CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH

Oh. My. Goodness!!! These are absolutely divine. That avocado buttermilk ranch is restaurant worthy. It all is, really. I doubled it and every last one is GONE! All I saw was little hands and big hands alike grabbing at ingredients until empty bowls and platters remained. Thank you!!!

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

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.
2. In a separate large bowl, whisk together the flour, chili powder, cumin, baking powder, paprika, salt, black pepper, garlic powder, onion powder, and oregano. Drizzle with buttermilk and mix with a fork to create craggy pieces.
3. get the full instructions @ hostthetoast.com

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