Crispy Chicken Street Tacos

CRISPY CHICKEN STREET TACOS

For the Brine:
     2 lbs. chicken breast tenderloins, cut in 1 inch cubes
     1 c. buttermilk
     1 tsp. salt
     1 tsp. paprika
     1/2 tsp. cayenne pepper
     1/2 tsp. garlic powder

For the Breading:
     1 1/2 c. flour
     1 Tbl. chili powder
     1 Tbl. cumin
     1 1/2 tsp. baking powder
     1 tsp. paprika
     1 tsp. salt
     1/2 tsp. black pepper
     1/4 tsp. garlic powder
     1/4 tsp. onion powder
     1/4 tsp. oregno
     1/4 c. buttermilk
     oil, for frying

Serve on soft flour street taco shells with lettuce or spinach and Cafe Rio cilantro ranch dressing

Instructions:
     In a large Ziploc bag mix brine ingredients together with chicken Cover and refrigerate for at least 4 hours.
     In large bowl, whisk together dry ingredients, then drizzle with buttermilk and mix with a fork to create craggy pieces
     line baking sheet with foil.  Remove the chicken from the buttermilk brine a few at a time and transfer to breading.  Firmly press the chicken tenders into the breading so they get fully covered.  Set the breaded tenders on the prepared baking sheet.
     Allow the breading to set for a few minutes while you make the dressing.
     Line another baking sheet with a few layers of paper towels.  Add oil to large fry pan until reaches about 1 inch high.  Heat oil until shimmering.  Place several chicken pieces in hot oil without crowding pan.  Fry until deep golden brown on the bottom side, about 3 min, then flip and repeat for the opposite side. Using tongs, remove the fried chicken from oil and place on paper towel lined baking sheet to cool.  Repeat with remaining chicken.