For the Chicken:

• 900 g chicken breast tenderloins
• 240 ml buttermilk
• 1 tsp fine salt
• 1 tsp sweet paprika
• 0.5 tsp cayenne pepper
• 0.5 tsp garlic powder
• 190 g plain flour
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 0.5 tbsp baking powder
• 1 tsp sweet paprika
• 1 tsp fine salt
• 0.5 tsp ground black pepper
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp dried oregano
• 60 ml buttermilk
• Vegetable oil for deep frying

For the Avocado Buttermilk Ranch:

• 1 haas avocado, peeled and pitted
• 300 ml buttermilk
• 1 tsp apple cider vinegar
• 2 garlic cloves, minced
• 0.25 cup chopped fresh chives
• 0.25 cup chopped fresh dill
• 0.25 cup chopped fresh parsley
• Kosher salt, to taste
• Freshly ground black pepper, to taste

• 24 corn tortillas, toasted and doubled up
• 1 cup chopped lettuce
• 0.33 cup chopped fresh cilantro