Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos
This was the best meal I have ever had in a very long time. I am so glad that I found this recipe because I never would have tasted perfection! This recipe is a must-try, I’m telling you. Enjoy!
Ingredients:
For the Brine:
2 lbs. chicken breast tenderloins
1/2 tsp garlic powder
1 c buttermilk
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
For the Breading:
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 c all-purpose flour
1 tbsp cumin
1 tbsp chilli powder
1/4 c buttermilk
1/2 tbsp baking powder
1/4 tsp oregano
1 tsp paprika
Oil, for frying
1 tsp salt
1/2 tsp black pepper
For the Avocado Buttermilk Ranch
1 1/4 c buttermilk
1 Haas avocado, halved, pitted, and peeled
2 cloves garlic, minced
1 tsp apple cider vinegar
1/4 c chopped fresh dill
1/4 c chopped fresh chives
Kosher salt and black pepper, to taste
1/4 c chopped fresh parsley
To serve Tacos:
1 c chopped lettuce
1/3 c chopped fresh cilantro
24 corn tortillas, toasted
Directions:
Add all the ingredients for the brine into a large mixing bowl. Stir until well blended.
Add the chicken tenderloins and toss until well coated. Cover the bowl with plastic wrap, then place it inside the fridge to rest for at least 4 hours to overnight.
In another mixing bowl, add chilli powder, cumin, flour, paprika, baking powder, garlic powder, oregano, onion powder, salt, and pepper. Whisk until well mixed.
Drizzle the buttermilk on top and stir until craggy pieces form.
Line with aluminium foil a large baking sheet.
Remove the chicken from the brine, then place them into the bowl with the breading. Press each chicken until well coated.
Arrange the coated chicken pieces onto the prepared baking sheet. Let them rest for a few minutes.
Add the avocado into a mixing bowl, then mash and add the rest of the ingredients. Whisk until well mixed and smooth.
Line with paper towels a baking sheet.
Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the chicken pieces in batches and cook until golden brown on all sides. Remove from the hot oil onto the prepared baking sheet. Repeat the process with the rest of the chicken pieces.
Serve hot with chopped lettuce, Avocado Buttermilk Ranch, corn tortillas, and freshly chopped cilantro. Enjoy!
Ingredients
- For the Brine:
- 2 lbs. chicken breast tenderloins
- 1/2 tsp garlic powder
- 1 c buttermilk
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- For the Breading:
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 1/2 c all-purpose flour
- 1 tbsp cumin
- 1 tbsp chilli powder
- 1/4 c buttermilk
- 1/2 tbsp baking powder
- 1/4 tsp oregano
- 1 tsp paprika
- Oil, for frying
- 1 tsp salt
- 1/2 tsp black pepper
- For the Avocado Buttermilk Ranch
- 1 1/4 c buttermilk
- 1 Haas avocado, halved, pitted, and peeled
- 2 cloves garlic, minced
- 1 tsp apple cider vinegar
- 1/4 c chopped fresh dill
- 1/4 c chopped fresh chives
- Kosher salt and black pepper, to taste
- 1/4 c chopped fresh parsley
- To serve Tacos:
- 1 c chopped lettuce
- 1/3 c chopped fresh cilantro
- 24 corn tortillas, toasted
Instructions
Add all the ingredients for the brine into a large mixing bowl. Stir until well blended.
Add the chicken tenderloins and toss until well coated. Cover the bowl with plastic wrap, then place it inside the fridge to rest for at least 4 hours to overnight.
In another mixing bowl, add chilli powder, cumin, flour, paprika, baking powder, garlic powder, oregano, onion powder, salt, and pepper. Whisk until well mixed.
Drizzle the buttermilk on top and stir until craggy pieces form.
Line with aluminium foil a large baking sheet.
Remove the chicken from the brine, then place them into the bowl with the breading. Press each chicken until well coated.
Arrange the coated chicken pieces onto the prepared baking sheet. Let them rest for a few minutes.
Add the avocado into a mixing bowl, then mash and add the rest of the ingredients. Whisk until well mixed and smooth.
Line with paper towels a baking sheet.
Place a Dutch oven on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the chicken pieces in batches and cook until golden brown on all sides. Remove from the hot oil onto the prepared baking sheet. Repeat the process with the rest of the chicken pieces.
Serve hot with chopped lettuce, Avocado Buttermilk Ranch, corn tortillas, and freshly chopped cilantro. Enjoy!
Notes
Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos
