Crispy Chicken Tacos with Avocado Buttermilk Ranch

Crispy Chicken Tacos with Avocado Buttermilk Ranch. These tacos aren't traditional by any means, but they are delicious. Crispy, Mexican seasoned chicken tenders + cool, creamy avocado ranch sauce are a match made in taco heaven.

THE RECIPE

INGREDIENTS

For the Brine:

2 pounds chicken breast tenderloins
1 cup buttermilk
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

For the Breading:

1 1/2 cups all purpose flour
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon baking powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup buttermilk
Oil, for frying

For the 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

To serve the Tacos:

24 corn tortillas, toasted
1 cup chopped lettuce
1/3 cup chopped fresh cilantro

INSTRUCTIONS

In a large bowl, combine the chicken breast tenderloins and brine ingredients. Mix well and toss to coat the chicken tenders entirely. Cover and refrigerate for 4 hours or overnight.
In a separate large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle with buttermilk and mix with a fork to create craggy pieces.
Line a baking sheet with foil. Remove the chicken from the buttermilk brine a few at a time and transfer to the breading. Firmly press the chicken tenders into the breading so they get fully covered. Set the breaded tenders on the prepared baking sheet.
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