Chicken Street Corn Tacos (Print Version)

# Ingredients:

→ Chicken Marinade

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

→ Breading Mixture

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

→ Dredging Liquid

12 - 1.5 cups buttermilk
13 - 2 tablespoons hot sauce

→ Street Corn Salad

14 - 5-6 ears corn, husked and grilled
15 - 1/3 cup mayonnaise
16 - 1 garlic clove, minced
17 - 1 lime, juiced and zested
18 - 1/3 cup sliced scallions
19 - 1/3 cup grated cotija cheese
20 - 1/4 cup cilantro, minced
21 - 1 jalapeño, diced
22 - 1/2-1 teaspoon chili powder
23 - 1/4 teaspoon salt

→ Jalapeño Lime Ranch

24 - 3/4 cup mayonnaise
25 - 3/4 cup sour cream
26 - 1 tablespoon dry ranch seasoning
27 - 1/2 teaspoon garlic powder
28 - 1/2 teaspoon salt
29 - 1/2 cup pickled jalapeños
30 - 2 tablespoons pickled jalapeño brine
31 - 3/4 cup cilantro, stems removed
32 - 1 tablespoon lime juice
33 - 1/4 cup buttermilk

→ Assembly

34 - Flour tortillas
35 - Cooked bacon strips, diced (1 strip per taco)
36 - Peanut oil or vegetable oil for frying
37 - Lime wedges for serving

# Instructions:

01 - In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.
02 - In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
03 - Pat dry the marinated chicken pieces. Dredge each piece in the flour mixture, then dip into the buttermilk mixture, and again in the flour mixture. Set aside until the coating becomes slightly pasty.
04 - Heat oil in a cast-iron skillet or deep fryer to 350°F. Fry the chicken tenders in batches until golden brown and internal temperature reaches 165°F, turning occasionally.
05 - Grill the husked corn and carefully slice it off the cob.
06 - In a bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.
07 - In a food processor, puree cilantro leaves, pickled jalapeños, and their juice until mostly smooth.
08 - In a mixing bowl, mix mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro mixture and lime juice. Gradually add buttermilk until the desired consistency is reached.
09 - Add a few tablespoons of neutral oil to a skillet over medium-low heat. Cook tortillas 1-2 at a time on each side until golden brown but still pliable. Drain on paper towels.
10 - Add one fried chicken tender to each tortilla. Top with a scoop of street corn salad and drizzle with jalapeño lime ranch. Garnish with crispy bacon pieces. Serve with lime wedges.

# Notes:

01 - The jalapeño lime ranch can be stored in a tightly sealed container in the refrigerator for up to five days.
02 - Adjust the amount of pickled jalapeños in the ranch dressing according to your preferred spice level.
03 - Milk can be substituted for buttermilk in the ranch dressing if needed.

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