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Taco night is a beloved tradition in many households, bringing friends and family together over a shared love of bold flavors and satisfying textures. However, if you're looking for a healthier twist on this classic dish, Crispy Buffalo Chicken Lettuce Tacos offer a delicious solution. These tacos swap out traditional tortillas for crisp, refreshing lettuce wraps, significantly reducing the carb content while keeping all the mouthwatering flavors intact.

Crispy Buffalo Chicken Lettuce Tacos

Discover a healthier take on taco night with Crispy Buffalo Chicken Lettuce Tacos! This recipe swaps traditional tortillas for crisp lettuce wraps, offering a delicious way to enjoy bold flavors with fewer carbs. Juicy, tender chicken coated in a spicy buffalo sauce pairs perfectly with vibrant toppings like shredded carrots, celery, and blue cheese. Perfect for gatherings or quick dinners, these tacos are both satisfying and nutritious. Enjoy a fun twist that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on spice preference)

Salt and pepper to taste

1 cup buffalo sauce (choose store-bought or homemade for more flavor)

1 tablespoon olive oil

1 head of romaine or butter lettuce, leaves gently separated

1 cup shredded carrots

1 cup diced celery

1/2 cup crumbled blue cheese (optional)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, add the chicken breasts and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor and tenderness.

    Prepare the Breading: In a large mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, and a generous pinch of salt and pepper. Whisk until all the dry ingredients are well blended.

      Bread the Chicken: Once marinated, take each chicken breast out of the buttermilk, allowing the excess to drip back into the bowl. Dredge each piece in the breading mixture, pressing down gently to ensure even coverage. Shake off any excess breading.

        Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken strips in batches, taking care not to overcrowd the pan. Fry for approximately 6-8 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.

          Toss in Buffalo Sauce: Allow the fried chicken to cool slightly before slicing it into strips. Place the strips into a large bowl and pour the buffalo sauce over the top. Toss well to ensure each piece of chicken is coated with the fiery sauce.

            Assemble the Tacos: Take a lettuce leaf and lay it flat on a clean surface. Place a generous serving of buffalo chicken strips in the center. Top with shredded carrots, diced celery, and, if desired, a sprinkle of crumbled blue cheese. Add a garnish of fresh cilantro or parsley and a drizzle of additional buffalo sauce for extra kick.

              Serve: Neatly arrange the assembled lettuce tacos on a platter and serve immediately, while the chicken is still warm and crisp.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                  - Presentation Tips: For an appealing display, use vibrant-colored plates and consider adding lime wedges on the side for a zesty finish. Enjoy your flavorful feast!