Crispy Chicken Tacos Avocado Ranch (Print Version)
# Ingredients:
→ Brine
01 -
0.5 teaspoon garlic powder
02 -
0.5 teaspoon cayenne pepper
03 -
1 teaspoon sweet paprika
04 -
1 teaspoon fine salt
05 -
240 ml buttermilk
06 -
900 g chicken breast tenderloins
→ Breading
07 -
60 ml buttermilk
08 -
0.25 teaspoon dried oregano
09 -
0.25 teaspoon onion powder
10 -
0.25 teaspoon garlic powder
11 -
0.5 teaspoon ground black pepper
12 -
1 teaspoon fine salt
13 -
1 teaspoon sweet paprika
14 -
0.5 tablespoon baking powder
15 -
1 tablespoon ground cumin
16 -
1 tablespoon chili powder
17 -
190 g plain flour
18 -
Vegetable oil for deep frying
→ Avocado Buttermilk Ranch
19 -
Freshly ground black pepper, to taste
20 -
Kosher salt, to taste
21 -
0.25 cup chopped fresh parsley
22 -
0.25 cup chopped fresh dill
23 -
0.25 cup chopped fresh chives
24 -
2 garlic cloves, minced
25 -
1 teaspoon apple cider vinegar
26 -
300 ml buttermilk
27 -
1 Haas avocado, peeled and pitted
→ To Serve
28 -
0.33 cup chopped fresh cilantro
29 -
1 cup chopped lettuce
30 -
24 corn tortillas, toasted and doubled up
# Instructions:
01 -
Grab your toasted tortillas and pile on the crispy chicken tenders. Add a sprinkle of fresh cilantro and shredded lettuce, then pour on a good amount of that Avocado Buttermilk Ranch. Enjoy right away.
02 -
Lay several paper towels on a tray. Warm up a couple inches of vegetable oil in a deep pot over high heat—it should start to shimmer. Working in rounds, gently slide breaded chicken into the oil. Fry about 3 minutes per side. Flip when they look golden and keep an eye on 'em so they don't overcook. Once crisp, transfer to the tray to drain. Repeat with the rest.
03 -
Use a big bowl to mash your avocado until there aren’t any big lumps left. Toss in the buttermilk, apple cider vinegar, minced garlic, chives, dill, parsley, and a dash of salt and pepper. Whisk it all together till it’s nice and creamy. Set aside for later.
04 -
Cover a baking sheet with foil. Pull the chicken from the brine, batch by batch, and press them into the breading mix so they're totally covered. Rest them on the lined sheet and let them chill for a couple of minutes to help the crust stick.
05 -
In another bowl, combine flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Pour in some buttermilk, then stir with a fork till you see small, clumpy bits—the breading should feel chunky.
06 -
Put buttermilk, salt, paprika, cayenne, and garlic powder into a big bowl. Add the chicken tenderloins, give everything a good mix so chicken’s covered, then slap on a cover. Stick it in the fridge for four hours or just leave it overnight. This really helps make everything tender and super tasty.
# Notes:
01 -
Let the breaded chicken hang out for a bit before you fry them so the outside gets super crunchy.
02 -
Mix up the Avocado Buttermilk Ranch early if you can—the flavors blend better that way.