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Heat vegetable oil in a skillet to 350°F (175°C).
Dredge each chicken strip in the flour mixture, pressing to coat.
Fry for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
Toss in Buffalo Sauce:
In a bowl, mix the Buffalo sauce and melted butter. Toss the crispy chicken in the sauce until fully coated.
Make the Avocado Ranch:
Blend the avocado, ranch dressing, lime juice, cilantro, garlic powder, and salt until smooth.
Assemble the Tacos:
Warm the tortillas. Layer with shredded lettuce or slaw, crispy Buffalo chicken, and a drizzle of avocado ranch.
Sprinkle with crumbled blue cheese or shredded cheddar (optional), garnish with cilantro, and serve with extra Buffalo sauce and lime wedges.
🔥 Pro Tip: For a healthier version, air fry the chicken at 400°F (200°C) for 12-14 minutes, flipping halfway through!
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