Crispy Ranch Chicken Tacos with Slaw

Tacos are a staple in many households, celebrated for their versatility and the endless possibilities for fillings and toppings. Among the myriad of taco variations, Crispy Ranch Chicken Tacos with Slaw stands out as a flavor-packed option that is both satisfying and refreshing. This dish combines the crunch of seasoned, crispy chicken with a colorful, tangy slaw, all enveloped in warm tortillas. Whether you're hosting a family dinner or enjoying a casual get-together with friends, these tacos are sure to impress.

Elevate your taco nights with these Crispy Ranch Chicken Tacos with Slaw! Perfect for gatherings or family dinners, this recipe features tender, marinated chicken coated in a crunchy layer, paired with a vibrant slaw for a refreshing crunch. Enjoy each bite wrapped in warm tortillas. With easy preparation steps, tips for marinating, and delicious serving suggestions, you'll create a flavor-packed meal that will impress your guests and satisfy your cravings. Get ready for a delicious fiesta!

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Ingredients

_For the Chicken:_

1 pound boneless, skinless chicken breasts

1 cup buttermilk

1 packet (1 oz) ranch dressing mix

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

Vegetable oil, for frying

_For the Slaw:_

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper, to taste

_For Assembly:_

8 small corn or flour tortillas

Fresh lime wedges

Chopped cilantro (optional)

Instructions

Marinate the Chicken:

- In a bowl, combine the buttermilk and ranch dressing mix. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the Slaw:

- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss well to combine. Refrigerate until ready to serve.

Coat the Chicken:

- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Remove the chicken from the marinade, letting the excess drip off. Dredge each piece of chicken in the seasoned flour, pressing lightly to adhere.

Fry the Chicken:

- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the coated chicken pieces, frying in batches if necessary. Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the oil and drain on paper towels.

Prepare the Tortillas:

- Warm the tortillas in a dry skillet over medium heat or in the microwave for about 20 seconds until pliable.

Assemble the Tacos:

- Slice the fried chicken into strips or bite-sized pieces. Lay a few pieces on each warmed tortilla, top with a generous amount of the slaw, and garnish with fresh cilantro if desired. Serve with lime wedges on the side for squeezing over the tacos.

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4 (2 tacos each)