Chicken Tacos With Avocado Buttermilk Ranch

Chicken Tacos With Avocado Buttermilk Ranch

Recipe by Sandra MyersCourse: MainCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




  • 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


  • 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!
Chicken Tacos With Avocado Buttermilk Ranch
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