Fried Chicken Street Corn Tacos (Print Version)

# Ingredients:

→ Chicken Tender Marinade

01 - 1.5 lbs chicken tenders
02 - 1 cup pickle juice
03 - 1/2 cup buttermilk

→ Chicken Coating

04 - 1.5 cups all-purpose flour
05 - 1/4 cup cornstarch
06 - 1 tbsp garlic powder
07 - 1 tbsp paprika
08 - 2 tsp salt
09 - 2 tsp onion powder
10 - 2 tsp black pepper
11 - 1 tsp cayenne powder
12 - 2 tbsp hot sauce
13 - 1.5 cups buttermilk
14 - Peanut or vegetable oil, for frying

→ Street Corn Salad

15 - 5–6 ears of corn, husked and grilled
16 - 1/3 cup mayonnaise
17 - 1 garlic clove, minced
18 - 1 lime, juiced and zested
19 - 1/3 cup sliced scallions
20 - 1/3 cup grated cotija cheese
21 - 1/4 cup minced cilantro
22 - 1 jalapeño, diced
23 - 1/2–1 tsp chili powder
24 - 1/4 tsp salt

→ Jalapeño Lime Ranch

25 - 3/4 cup mayonnaise
26 - 3/4 cup sour cream
27 - 1 tbsp dry ranch seasoning
28 - 1/2 tsp garlic powder
29 - 1/2 tsp salt
30 - 1/2 cup pickled jalapeños
31 - 2 tbsp pickled jalapeño juice
32 - 3/4 cup cilantro, large stems removed
33 - 1 tbsp lime juice
34 - 1/4 cup buttermilk

→ Additional Ingredients

35 - Flour tortillas
36 - Bacon, 1 strip per taco, cooked and diced

# Instructions:

01 - Combine pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders and cover with plastic wrap. Let the chicken marinate for at least 2 hours or refrigerate overnight for best flavor.
02 - Set up a breading station with two bowls. In the first bowl, combine flour, cornstarch, and seasonings. In the second bowl, mix buttermilk and hot sauce. Add a few tablespoons of buttermilk into the flour mixture and stir to create clumps for added crunch.
03 - Heat oil in a cast iron skillet or deep fryer to 175°C (350°F). Dredge the marinated chicken in the flour mixture, dip into the buttermilk, then coat again with flour. Let sit for a few minutes. Fry the chicken in batches for 2–3 minutes per side or until golden and the internal temperature reaches 74°C (165°F). Drain on paper towels.
04 - Grill corn until slightly charred and slice kernels off the cob. Combine with mayonnaise, minced garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix and refrigerate.
05 - In a blender or food processor, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Mix with mayonnaise, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk. Refrigerate until serving.
06 - Heat a skillet with oil over medium heat. Fry tortillas one or two at a time for 1–2 minutes per side until golden but pliable.
07 - Layer each tortilla with a fried chicken tender, a scoop of street corn salad, a drizzle of jalapeño lime ranch, and diced bacon. Garnish with fresh cilantro and serve with lime wedges.

# Notes:

01 - Marinate the chicken longer for enhanced tenderness.
02 - Reduce cayenne and jalapeños for a milder spice level.
03 - Prepare components in advance for quicker taco assembly.

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