CRISPY CHICKEN TACOS WITH AVOCADO BUTTERMILK RANCH

INGREDIENTS
For the Brine:

2 pounds chicken breast tenderloins
1 cup buttermilk
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

For the Breading:

1 1/2 cups all purpose flour
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon baking powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 cup buttermilk
Oil, for frying

For the Avocado Buttermilk Ranch

1 haas avocado, halved, pitted and peeled
1 1/4 cups buttermilk
1 teaspoon apple cider vinegar
2 cloves garlic, minced
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Kosher salt and black pepper, to taste

To serve the Tacos:

24 corn tortillas, toasted
1 cup chopped lettuce
1/3 cup chopped fresh cilantro

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