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"Fried" Chicken Tacos with Ranch Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Yield: 8 tacos (Two tacos is 5 points for blue and purple, 9 points for green. The points include 1 tablespoon of ranch sauce for each taco.)

  • 1 lb. boneless, skinless chicken breasts
  • 1/2 cup all purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 1/2 cup Italian breadcrumbs
  • 16 oz. fat free sour cream
  • 1 (1 oz.) packet Hidden Valley Ranch Dips Mix
  • 8 La Banderita yellow corn tortillas
  1. Mix together the sour cream and ranch dip. Cover and put in the fridge.

  2. Cut the chicken into 1" pieces.

  3. In a shallow bowl mix together the flour, garlic powder, onion powder, salt and pepper. In another bowl whisk together the eggs. In a third bowl add the breadcrumbs.

  4. Put the chicken in the seasoned flour, egg then breadcrumbs.

For the air fryer:
  1. Spray the air fryer basket with olive oil spray. Add the chicken pieces in a single layer then spray chicken with olive oil.

  2. Cook the chicken for 8 minutes at 360 degrees, flip halfway through and spray with olive oil.

For the oven:
  1. Preheat oven to 400 degrees F.

  2. Put parchment paper on a baking sheet and spray with olive oil. Add the chicken pieces and spray with olive oil.

  3. Bake for 15 minutes. Flip halfway through and spray again with olive oil.

Assemble the tacos:
  1. Add the chicken to the tortillas. Add 1 tablespoon of ranch sauce to each taco. Add any other toppings you would like, add points if necessary.