Fried Chicken Street Corn Tacos (Print Version)

# Ingredients:

→ For the Chicken Marinade

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

→ For the Chicken Coating

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

→ For the 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 scallions, sliced
20 - 1/3 cup cotija cheese, grated
21 - 1/4 cup cilantro, minced
22 - 1 jalapeño, diced
23 - 1/2-1 teaspoon chili powder
24 - 1/4 teaspoon salt

→ For the Jalapeño Lime Ranch

25 - 3/4 cup mayonnaise
26 - 3/4 cup sour cream
27 - 1 tablespoon dry ranch seasoning
28 - 1/2 teaspoon garlic powder
29 - 1/2 teaspoon salt
30 - 1/2-3/4 cup pickled jalapeños (depending on spice preference)
31 - 2 tablespoons juice from pickled jalapeños
32 - 3/4 cup cilantro, large stems removed
33 - 1 tablespoon lime juice
34 - 1/4 cup buttermilk (or milk as substitute)

→ For Assembly

35 - 8 flour tortillas
36 - 8 strips bacon, cooked crisp and diced
37 - Lime wedges for serving
38 - Oil for pan-frying tortillas

# Instructions:

01 - Mix pickle juice and buttermilk in a medium bowl. Add chicken tenders, making sure they're fully submerged. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
02 - Grill the corn until lightly charred, then carefully slice the kernels off the cob. In a bowl, combine the corn kernels with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.
03 - In a food processor or blender, purée the cilantro leaves with the pickled jalapeños and their juice until mostly smooth. In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mixture and stir well. Finish with lime juice and gradually add buttermilk until you reach your desired consistency. Refrigerate until ready to use.
04 - In a medium bowl, combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne. In another bowl, mix buttermilk with hot sauce. Add a few tablespoons of the buttermilk mixture into the dry ingredients and stir to create small crumbs that will help make your chicken extra crispy.
05 - Heat oil in a cast iron skillet or deep fryer to 350°F. Pat chicken pieces dry from marinade, then dredge each piece first in the flour mixture, then the buttermilk mixture, then back in the flour mixture. Let coated pieces rest for a few minutes until the coating looks slightly pasty. Fry in batches (3-4 pieces at a time) until golden brown and internal temperature reaches 165°F, turning occasionally.
06 - Heat a few tablespoons of oil in a skillet over medium-low heat. Add tortillas one or two at a time, cooking for 1-2 minutes per side until golden brown but still pliable. Transfer to paper towels to absorb excess oil.
07 - Place one fried chicken tender on each prepared tortilla. Top with a scoop of street corn salad, a sprinkle of crispy bacon bits, and a generous drizzle of jalapeño lime ranch. Serve with lime wedges on the side.

# Notes:

01 - These loaded tacos combine crispy fried chicken, smoky bacon, tangy jalapeño lime ranch, and sweet street corn for an explosion of flavors.
02 - The pickle juice marinade is the secret to extra juicy and flavorful chicken.
03 - You can make both the street corn salad and the jalapeño lime ranch a day ahead for maximum flavor and convenience.
04 - The jalapeño lime ranch is similar to the famous creamy jalapeño sauce from Chuy's restaurant.

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