Ingredients

For the Chicken Tender Marinade:

1.5 lbs. chicken tenders
1 cup pickle juice
1/2 cup buttermilk

For the Chicken Coating:

1.5 cups all-purpose flour
1/4 cup cornstarch
1 tbsp garlic powder
1 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp black pepper
1 tsp cayenne powder
2 tbsp hot sauce
1.5 cups buttermilk
Peanut or vegetable oil (for frying)

For the Street Corn Salad:

5–6 ears of corn, husked and grilled
1/3 cup mayo
1 garlic clove, minced
1 lime, juiced and zested
1/3 cup sliced scallions
1/3 cup grated cotija cheese
1/4 cup cilantro, minced
1 jalapeño, diced
1/2–1 tsp chili powder
1/4 tsp salt

For the Jalapeño Lime Ranch:

3/4 cup mayo
3/4 cup sour cream
1 tbsp dry ranch seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup pickled jalapeños
2 tbsp pickled jalapeño juice
3/4 cup cilantro, large stems removed
1 tbsp lime juice
1/4 cup buttermilk

Additional Ingredients:

Flour tortillas
Bacon (1 strip per taco, cooked and diced)

Instructions

Step 1: 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 the best flavor.

Step 2: Prepare two bowls for the coating. In Bowl 1, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In Bowl 2, combine buttermilk and hot sauce. Add a few tablespoons of buttermilk mixture into the flour mix to form small clumps for extra crunch.

Step 3: Heat oil in a cast iron skillet or deep fryer to 350°F (175°C). Dredge the marinated chicken in the flour mixture, then dip in the buttermilk mixture, and again in the flour. Let the coated chicken rest for a few minutes to adhere properly.

Step 4: Fry chicken in batches, 2-3 pieces at a time, for 2-3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.

Step 5: Grill the corn until slightly charred. Slice the kernels off the cob and mix with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Chill until ready to use.

Step 6: In a blender or food processor, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Combine with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk. Adjust consistency with buttermilk as needed. Refrigerate until serving.

Step 7: Warm tortillas in a skillet with a little oil until golden and pliable, about 1-2 minutes per side.

Step 8: Assemble tacos by layering 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.

Tips & Variations

Marinate the chicken overnight to deepen flavor and maximize tenderness.

For extra heat, add more diced jalapeño to the street corn salad or ranch sauce.

Substitute cotija cheese with feta if unavailable.

Use corn tortillas instead of flour for a more authentic taco experience.

Omit bacon for a vegetarian-friendly option; add grilled mushrooms for smokiness instead.

Storage

Store fried chicken separately in an airtight container in the refrigerator for up to 3 days. Keep the street corn salad and jalapeño lime ranch refrigerated and consume within 2 days for best freshness. Reheat chicken in a hot oven or air fryer to retain crispiness. Assemble tacos just before serving to prevent sogginess.

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can slice chicken breasts into strips of similar size to tenders. Just ensure they marinate well and cook thoroughly to an internal temperature of 165°F (74°C).

How do I make the tacos less spicy?

Reduce or omit the jalapeños and cayenne powder in the coating. You can also use mild hot sauce or leave it out entirely. Adjust chili powder in the corn salad to taste and consider using pickled jalapeños sparingly in the ranch.