Crispy Chicken Tacos Avocado Ranch Recipe

If there’s one taco recipe I struggle to keep my hands off, it’s these incredible Crispy Chicken Tacos Avocado Ranch. Imagine juicy, spiced chicken encased in a golden, crunchy crust, tucked into toasty corn tortillas and smothered in a creamy avocado buttermilk ranch. Every bite is electric, with bright herbs, savory chicken, and just the right kick of spice. Whether you’re serving these at a casual get-together or weeknight feast, they’ll steal the show and have everyone begging for another round of tacos.

Ingredients You’ll Need

The magic of these Crispy Chicken Tacos Avocado Ranch comes from real, honest ingredients that build flavor, crunch, and freshness into every layer. Each component earns its spot, working together to give you texture, color, and that craveable richness you expect from a fantastic taco night.

• Chicken breast tenderloins (900 g): Use tenderloins for juiciness and quick, even frying—bite-size and perfect for stuffing in tortillas.
• Buttermilk (240 ml + 60 ml + 300 ml): This tangy dairy star not only tenderizes chicken during the brine but creates a fabulously light breading and dreamy ranch dressing.
• Fine salt (2 tsp total): Essential for seasoning both the brine and breading to bring out flavors in every layer.
• Sweet paprika (2 tsp): Adds a deep red hue plus gentle, earthy flavor—a true taco color booster.
• Cayenne pepper (0.5 tsp): Gives just enough heat to wake up your tastebuds without overwhelming the palate.
• Garlic powder (0.75 tsp): Infuses the chicken and breading with satisfying, savoriness.
• Plain flour (190 g): Creates that signature crispy coating you dream of in every fried chicken bite.
• Chili powder (1 tbsp): Marvelous for warmth and a bit of smokiness in the chicken’s crust.
• Ground cumin (1 tbsp): The classic taco spice for aroma and earthy depth.
• Baking powder (0.5 tbsp): Lightens up the breading so it fries up extra airy and crisp.
• Ground black pepper (0.5 tsp): For sharp, peppery notes in the crust.
• Onion powder (0.25 tsp): Balances the garlic and builds all-over savoriness.
• Dried oregano (0.25 tsp): A subtle herbal backbone to the breading.
• Vegetable oil for deep frying: Choose a neutral oil with a high smoke point—canola or sunflower work perfectly.
• Haas avocado (1, peeled and pitted): For that irresistibly creamy, green ranch sauce.
• Apple cider vinegar (1 tsp): Brightens the ranch and gives the sauce a little zip.
• Garlic cloves (2, minced): Fresh garlic brings the ranch to life.
• Chopped fresh chives, dill & parsley (0.25 cup each): Scatter in fresh herb flavor for the brightest green sauce you’ll see all week.
• Kosher salt and freshly ground black pepper, to taste: Round off the avocado ranch so it sings.
• Corn tortillas (24, toasted and doubled up): Double layering ensures your tacos don’t fall apart—plus, those toasty edges add structure and character.
• Chopped lettuce (1 cup): For cold crunch against the hot, crispy chicken.
• Chopped fresh cilantro (0.33 cup): Adds a fresh, citrusy punch right at the end.

How to Make Crispy Chicken Tacos Avocado Ranch

Step 1: Brine the Chicken

Start by bathing your chicken tenderloins in a bowl with buttermilk, salt, sweet paprika, cayenne, and garlic powder. This brine doesn’t just season the chicken deeply—it tenderizes the meat so every bite stays juicy, even after deep frying. Be patient: Let them soak for at least 4 hours, or overnight if you want maximum flavor. You’ll thank yourself later!

Step 2: Prepare the Breading

Grab a large bowl and whisk together the flour, chili powder, cumin, baking powder, sweet paprika, salt, black pepper, garlic powder, onion powder, and dried oregano. Once your dry mix is even, drizzle in a bit of buttermilk. Use a fork to mix until the flour is crumbly and shaggy—this is the pro trick for a craggy, ultra-crispy coating on your chicken.

Step 3: Bread the Chicken

Set up a foil-lined baking sheet. Remove the chicken from the brine a few pieces at a time, letting any excess marinade drip off. Press each tenderloin firmly into the breading mixture, making sure they’re thoroughly coated in all those lovely spices. Let them sit for several minutes; it helps the breading stick and ensures you’ll get that golden crunch in the fryer.

Step 4: Prepare the Avocado Buttermilk Ranch

Mash the peeled avocado in a bowl until totally smooth, then whisk together with buttermilk, apple cider vinegar, minced garlic, fresh chives, dill, parsley, salt, and black pepper. The resulting sauce will be impossibly green, herbaceous, and creamy—perfect for drizzling over your crispy chicken tacos avocado ranch. Set aside while you get frying!

