Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos
These heavenly treats are going to be a sure hit! Dinner will be awesome tonight if you only give this recipe a try. Enjoy!
Ingredients:
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For the Brine:
1 tsp paprika
1/2 tsp cayenne pepper
2 lbs. chicken breast tenderloins
1/2 tsp garlic powder
1 tsp salt
1 c buttermilk
For the Breading:
1 tsp paprika
1/4 tsp onion powder
1/2 tsp black pepper
1 1/2 c all-purpose flour
1 tbsp chili powder
1 tsp salt
1/4 c buttermilk
1 tbsp cumin
1/4 tsp oregano
1/4 tsp garlic powder
Oil, for frying
1/2 tbsp baking powder
For the Avocado Buttermilk Ranch:
2 cloves garlic, minced
1/4 c chopped fresh chives
1 Haas avocado, halved, pitted, and peeled
1/4 c chopped fresh dill
Kosher salt and black pepper, to taste
1/4 c chopped fresh parsley
1 tsp apple cider vinegar
1 1/4 c buttermilk
To serve the Tacos:
1 c chopped lettuce
1/3 c chopped fresh cilantro
24 corn tortillas, toasted
Directions:
Add all the brine ingredients and chicken tenderloins into a large mixing bowl. Stir everything until well incorporated.
Cover the bowl with plastic and place it in the fridge to chill for at least 4 hours or overnight.
Add oregano, garlic powder, onion powder, flour, salt, pepper, paprika, baking powder, chili powder, and cumin into another mixing bowl. Whisk everything until well blended. Add the buttermilk and stir until well combined.
Line the inside of a baking sheet with aluminum foil.
Transfer the chicken tenderloins into the bowl with the breading, then toss to coat. Place them onto the prepared baking sheet and arrange them in a single layer.
Add the avocado into a mixing bowl, then mash it. Add the rest of the ingredients for the ranch and stir until well blended.
Line paper towels to a separate baking sheet.
Place a Dutch oven on the stove and turn the heat to high. Add 1-inch oil and allow it to become hot. Add the chicken tenderloins, then cook for 3 minutes on each side until they turn brown. Transfer them onto the baking sheet with paper towels to drain excess oil.
Serve with tacos and the avocado ranch. Enjoy!
Ingredients
- For the Brine:
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 lbs. chicken breast tenderloins
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 c buttermilk
- For the Breading:
- 1 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp black pepper
- 1 1/2 c all-purpose flour
- 1 tbsp chili powder
- 1 tsp salt
- 1/4 c buttermilk
- 1 tbsp cumin
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- Oil, for frying
- 1/2 tbsp baking powder
- For the Avocado Buttermilk Ranch:
- 2 cloves garlic, minced
- 1/4 c chopped fresh chives
- 1 Haas avocado, halved, pitted, and peeled
- 1/4 c chopped fresh dill
- Kosher salt and black pepper, to taste
- 1/4 c chopped fresh parsley
- 1 tsp apple cider vinegar
- 1 1/4 c buttermilk
- To serve the Tacos:
- 1 c chopped lettuce
- 1/3 c chopped fresh cilantro
- 24 corn tortillas, toasted
Instructions
Add all the brine ingredients and chicken tenderloins into a large mixing bowl. Stir everything until well incorporated.
Cover the bowl with plastic and place it in the fridge to chill for at least 4 hours or overnight.
Add oregano, garlic powder, onion powder, flour, salt, pepper, paprika, baking powder, chili powder, and cumin into another mixing bowl. Whisk everything until well blended. Add the buttermilk and stir until well combined.
Line the inside of a baking sheet with aluminum foil.
Transfer the chicken tenderloins into the bowl with the breading, then toss to coat. Place them onto the prepared baking sheet and arrange them in a single layer.
Add the avocado into a mixing bowl, then mash it. Add the rest of the ingredients for the ranch and stir until well blended.
Line paper towels to a separate baking sheet.
Place a Dutch oven on the stove and turn the heat to high. Add 1-inch oil and allow it to become hot. Add the chicken tenderloins, then cook for 3 minutes on each side until they turn brown. Transfer them onto the baking sheet with paper towels to drain excess oil.
Serve with tacos and the avocado ranch. Enjoy!
