Crispy Chicken Tacos Avocado Ranch (Print Version)
# Ingredients:
→ For the 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
→ For the Breading
07 -
190 g plain flour
08 -
1 tablespoon chili powder
09 -
1 tablespoon ground cumin
10 -
0.5 tablespoon baking powder
11 -
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
→ For the 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
# Instructions:
01 -
Combine chicken breast tenderloins with buttermilk, salt, paprika, cayenne pepper, and garlic powder in a large bowl. Mix thoroughly to coat. Cover and refrigerate for at least 4 hours or overnight.
02 -
In a separate bowl, whisk together flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and dried oregano. Drizzle in buttermilk and mix with a fork to create a slightly crumbled texture.
03 -
Line a baking sheet with foil. Remove chicken from the brine, a few pieces at a time, and press each tenderloin firmly into the breading mixture until fully coated. Transfer breaded chicken to the prepared sheet and allow the breading to set for several minutes.
04 -
In a large bowl, mash the avocado until smooth. Add buttermilk, apple cider vinegar, minced garlic, chopped chives, dill, parsley, salt, and black pepper. Whisk vigorously until the dressing is completely smooth. Set aside.
05 -
Line a large tray with several layers of paper towels. Pour oil into a high-sided pot to a depth of approximately 2.5 cm. Heat over high heat until shimmering. Using tongs, carefully lower breaded chicken tenders into the oil in batches without overcrowding. Fry each side for about 3 minutes, turning when golden brown. Transfer cooked chicken to the paper towel-lined tray to drain excess oil. Repeat with remaining tenders.
06 -
Place fried chicken tenders in doubled toasted corn tortillas. Top with chopped lettuce, fresh cilantro, and a generous drizzle of Avocado Buttermilk Ranch.
# Notes:
01 -
Allow the breaded chicken to rest before frying for optimal crispiness.
02 -
If possible, prepare the dressing in advance to let flavors fully develop.