Step 5: Fry the Chicken

Heat about 2.5 cm of oil in a deep, sturdy pot until shimmering hot (about 180°C if you use a thermometer). Fry the chicken tenders in batches, turning with tongs every 3 minutes or so until both sides are a glorious golden brown. Lay them on a tray lined with paper towels to drain. Now, step back and admire your handiwork—these little strips are sinfully crisp and ready for taco action.

Step 6: Assemble the Tacos

To build your crispy chicken tacos avocado ranch, layer the double-toasted corn tortillas with a fried chicken tender, a shower of chopped lettuce, fresh cilantro, and a generous drizzle of that ultra-creamy avocado ranch. Have extra napkins ready; you’ll need them with each irresistible, crunchy, saucy bite.

How to Serve Crispy Chicken Tacos Avocado Ranch

Garnishes

The finishing touches take these crispy chicken tacos avocado ranch from great to stunning! Scatter extra fresh cilantro on top, squeeze on a little fresh lime juice, or add thinly sliced jalapeños for a bold pop of green and just a touch of fire. A sprinkle of flaky sea salt just before serving makes the flavors sing.

Side Dishes

Pair your tacos with classic Mexican rice, lime-scented black beans, or simple grilled corn for a full-on taco night extravaganza. If you want to keep things fresh, a citrusy slaw or pico de gallo brightens up the plate and balances the richness of the fried chicken and creamy avocado ranch.

Creative Ways to Present

For parties, serve the chicken, tortillas, lettuce, cilantro, and avocado ranch in colorful platters so guests can assemble their own crispy chicken tacos avocado ranch exactly how they like. Or slice the fried chicken into bite-sized pieces and turn everything into a playful taco salad—don’t forget the extra ranch for drizzling!

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers after making crispy chicken tacos avocado ranch, store the chicken tenders separately from tortillas and fresh toppings. Pop cooled chicken into an airtight container and refrigerate for up to 3 days. Keep the avocado ranch snug in a sealed jar or container to maintain freshness.

Freezing

Fried chicken freezes surprisingly well! Once completely cooled, arrange tenders on a baking sheet and freeze until firm, then transfer them to a freezer bag—this prevents sticking. The chicken will be good for up to 2 months. The avocado ranch, however, is best used fresh, as the herbs and avocado can lose their vibrancy after freezing.

Reheating

To return your chicken to crispy glory, reheat tenders in a 180°C oven straight from the fridge (or from frozen, adding extra time), for about 10–15 minutes. Skip the microwave, as it will make the breading soggy. Warm your tortillas in a dry skillet or open flame for a few seconds to revive their texture, and assemble everything with freshly chopped lettuce, cilantro, and that beautiful avocado ranch.

FAQs

Can I use boneless chicken thighs instead of tenderloins?

Absolutely! Thighs are a little juicier and handle frying beautifully. Just cut them into strips resembling tenderloins, and follow all the same brining and breading steps for the perfect crispy chicken tacos avocado ranch.

What if I don’t have buttermilk?

No worries—make a quick buttermilk substitute at home by mixing regular milk with a splash of lemon juice or vinegar, letting it sit for 5 minutes. It will work just as well for brining, breading, and creating the creamy ranch sauce for your tacos.

Is it possible to bake the chicken instead of frying?

You sure can! Arrange breaded chicken strips on a well-oiled baking rack placed over a baking sheet. Mist with cooking spray, and bake at 220°C for about 25 minutes, flipping halfway. The result won’t be quite as shatteringly crisp but will still deliver on flavor and remain perfect for crispy chicken tacos avocado ranch.

Can I make the avocado ranch ahead of time?

Definitely! Prepare the avocado ranch up to one day in advance and store it in a tightly sealed container in the fridge. Press a piece of plastic wrap directly onto the surface to prevent browning—the flavors actually meld together more the next day, making it even better for your tacos.

How do I keep the breading from falling off the chicken?

Pat the chicken dry after brining, press it well into the breading mixture, and let it rest for a few minutes before frying. This helps the breading adhere better, ensuring you get those wonderfully crispy bits that define these crispy chicken tacos avocado ranch.

Final Thoughts

I can’t recommend these crispy chicken tacos avocado ranch enough—they’re pure, irresistible joy in a handheld package. Treat yourself and your favorite people to this flavor-packed meal, and get ready to add a new taco-household favorite to your regular rotation!

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