Chicken Tacos With Avocado Buttermilk Ranch

Name: Chicken Tacos With Avocado Buttermilk Ranch
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 2 pounds chicken breast tenderloins; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1 cup buttermilk; 1 teaspoon salt; 1 1/2 cups all purpose flour; 1 tablespoon cumin; 1/2 tablespoon baking powder; 1 tablespoon chili powder; 1 teaspoon paprika; 1/4 cup buttermilk; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon oregano; 1 teaspoon salt; Oil, for frying; 1 Haas avocado, halved pitted and peeled; 1 1/4 cups buttermilk; 1 teaspoon apple cider vinegar; 2 cloves garlic, minced; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; Kosher salt and black pepper, to taste; 24 corn tortillas, toasted; 1 cup chopped lettuce; 1/3 cup chopped fresh cilantro

Dinner

Chicken Tacos With Avocado Buttermilk Ranch

Recipe by Sandra MyersCourse: MainCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

hour

Cooking time

minutes

Ingredients

For Brine
2 pounds chicken breast tenderloins
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 cup buttermilk
1 teaspoon salt
For Breading
1 1/2 cups all purpose flour
1 tablespoon cumin
1/2 tablespoon baking powder
1 tablespoon chili powder
1 teaspoon paprika
1/4 cup buttermilk
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1 teaspoon salt
Oil, for frying
For Avocado Buttermilk Ranch
1 Haas avocado, halved pitted and peeled
1 1/4 cups buttermilk
1 teaspoon apple cider vinegar
2 cloves garlic, minced
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Kosher salt and black pepper, to taste
For Tacos
24 corn tortillas, toasted
1 cup chopped lettuce
1/3 cup chopped fresh cilantro

Directions

Add chicken and brine ingredients to a large bowl. Mix well and toss to coat completely. Cover and refrigerate for 4 hours or overnight.
Combine all ingredients for breading, except for buttermilk in another large bowl. Drizzle buttermilk and mix with a fork to create craggy pieces.
Prepare a baking sheet lined with foil.
Remove chicken from buttermilk brine, a few at a time. Lay in breading mixture. Firmly press to coat completely. Place breaded tenders on prepared baking sheet.
Mash avocado in a bowl. Add in remaining ranch ingredients and whisk, breaking up any chunks until completely smooth. Set aside.
Line another baking sheet with a few layers of paper towels.
Add 1-inch high oil to a large, high-sided pot. Heat over high heat until oil is shimmering.
Place chicken tenders in pan, a few at a time; using tongs. Fry until deep golden brown on both sides, about 3 minute each.
Transfer fried chicken to paper towel lined baking sheet to cool. Repeat the process until no chicken tenders remain.
To assemble, add chicken in doubled-up toasted to corn tortillas. Top with chopped lettuce, fresh cilantro. Drizzle with Avocado Buttermilk Ranch.
Enjoy!

Avocado Chicken Ranch Tacos