Fried Chicken Corn Tacos (Printable Version)

Crispy chicken with charred corn salad and spicy lime ranch wrapped in warm tortillas for a flavorful meal.

# Everything You’ll Need:

→ Chicken Marinade

01 - 1 cup pickle juice
02 - 1 cup buttermilk
03 - 1 pound chicken tenders

→ Chicken Coating

04 - 1 cup all-purpose flour
05 - 1/4 cup cornstarch
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon cayenne pepper
10 - 1/2 cup buttermilk
11 - 2 tablespoons hot sauce

→ Street Corn Salad

12 - 4 ears grilled corn, kernels removed
13 - 1/2 cup mayonnaise
14 - 2 cloves garlic, minced
15 - 2 tablespoons fresh lime juice
16 - 2 scallions, finely chopped
17 - 1/2 cup cotija cheese, crumbled
18 - 1/4 cup fresh cilantro, chopped
19 - 1 jalapeño, seeded and diced
20 - 1/2 teaspoon chili powder
21 - 1/2 teaspoon salt

→ Jalapeño Lime Ranch

22 - 1/4 cup fresh cilantro
23 - 2 pickled jalapeños
24 - 2 tablespoons jalapeño juice
25 - 1/2 cup mayonnaise
26 - 1/4 cup sour cream
27 - 1 tablespoon ranch seasoning mix
28 - 1/2 teaspoon garlic powder
29 - 1/4 teaspoon salt
30 - 2 tablespoons fresh lime juice
31 - 1/4 cup buttermilk (plus extra for consistency)

→ Tortillas and Frying

32 - 8 small corn or flour tortillas
33 - Vegetable oil for frying

# Steps to Cook:

01 - Combine pickle juice and buttermilk in a medium bowl. Submerge chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to tenderize and enhance flavor.
02 - In one bowl, whisk together flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. In a second bowl, mix buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture to the flour mix to form small clumps, aiding in creating a crunchy crust.
03 - Heat vegetable oil in a cast iron skillet or deep fryer to 350°F. Dredge marinated chicken first in the flour mixture, dip into the buttermilk mixture, then back into the flour mixture. Let rest for several minutes to set coating. Fry in batches 2-3 minutes per side until golden and internal temperature reaches 165°F. Drain on paper towels.
04 - Grill corn until charred. Remove kernels and combine in a bowl with mayonnaise, minced garlic, lime juice, scallions, cotija cheese, chopped cilantro, diced jalapeño, chili powder, and salt. Chill for several hours or overnight to develop flavors.
05 - Puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Stir in mayonnaise, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk, adjusting consistency with additional buttermilk if needed. Refrigerate until serving.
06 - Heat skillet with a bit of oil over medium heat. Fry 1-2 tortillas at a time, cooking 1-2 minutes per side until golden and pliable. Drain briefly on paper towels.
07 - On each warm tortilla, layer a fried chicken tender, spoonful of street corn salad, and drizzle of jalapeño lime ranch. Serve immediately for optimal texture and flavor.

# Extra Suggestions:

01 - For enhanced tenderness and flavor, marinate chicken overnight. Adjust heat by reducing cayenne or jalapeños. Prepare corn salad and ranch a day ahead to simplify assembly.

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