serve them hot with chopped lettuce, Avocado Buttermilk Ranch, corn tortillas, and freshly chopped cilantro. Enjoy!
