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Taco plate featuring buttermilk chicken tenders, homemade ranch, and vibrant toppings like tomatoes, cucumbers, and lettuce.
Lindsay Lehrer

Buttermilk Chicken Tender Tacos with Homemade Buttermilk Ranch

These Buttermilk Chicken Tender Tacos are the ultimate fusion of crispy Southern-style fried chicken and fresh, customizable taco fillings. Marinated in seasoned buttermilk, the chicken tenders are coated in a crunchy Panko crust, then fried to perfection. Served on warm, charred tortillas with a homemade buttermilk ranch and fresh veggies, these tacos offer a delicious combination of textures and flavors that’s sure to be a hit for both adults and kids alike. Perfect for a fun weeknight dinner or taco night, these tenders are versatile and can be adapted for different preferences.
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Servings: 6
Calories: 450
Ingredients Method

Ingredients
  

  • 3 chicken breasts skinless chicken breasts (cut into strips)
  • 2 ½ cups buttermilk divided
  • 2 cups all-purpose flour
  • 3 eggs
  • 1 teaspoon teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Mayonnaise
  • ½ cup sour cream
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • 1 tablespoon garlic powder
  • 1 tablespoon dried chives
  • 1 tablespoon onion powder
  • 3 tablespoons lemon juice
  • 12 small flour tortillas
  • Toppings: shredded lettuce shredded lettuce, diced tomatoes, cucumbers, red onions

Method
 

  1. **Marinate the Chicken**: In a large bowl, combine 1 ½ cups buttermilk, 3 eggs, paprika, garlic powder, salt, and black pepper. Add the chicken strips, ensuring they are fully submerged in the buttermilk mixture. Cover for minimum of 20-30 minutes, or overnight.
  2. **Prepare the Coating**: In one shallow bowl, mix flour with additional salt and pepper to taste.
  3. **Coat the Chicken**: Remove the chicken from the marinade, shaking off any excess. Dredge each strip in the flour.
  4. **Fry the Chicken**: Heat oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  5. **Make the Buttermilk Ranch**: In a medium bowl, whisk together ½ cup mayonnaise, ½ cup buttermilk, ½ cup sour cream, parsley, dill, chives, garlic powder, onion powder, and lemon juice. Season with salt and pepper to taste. Chill until ready to serve.
  6. **Char the Tortillas**: Lightly char the tortillas on a hot skillet or grill for about 30 seconds per side.
  7. **Assemble the Tacos**: Spread a generous amount of buttermilk ranch on each tortilla. Add 1-2 chicken tenders and top with shredded lettuce, diced tomatoes, cucumbers, and red onions. Drizzle with extra ranch if desired.