Crispy Chicken Tacos with Creamy Avocado Buttermilk Ranch – Looking for a delicious and satisfying meal that’s perfect for any occasion? Look no further than these Crispy Chicken Tacos with Creamy Avocado Buttermilk Ranch! The tender and juicy chicken breast tenderloins are brined to perfection, then coated in a spicy and flavorful breading before being deep-fried to golden brown perfection. The tacos are then assembled with toasted corn tortillas, crunchy lettuce, fresh cilantro, and a homemade avocado buttermilk ranch that’s so delicious, you’ll want to put it on everything!
These Crispy Chicken Tacos with Creamy Avocado Buttermilk Ranch have become a staple in my household ever since my husband first tried them. He couldn’t get enough of the perfectly seasoned chicken tenders and the zesty avocado ranch. We love how easy they are to make and how much flavor they pack into each bite. They’re perfect for busy weeknights or weekend get-togethers with friends and family.
Why This Recipe Rocks?
- Brining the chicken breast tenderloins keeps them moist and flavorful
- The breading is perfectly seasoned with a blend of spices, including chili powder, cumin, and paprika
- The avocado buttermilk ranch is homemade and packed with fresh herbs and garlic
- Toasted corn tortillas provide the perfect crunchy texture
- This recipe is perfect for meal prep, busy weeknights, or weekend get-togethers
Ingredients:
For the Brine:
- 907g chicken breast tenderloins
- 240ml buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
For the Breading:
- 180g all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- 60ml buttermilk
- Oil, for frying
For the Avocado Buttermilk Ranch:
- 1 haas avocado, halved, pitted, and peeled
- 295ml buttermilk
- 1 teaspoon apple cider vinegar
- 2 cloves garlic, minced
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- Kosher salt and black pepper, to taste
To Serve the Tacos:
- 24 corn tortillas, toasted
- 1 cup chopped lettuce
- ⅓ cup chopped fresh cilantro
Directions:
In a large bowl, mix together the chicken breast tenderloins and brine ingredients until the chicken tenders are fully coated. Cover and refrigerate for at least 4 hours or overnight.
In another large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle buttermilk over the dry ingredients and mix with a fork until craggy pieces form.
Line a baking sheet with foil. Remove the chicken tenders from the buttermilk brine a few at a time and transfer to the breading. Firmly press the chicken tenders into the breading so they are fully covered. Set the breaded tenders on the prepared baking sheet.
Allow the breading to set for a few minutes while you make the Avocado Buttermilk Ranch. In a large bowl, mash the avocado and add in the remaining ranch ingredients. Whisk until smooth.
Line another baking sheet with paper towels. Heat a large, high-sided pot with about 1 inch of oil over high heat until shimmering. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Fry until deep golden brown on one side, about 3 minutes, then flip and repeat for the opposite side. Use tongs to carefully remove the fried chicken tenders from the oil and set them on the paper towel-lined baking sheet to cool. Repeat with the remaining chicken tenders.
Serve the crispy chicken tenders in doubled-up toasted corn tortillas with chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch on top.
Notes:
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free corn tortillas.
- For a healthier option, you can bake the breaded chicken tenders in the oven instead of frying them. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until the chicken is cooked through and crispy.
- If you don’t have buttermilk, you can substitute it with regular milk and add 1 tablespoon of lemon juice or white vinegar to create a similar acidic effect.
- For extra heat, add more cayenne pepper or hot sauce to the breading mixture.
In conclusion, these Crispy Chicken Tacos with Avocado Buttermilk Ranch are a must-try recipe that will surely impress your family and friends. The combination of perfectly brined and breaded chicken tenders with the fresh, creamy Avocado Buttermilk Ranch, along with the crispy toasted corn tortillas and the delicious garnishes, creates a mouth-watering explosion of flavors and textures that will satisfy your cravings and leave you wanting more. This recipe is perfect for a casual dinner or a fun gathering, and it’s also a great option for meal prepping or leftovers. So, what are you waiting for? Give these tacos a try and enjoy a delicious and satisfying meal!
FAQs
Can I use chicken thighs instead of chicken breast tenderloins?
Yes, you can use boneless, skinless chicken thighs instead of chicken breast tenderloins. Just adjust the cooking time accordingly, as thighs may take longer to cook through.
Can I make the Avocado Buttermilk Ranch ahead of time?
Yes, you can make the Avocado Buttermilk Ranch up to a day ahead of time and store it in the refrigerator until ready to serve. Just give it a good stir before serving, as it may thicken up in the fridge.
Can I freeze the breaded chicken tenders?
Yes, you can freeze the breaded chicken tenders before frying them. Just place them in a single layer on a baking sheet and freeze for a few hours until solid. Then transfer them to a resealable freezer bag and store in the freezer for up to 3 months. When ready to use, fry them straight from the freezer (no need to thaw) until golden brown and cooked through.
Crispy Chicken Tacos with Creamy Avocado Buttermilk Ranch
Ingredients
For the Brine:
- 907 g chicken breast tenderloins
- 240 ml buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
For the Breading:
- 180 g all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- 60 ml buttermilk
- Oil for frying
For the Avocado Buttermilk Ranch:
- 1 haas avocado halved, pitted, and peeled
- 295 ml buttermilk
- 1 teaspoon apple cider vinegar
- 2 cloves garlic minced
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- Kosher salt and black pepper to taste
To Serve the Tacos:
- 24 corn tortillas toasted
- 1 cup chopped lettuce
- ⅓ cup chopped fresh cilantro
Instructions
- In a large bowl, mix together the chicken breast tenderloins and brine ingredients until the chicken tenders are fully coated. Cover and refrigerate for at least 4 hours or overnight.
- In another large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle buttermilk over the dry ingredients and mix with a fork until craggy pieces form.
- Line a baking sheet with foil. Remove the chicken tenders from the buttermilk brine a few at a time and transfer to the breading. Firmly press the chicken tenders into the breading so they are fully covered. Set the breaded tenders on the prepared baking sheet.
- Allow the breading to set for a few minutes while you make the Avocado Buttermilk Ranch. In a large bowl, mash the avocado and add in the remaining ranch ingredients. Whisk until smooth.
- Line another baking sheet with paper towels. Heat a large, high-sided pot with about 1 inch of oil over high heat until shimmering. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Fry until deep golden brown on one side, about 3 minutes, then flip and repeat for the opposite side. Use tongs to carefully remove the fried chicken tenders from the oil and set them on the paper towel-lined baking sheet to cool. Repeat with the remaining chicken tenders.
- Serve the crispy chicken tenders in doubled-up toasted corn tortillas with chopped lettuce, fresh cilantro, and the Avocado Buttermilk Ranch on top.
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