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To create Crispy Ranch Chicken Tacos that burst with flavor, the marinating process is essential. Begin by combining the chicken pieces with ranch seasoning and a splash of buttermilk or plain yogurt. This mixture not only infuses the chicken with rich, tangy flavors but also tenderizes the meat, ensuring each bite is juicy.

Crispy Ranch Chicken Tacos with Slaw

Indulge in a flavor-packed adventure with Crispy Ranch Chicken Tacos featuring a vibrant slaw. These mouthwatering tacos combine crispy, tender chicken marinated in zesty ranch seasoning, with a refreshing slaw that adds the perfect crunch. Whether it’s a family dinner or a gathering with friends, this easy-to-make dish is sure to please everyone. Discover the simple ingredients and step-by-step instructions to create your own taco night masterpiece!
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Ingredients
  

For the Chicken:

1 lb chicken breast, diced into bite-sized pieces

1 cup buttermilk

1 packet ranch seasoning mix

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Oil for frying

For the Slaw:

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

Salt and pepper, to taste

For Assembly:

8 small corn tortillas

Lime wedges, for serving

Additional cilantro, for garnish

Instructions
 

Prepare the Chicken: In a bowl, combine buttermilk and ranch seasoning mix. Add the diced chicken and marinate in the refrigerator for at least 30 minutes.

    Set Up Breading Station: In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. In another shallow dish, place the panko breadcrumbs.

      Bread the Chicken: Remove the marinated chicken from the refrigerator. Dip each piece into the flour mixture, shaking off the excess. Then, dip into the buttermilk again, and finally coat with panko breadcrumbs, pressing down to adhere well.

        Fry the Chicken: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken in batches, cooking until golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to remove the chicken and place on a paper towel-lined plate to drain excess oil.

          Make the Slaw: In a large bowl, combine the green cabbage, red cabbage, carrot, and cilantro. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly.

            Assemble the Tacos: Warm the corn tortillas in a dry skillet over medium heat until pliable. Layer a few pieces of crispy ranch chicken onto each tortilla, top with a generous amount of slaw, and garnish with more cilantro if desired.

              Serve: Serve the tacos with lime wedges on the side for squeezing on top. Enjoy your crispy ranch chicken tacos fresh!

                Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4