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Crispy chicken tacos wrapped in toasted corn tortillas with a creamy avocado buttermilk ranch have become my answer to weeknight cravings and weekend get-togethers alike. The tender chicken stays juicy from a simple buttermilk brine then turns golden and crisp after frying. Topped with cool lettuce and fresh herbs, every bite bursts with contrasting textures and flavors that make this dish memorable.
I first tried making these tacos for a birthday dinner and the plate disappeared so fast I almost missed out myself. Now I often double the batch because everyone wants seconds.
Ingredients
- Chicken breast tenderloins: the most tender cut cooks up quickly and stays moist in frying
- Buttermilk: tangy buttermilk infuses chicken with flavor and makes the meat extra tender use full-fat for best results
- Sweet paprika: adds gentle warmth and color look for bright red paprika for a robust flavor
- Cayenne pepper: brings heat adjust to your favorite spice level
- Garlic powder: gives depth to both brine and breading make sure it smells fresh not dusty
- Plain flour: creates that classic crunchy coating choose unbleached for better texture
- Chili powder and ground cumin: round out the fry mix with earthy boldness
- Baking powder: provides a little lift to the crust
- Dried oregano: for an herby note always check for freshness and aroma before using
- Vegetable oil: one with high smoke point like canola or sunflower oil fries evenly without burning
- Haas avocado: perfectly creamy when ripe check for slight give near the stem
- Fresh chives dill and parsley: for the ranch I use what looks best at the store or market
- Corn tortillas: small street-taco size works best toast them just before serving
- Fresh lettuce and cilantro: top with crisp leafy greens and bright cilantro keeping things light
Step-by-Step Instructions
- Brine the Chicken:
- Cover chicken tenderloins in buttermilk along with salt paprika cayenne and garlic powder. Mix well and refrigerate for at least four hours or overnight. This step ensures the meat becomes juicy and seasoned throughout while the buttermilk works to tenderize.
- Prepare the Breading:
- In a large bowl whisk together flour chili powder cumin baking powder paprika salt black pepper garlic powder onion powder and oregano. Add a drizzle of buttermilk and mix with a fork until the mixture has a crumbly almost sandy texture. These crumbs help create extra crispy ridges when fried.
- Bread the Chicken:
- Working a few pieces at a time remove chicken from brine and press both sides firmly into the breading. Make sure each piece is completely coated then set on a foil-lined tray and let them rest for a few minutes. Allowing breaded chicken to rest helps the coating stick better in the fryer.
- Make the Avocado Buttermilk Ranch:
- In a mixing bowl mash ripe avocado until smooth. Add buttermilk apple cider vinegar minced garlic chopped chives dill and parsley plus salt and pepper to taste. Whisk until the dressing becomes silky and green. Chill so the flavors develop while you fry the chicken.
- Fry the Chicken:
- Pour oil into a deep pot until about two and a half centimeters deep and heat until shimmering. Fry breaded chicken in small batches turning once until both sides are deep golden which takes about three minutes per side. Transfer to a tray lined with paper towels so any extra oil gets soaked up.
- Assemble the Tacos:
- Pile fried chicken into toasted corn tortillas. Add chopped lettuce and fresh cilantro to each then finish with a generous spoonful of avocado ranch dressing. Serve immediately while everything is hot and crisp.
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I have a soft spot for the avocado ranch it started as an experiment with leftover herbs and ended up becoming the signature flavor everyone requests. Last summer my niece even made a double batch just for chip dipping.
Storage Tips
Leftover fried chicken stays best in an airtight container and should be refrigerated. Reheat in a hot oven to bring back some crunch. The avocado ranch is best fresh but will last up to two days in the coldest part of your fridge just stir before using.
Ingredient Substitutions
No buttermilk on hand Mix whole milk with a splash of lemon juice and let it thicken for a few minutes. You can switch in boneless chicken thighs if you prefer dark meat just adjust the cooking time to ensure thorough frying. Swap out cilantro for extra parsley if needed or use romaine in place of lettuce for crunch.
Serving Suggestions
Serve tacos as a main dish at gatherings or laid-back dinners with extra avocado ranch on the side. I love to add lime wedges for a burst of tang. These tacos work well with sides like black bean salad or simple grilled corn.
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Cultural Notes
Chicken tacos are a classic street food in many parts of Mexico though this crunchy spin and ranch sauce is more of a Tex-Mex comfort twist that fits right into my family’s favorite night-in menu. The use of buttermilk in brining and dressing is a nod to Southern comfort cooking as much as taco night.
Recipe FAQs
- → How do I keep the chicken extra crispy?
Let the breaded chicken rest before frying, and avoid crowding the pan. This ensures even cooking and a crisp coating.
- → Can I prepare the avocado ranch ahead of time?
Yes, making the dressing in advance allows flavors to develop, making it even more delicious when serving.
- → What type of tortillas work best?
Doubled toasted corn tortillas are ideal for sturdy tacos that hold the crispy chicken and toppings well.
- → Is buttermilk necessary for the brine and dressing?
Buttermilk tenderizes the chicken and adds creaminess to the ranch. Whole milk with vinegar can be used as a substitute.
- → How spicy are these tacos?
There’s a mild heat from cayenne and chili powder, but you can adjust the spices to your preference.