Buffalo Chicken Tacos just make flat sense. Buffalo. Good. Chicken. Good. Tacos. Great. The next time you think “I wonder what I should make for dinner”, print this recipe out, put it on your fridge, and make this. You won’t be disappointed. This is version 3.0 of the recipe, made a little easier for those without the time or want to air fry. This also can be a healthier replacement to buffalo chicken dip for the next party. PS. Cover them with this homemade ranch (that has 90% fewer calories than store bought…)
Buffalo Chicken Tacos
Spicy tacos.
Servings 12 Tacos
Ingredients
- 2 Chicken breast (about 1 pound), cut into small bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 large egg
- Olive oil spray (or any non-stick cooking spray)
- 1 Cup buffalo sauce
- 2 Cloves garlic (Feel free to triple this)
- 2 tablespoons butter
- 2 Teaspoons Cornstarch
- 2 scallions
- 12 corn tortillas
- 1 Avocado
Instructions
- In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the chicken pieces and coat them well. Cover the bowl and marinate in the refrigerator for at least 30 minutes (up to 4 hours for better flavor).
- In one bowl, place the flour. In a second bowl, whisk the egg. In a third bowl, combine the panko breadcrumbs with a little extra salt and pepper for seasoning. Remove the marinated chicken from the fridge. Take each chicken piece and first coat it in the flour, shaking off any excess, dip it into the egg wash, then roll the chicken in the panko breadcrumbs, making sure it’s fully coated.
- Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray the air fryer basket with olive oil or cooking spray. Place the coated chicken pieces in a single layer in the basket, making sure they don’t overlap. Spray the tops of the chicken with olive oil as well. Cook the chicken at 400°F for 10–12 minutes, flipping halfway through. They should be golden and crispy on the outside and fully cooked inside (internal temperature should reach 165°F).
- As chicken cooks, combine garlic, cornstarch, butter and buffalo sauce into small saucepan and heat to a simmer. Once simmered, remove from heat and set aside for future use.
- When chicken is cooked, toss in the sauce and assemble tacos, garnishing with scallion and avocado (and ranch, if you're into that sort of thing).
Notes
* No air fryer? Bake at 425 for 18-20 minutes.
Nutrition
Serving: 12People | Calories: 120kcal
