Spicy Chicken Tacos

Ingredients:

• 1 and 3/4 cups mayonnaise
• 6 tablespoons Buffalo-style hot sauce
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp. sweet paprika
• 3 tsp cayenne pepper
• Half an avocado, peel and remove the pit
• 1 sachet (28 g) ranch dressing spice mixes
• 1 and 3/4 cups of sour milk or kefir
• 4 medium chicken fillets (about 450 g)
• 1 package (90g) of hot cheese-flavored sticks, such as Cheetos
• 1.5 cups of flour
• 1 large egg
• Vegetable oil, for deep-frying
• Shredded iceberg lettuce, diced tomatoes and grated sharp cheddar, for serving
• Special equipment: deep-frying thermometer

Preparation:

1. Sauces:

   
   In a small bowl, combine 1 1/4 cups mayonnaise, 3 tablespoons hot sauce, 1 tablespoon each garlic powder, onion powder, paprika, and 1 teaspoon cayenne pepper. Cover and refrigerate until ready to serve.
2. In a food processor, combine the avocado, ranch dressing, 3/4 cup buttermilk, and the remaining 1/2 cup mayonnaise until smooth. Transfer to a small bowl. Cover and refrigerate until ready to serve. Rinse and dry the food processor bowl.

3. Chicken Taco Pockets:

   
   Pound each chicken fillet with a meat mallet or rolling pin between two pieces of plastic wrap until it's less than 0.5 cm thick. Trim any rough edges to create an oval shape. Season generously with salt and pepper and transfer to a rimmed baking sheet. Set aside.
4. Pulse the Cheetos in a food processor until finely ground. In a medium bowl, combine the flour, 1/2 cup Cheetos flour, 1 tablespoon each of garlic powder, onion powder, and paprika, 2 teaspoons of cayenne pepper, and 2 tablespoons of salt. In another medium bowl, combine the egg, the remaining 1 cup of buttermilk, and 3 cups of hot sauce.
5. Dredge the chicken, one at a time, in the flour mixture, turning to coat completely. Shake off any excess and return the chicken to the baking sheet. Dip the chicken in the buttermilk mixture, letting any excess drip off, then, pressing firmly, dredge it again in the flour mixture. Gently shake off any excess.
6. Place the breaded chops on a baking sheet, centered, side by side (it's okay if they're touching). Tear off a 18-inch (45 cm) piece of aluminum foil and place two wooden spoons, handles touching, along the length of the foil. Fold the foil in half lengthwise over the spoons, covering them. Place the foil-covered spoons on top of the chicken, with the handles in the center of the chops and the foil half-covering them. Fold the uncovered half of each chop on top of the foil to create taco pockets. Freeze until the chops firm up and hold their shape, at least 1 hour and up to 8 hours.
7. Half fill a large heavy pot with vegetable oil and attach a deep-fry thermometer to the side. Heat over medium heat to 350°F (175°C). Fry the chicken in two batches, turning frequently and adjusting the heat to maintain the desired temperature, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack lined with paper towels to drain excess oil.
8. Fill taco pockets with lettuce, tomatoes, and cheese. Drizzle with both sauces and serve with the remaining with avocado sauce.