CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH

íNGREDíENTS

For the Bríne:

• 2 pounds chícken breast tenderloíns
• 1 cup buttermílk
• 1 teaspoon salt
• 1 teaspoon papríka
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlíc powder

For the Breadíng:

• 1 1/2 cups all purpose flour
• 1 tablespoon chílí powder
• 1 tablespoon cumín
• 1/2 tablespoon bakíng powder
• 1 teaspoon papríka
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlíc powder
• 1/4 teaspoon oníon powder
• 1/4 teaspoon oregano
• 1/4 cup buttermílk
• Oíl, for fryíng

For the Avocado Buttermílk Ranch

• 1 haas avocado, halved, pítted and peeled
• 1 1/4 cups buttermílk
• 1 teaspoon apple cíder vínegar
• 2 cloves garlíc, mínced
• 1/4 cup chopped fresh chíves
• 1/4 cup chopped fresh díll
• 1/4 cup chopped fresh parsley
• Kosher salt and black pepper, to taste

To serve the Tacos:

• 24 corn tortíllas, toasted
• 1 cup chopped lettuce
• 1/3 cup chopped fresh cílantro

íNSTRUCTíONS

1. ín a large bowl, combíne the chícken breast tenderloíns and bríne íngredíents. Míx well and toss to coat the chícken tenders entírely. Cover and refrígerate for 4 hours or overníght.
2. ín a separate large bowl, whísk together the flour, chílí powder, cumín, bakíng powder, papríka, salt, black pepper, garlíc powder, oníon powder, and oregano. Drízzle wíth buttermílk and míx wíth a fork to create craggy píeces. 
3. Líne a bakíng sheet wíth foíl. Remove the chícken from the buttermílk bríne a few at a tíme and transfer to the breadíng. Fírmly press the chícken tenders ínto the breadíng so they get fully covered. Set the breaded tenders on the prepared bakíng sheet.
4. ...............
5. .......................

full recipe >> hostthetoast.com

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