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CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH

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
CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH


INSTRUCTIONS

  1. 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.
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