Crispy Chicken Tacos Avocado Ranch (Print)
Tender chicken in crisp tortillas with creamy avocado ranch and fresh garnishes for a satisfying meal.
# Ingredients:
→ Brine
01 -
900 g chicken breast tenderloins
02 -
240 ml buttermilk
03 -
1 teaspoon fine salt
04 -
1 teaspoon sweet paprika
05 -
0.5 teaspoon cayenne pepper
06 -
0.5 teaspoon garlic powder
→ Breading
07 -
190 g plain flour
08 -
1 tablespoon chili powder
09 -
1 tablespoon ground cumin
10 -
0.5 tablespoon baking powder
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1 teaspoon sweet paprika
12 -
1 teaspoon fine salt
13 -
0.5 teaspoon ground black pepper
14 -
0.25 teaspoon garlic powder
15 -
0.25 teaspoon onion powder
16 -
0.25 teaspoon dried oregano
17 -
60 ml buttermilk
18 -
Vegetable oil for deep frying
→ Avocado Buttermilk Ranch
19 -
1 Haas avocado, peeled and pitted
20 -
300 ml buttermilk
21 -
1 teaspoon apple cider vinegar
22 -
2 garlic cloves, minced
23 -
0.25 cup chopped fresh chives
24 -
0.25 cup chopped fresh dill
25 -
0.25 cup chopped fresh parsley
26 -
Kosher salt, to taste
27 -
Freshly ground black pepper, to taste
→ To Serve
28 -
24 corn tortillas, toasted and doubled up
29 -
1 cup chopped lettuce
30 -
0.33 cup chopped fresh cilantro
# Steps:
01 -
Combine chicken breast tenderloins with buttermilk, fine salt, sweet paprika, cayenne pepper, and garlic powder in a large bowl. Mix until the chicken is fully coated. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
02 -
In a separate bowl, whisk together plain flour, chili powder, ground cumin, baking powder, sweet paprika, fine salt, ground black pepper, garlic powder, onion powder, and dried oregano. Pour in buttermilk and mix with a fork until small clumps form, creating a crumbly breading texture.
03 -
Line a baking sheet with foil. Remove the chicken from the brine in batches and firmly press each tenderloin into the breading mixture until fully coated. Arrange breaded pieces on the prepared baking sheet and let rest for several minutes to set the crust.
04 -
In a large bowl, mash the avocado until smooth. Add buttermilk, apple cider vinegar, minced garlic, chives, dill, parsley, kosher salt, and black pepper. Whisk briskly until the dressing is smooth and creamy. Set aside.
05 -
Line a tray with several layers of paper towels. Fill a high-sided pot with vegetable oil to a 2.5 cm depth and heat over high heat until shimmering. Using tongs, lower the breaded chicken tenders into the hot oil in batches, taking care not to crowd the pot. Fry each side for about 3 minutes, turning when golden brown. Transfer to the prepared tray to drain excess oil. Repeat with remaining chicken.
06 -
Place fried chicken tenders in doubled toasted corn tortillas. Top with chopped lettuce, fresh cilantro, and a generous drizzle of Avocado Buttermilk Ranch dressing.
# Additional Notes:
01 -
Allow breaded chicken to rest briefly before frying to achieve maximum crispiness.
02 -
Prepare the Avocado Buttermilk Ranch dressing ahead of time, if possible, to enhance flavor integration.