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These crispy chicken tacos with avocado buttermilk ranch deliver the golden crunch you crave plus cool creaminess in every bite If you love the classic combo of fried chicken and ranch but want something taco night worthy this is the flavor-packed recipe for you
I first whipped these up after a long week when everyone needed a pick-me-up Now my partner requests them for our taco nights and they always disappear fast
Ingredients
- Chicken breast tenderloins: juicy and quick cooking look for ones with similar thickness for even frying
- Buttermilk: for both brine and breading tenderizes and gives tang opt for full fat if possible for rich flavor
- All purpose flour: forms the crisp coating use fresh flour for best results
- Spices: like paprika cumin chili powder and cayenne for smoky heat and flavor depth use high quality ground spices for bold aroma
- Fresh herbs chives dill parsley: for homemade ranch pick vibrant green bunches no wilted leaves
- Haas avocado: creamy base for ranch pick slightly soft fruit with dark bumpy skin
- Corn tortillas: classic taco base toast them for structure find ones with fewest ingredients for best taste
- Chopped lettuce and cilantro: add fresh crunch wash and dry thoroughly before using
Step-by-Step Instructions
- Brine the Chicken:
- Mix chicken tenderloins with buttermilk salt paprika cayenne and garlic powder in a large bowl Toss to coat all pieces then cover and refrigerate for at least 4 hours or up to overnight The buttermilk makes the chicken juicy and the spices soak in
- Make the Breading:
- Whisk together flour chili powder cumin baking powder paprika salt black pepper garlic powder onion powder and oregano in another large bowl Drizzle with a little buttermilk Use a fork to mix just until clumpy bits form These little clumps crisp up best in the fryer
- Bread the Chicken:
- Take chicken from the brine a few pieces at a time and press firmly into the breading Make sure each piece is thickly coated Lay them on a baking sheet lined with foil and let them rest 5 minutes so the breading sticks well
- Prepare Avocado Buttermilk Ranch:
- Mash avocado in a clean bowl until smooth Add buttermilk apple cider vinegar minced garlic fresh chives dill parsley salt and pepper Whisk until fully combined and creamy Taste and adjust seasoning This sauce lifts every taco
- Fry the Chicken:
- Pour oil into a deep heavy pan until about an inch high Heat oil over high until it shimmers Fry chicken tenders in small batches until golden brown about 3 minutes per side Remove with tongs and drain on paper towels The coating should stay crisp and not fall off
- Warm and Fill the Tortillas:
- Toast corn tortillas in a dry skillet one at a time until they have a little char on both sides Double up tortillas for each taco so they hold the filling Add chicken lettuce cilantro and plenty of the avocado buttermilk ranch Serve right away
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You Must Know
- The brine gives you ultra juicy results every time
- The ranch is made with real avocado for silky texture
- Corn tortillas are naturally gluten free and taste best toasted
When I was testing ranch recipes my daughter would lick the spoon clean before I even finished the tacos The avocado makes it so creamy it is a family favorite
Storage Tips
Keep leftover fried chicken in an airtight container for up to two days in the fridge Reheat in the oven at 375 Fahrenheit until hot and crisp Store ranch in a separate jar in the fridge for up to three days Tortillas stay fresher if stored wrapped in a towel on the counter for a day
Ingredient Substitutions
If you cannot find tenderloins use boneless skinless chicken thighs just cut into strips Greek yogurt plus a splash of lemon works instead of buttermilk in a pinch All green herbs can be swapped depending on what is fresh For extra heat add a dash of hot sauce to the ranch
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Serving Suggestions
Pile on extra lettuce and herbs for lighter style tacos Add pickled onions or sliced radishes for crunch Serve with rice and beans for a heartier meal For game day cut chicken smaller and make mini tacos for snacks
Cultural and Historical Context
These tacos blend Southern inspired fried chicken with classic Tex Mex vibes Buttermilk ranch got its start out West and became a staple dip across the States Wrapping crispy chicken in a corn tortilla is irresistible and perfect for casual gatherings
Frequently Asked Questions
- → How do I achieve extra crispy chicken for tacos?
For maximum crispiness, coat the chicken thoroughly in a well-seasoned breading and let it rest before frying. Fry in hot oil (about 350°F) and avoid overcrowding the pan to maintain oil temperature.
- → What is the benefit of using buttermilk in the brine?
Buttermilk tenderizes the chicken and infuses it with tangy flavor, helping the spices cling and creating a juicy texture after frying.
- → Can I substitute another protein for chicken?
Yes, shrimp, firm white fish, or cauliflower work well in place of chicken. Adjust brining and cooking times as needed for your choice.
- → How can I make the avocado buttermilk ranch smoother?
Blend the avocado and dressing ingredients in a food processor or blender for the silkiest, lump-free ranch sauce.
- → What are some topping ideas beyond lettuce and cilantro?
Try pickled onions, shredded cabbage, sliced radishes, diced tomatoes, or jalapeño rounds for extra color and crunch.
- → Can I prepare components in advance?
The chicken can be brined and breaded ahead, then fried just before serving. The ranch can be made a day in advance and chilled.