Pin
Golden chicken tucked inside warm corn tortillas then topped off with silky avocado buttermilk ranch is my go-to when I want something tasty fast. Juicy chicken gets that way from a bath in tangy buttermilk and turns extra crispy in the fryer. Throw on some crisp lettuce and bright herbs and you'll get bites with all kinds of crunch, coolness, and flavor—you won't forget it.
The first time I pulled these together for a birthday, everyone grabbed seconds before I could snag one for myself. Now I plan extra every time because these disappear in no time.
Tasty Ingredients
- Corn tortillas: use the small ones meant for street tacos—they get toasty fast and hold up well
- Plain flour: this is what gives you the classic crunchy finish—go for unbleached if you want the best texture
- Sweet paprika: this not only adds a gorgeous color but a gentle cozy spice—look for it bright red
- Cayenne pepper: adds some heat and you can always bump it up or down
- Baking powder: helps the fried coating puff up a bit for a better crunch
- Chicken breast tenderloins: these cook fast and stay super juicy—even better after brining
- Haas avocado: when soft at the top by the stem, they're ready to mash for ranch
- Vegetable oil: you want something like canola or sunflower since they handle frying without burning
- Chili powder and ground cumin: bring deep, earthy flavor to the breading
- Fresh chives dill and parsley: mix in whatever herbs look good for ranch, no need to stress
- Buttermilk: use full-fat if you can—it boosts both flavor and tender texture
- Dried oregano: go for a fragrant one to add a little herby lift
- Garlic powder: keeps things savory—just make sure it’s fresh-smelling
- Fresh lettuce and cilantro: finish the tacos with cool greens and a pop of cilantro
Easy Steps
- Assemble the Tacos:
- Snuggle the crispy chicken into hot toasted tortillas. Layer on fresh cilantro and crunchy lettuce. Top with lots of creamy avocado ranch. Grab while they're hot so you get that perfect crunch.
- Fry the Chicken:
- Pour oil in a deep pot and set over heat till it shimmers. Carefully drop chicken in, flipping once, till both sides are a deep golden color—should take about three minutes per side. Lay out on paper towels so any greasy bits drain off.
- Make the Avocado Ranch:
- Mash ripe avocado smooth then whisk in buttermilk, a splash of vinegar, garlic, and chopped herbs. Stir in salt and pepper. Give it a chill in the fridge so flavors marry up before serving.
- Bread the Chicken:
- Pull chicken from its buttermilk bath. Press into the seasoned crumb mixture till every inch is coated. Rest the pieces briefly on a tray to help the breading stick.
- Mix the Breading:
- Combine flour, chili powder, cumin, baking powder, and the rest of the seasonings. Splash in a bit of buttermilk, then stir till it feels sandy with tiny clumps—you want to build those crunchy bits!
- Marinate the Chicken:
- Let chicken soak in buttermilk plus salt, paprika, cayenne, and garlic powder. Leave it to hang out in the fridge at least four hours or overnight so the chicken soaks in flavor and tenderness.
Pin
My favorite part is always the avocado ranch. It actually started as a way to use up leftover herbs and now everyone asks for it by name! This past summer, my niece made a huge bowl just for chips and veggies.
Keep It Fresh
Pop any leftover fried chicken into a sealed container in the fridge. When you’re ready to eat, warm it up in a hot oven and it’ll crisp right back up. The avocado ranch’s best right after you make it but will keep in the coldest fridge spot for two days. Just stir well before using again.
Simple Swaps
Out of buttermilk You can mix regular milk with a squeeze of lemon and let it sit till thick. Prefer darker meat Use boneless thighs, just cook them a touch longer to get them done. Don’t have cilantro Extra parsley works great, or you can grab romaine if lettuce is out.
How to Serve
Set out tacos for a relaxed dinner or a festive party—extra ranch on the side never hurts. I always throw in some lime wedges for a zingy finish. Sides like a quick black bean salad or charred corn are just right here.
Pin
Inspiration
Chicken tacos are a street staple all across Mexico, but these get a Tex-Mex shakeup with that crisp crust and cool ranch. Using buttermilk connects it to classic Southern comfort food, too—no wonder it slots perfectly into busy nights with family.
Recipe FAQs
- → Is there a trick to keeping the chicken super crunchy?
Give the coated chicken some resting time before frying and don’t crowd your skillet. Both keep things extra crispy with an even fry.
- → Can I mix up the avocado ranch before dinner?
Absolutely! Whipping up the dressing early lets the flavors really blend, so it’s even tastier later on.
- → Which tortillas should I grab for these?
Go for two toasted corn tortillas per taco. They make a solid base that keeps those toppings and crispy chicken from making a mess.
- → Do I need buttermilk for soaking and ranch?
Buttermilk is awesome for making chicken tender and giving the ranch its creamy kick. If you’re out, mix some whole milk with a touch of vinegar instead.
- → Are these tacos spicy?
They bring a low-key heat from cayenne and chili powder, but you can dial the spice up or down however you want.