Crispy Chicken Tacos with Avocado Buttermilk Ranch and Fresh Herbs

Ingredients

• 900 g chicken breast tenderloins
• 240 ml buttermilk
• 1 teaspoon fine salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 190 g plain flour
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 tablespoon baking powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 60 ml buttermilk
• Vegetable oil for deep frying
• 1 haas avocado, peeled and pitted
• 300 ml buttermilk
• 1 teaspoon apple cider vinegar
• 2 garlic cloves, minced
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 24 corn tortillas, toasted and doubled up
• 1 cup chopped lettuce
• 1/3 cup chopped fresh cilantro