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When it comes to comfort food, few dishes can rival the enticing allure of Crispy Ranch Chicken Tacos with Slaw. These tacos embody a perfect blend of textures and flavors, featuring crunchy, golden-brown chicken enveloped in a warm tortilla, complemented by a refreshing slaw that adds a burst of freshness. Whether you're hosting a family dinner, planning a casual get-together with friends, or simply treating yourself to a delicious meal on a weekend, these tacos are sure to impress. In this article, we will delve into the nuances of creating these mouthwatering tacos from scratch, guiding you through each step and ensuring that the cooking process is as enjoyable as the finished dish.

Crispy Ranch Chicken Tacos with Slaw

Discover the delectable world of Crispy Ranch Chicken Tacos with Slaw! This recipe combines juicy, ranch-seasoned chicken with a refreshing slaw, all wrapped in warm tortillas for the perfect balance of flavors and textures. Ideal for any gathering or a cozy dinner at home, these tacos are easy to make and customizable to your taste. Follow our step-by-step guide on marinating, coating, frying, and assembling to create a dish that will leave everyone asking for seconds!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 packet ranch seasoning mix

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper to taste

8 small corn or flour tortillas

2 cups green cabbage, shredded

1 cup carrots, shredded

1/2 cup mayonnaise

1 tbsp apple cider vinegar

1 tbsp lime juice

Fresh cilantro, for garnish

Avocado slices, for serving

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the buttermilk and ranch seasoning mix. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

    Prepare the Coating: In two separate bowls, place the flour in one bowl and in the second bowl, combine panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.

      Coat the Chicken: Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in flour, shaking off the excess, then dip again in the buttermilk before coating with the panko mixture. Press gently to help the breadcrumbs adhere.

        Fry the Chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, add chicken pieces (in batches if necessary) and fry for 4-5 minutes per side or until golden brown and cooked through. Use a thermometer to check for an internal temperature of 165°F. Drain on paper towels.

          Make the Slaw: In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, and a pinch of salt. Pour dressing over the slaw and toss to combine.

            Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Place a generous amount of slaw on each tortilla, top with crispy ranch chicken, and garnish with fresh cilantro and avocado slices.

              Serve: Enjoy immediately with lime wedges on the side for squeezing over the tacos for an extra burst of flavor.

                Prep Time, Total Time, Servings: 1 hour 30 minutes | 30 minutes | 4 servings