8 pieces fried chicken thighs
8 small corn tortillas
1 large very ripe avocado
2 cloves garlic
1 1/4 cup (310 ml) buttermilk
1/2 lime, juice
1/4 cup chopped chives
1/4 cup (60 ml) chopped cilantro
1/4 cup (60 ml) chopped parsley
Salt and pepper
4 curly lettuce leaves
Cook the fried chicken thighs as indicated on the package.
Place the avocado, garlic, buttermilk and lime juice in a food processor and pulse until smooth and even-textured.
Transfer dressing into a bowl, add herbs, add salt and pepper and mix well.
Wrap tortillas in foil and warm in oven until ready to serve.
Serve the tortillas with the fried chicken and buttermilk avocado dressing accompanied by lettuce.
:quality(80))
:quality(65))