Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 minutes | Yield: 12 tacos
You don’t want to miss these delicious Crispy Chicken Tacos. Your taste buds will surely thank you for a good meal. And with an extraordinary avocado buttermilk ranch, you’ll want more!
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:
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: Combine the chicken breast tenderloins with the brine ingredients in a large bowl. Toss to coat entirely, cover, and place in the fridge for at least 4 hours or overnight.
Step 2: Place the flour, chilli powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano in another large bowl. To make craggy pieces, drizzle with buttermilk and combine using a fork.
Step 3: Use foil to line a baking sheet.
Step 4: Transfer the chicken a piece at a time to the breading, pressing firmly until completely coated. Then, place on the prepared baking sheet. Let the breading set for several minutes.
Step 5: To make the Avocado Buttermilk Ranch, mash the avocado in a large bowl. Whisk in the rest of the Ranch ingredients while breaking any chunks until smooth. Set aside.
Step 6: With several layers of paper towels, line another baking sheet.
Step 7: Add oil about an inch high to a large high-sided pot like a dutch oven and heat over high heat. Once the oil is hot, add a few pieces of chicken tender with tongs without overcrowding. Fry the chicken tenders for about 3 minutes on each side until deep golden brown. Flipping once.
Step 8: Once done, transfer the fried chicken tenders on a paper towel-lined baking sheet using tongs. Allow cooling.
Step 9: When all the chicken tenders are cooked, serve them in doubled-up toasted corn tortillas with chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch.
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:
- 24 corn tortillas, toasted
- 1 c chopped lettuce
- 1/3 c chopped fresh cilantro
Instructions
Step 1: Combine the chicken breast tenderloins with the brine ingredients in a large bowl. Toss to coat entirely, cover, and place in the fridge for at least 4 hours or overnight.
Step 2: Place the flour, chilli powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano in another large bowl. To make craggy pieces, drizzle with buttermilk and combine using a fork.
Step 3: Use foil to line a baking sheet.
Step 4: Transfer the chicken a piece at a time to the breading, pressing firmly until completely coated. Then, place on the prepared baking sheet. Let the breading set for several minutes.
Step 5: To make the Avocado Buttermilk Ranch, mash the avocado in a large bowl. Whisk in the rest of the Ranch ingredients while breaking any chunks until smooth. Set aside.
Step 6: With several layers of paper towels, line another baking sheet.
Step 7: Add oil about an inch high to a large high-sided pot like a dutch oven and heat over high heat. Once the oil is hot, add a few pieces of chicken tender with tongs without overcrowding. Fry the chicken tenders for about 3 minutes on each side until deep golden brown. Flipping once.
Step 8: Once done, transfer the fried chicken tenders on a paper towel-lined baking sheet using tongs. Allow cooling.
Step 9: When all the chicken tenders are cooked, serve them in doubled-up toasted corn tortillas with chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch.
