Description
These tacos feature crispy fried chicken tenders topped with a zesty street corn salad and drizzled with a creamy jalapeño lime ranch sauce, all wrapped in warm tortillas. Perfect for taco nights or gatherings, they offer a delightful blend of Southern comfort and Mexican street food flavors.
Ingredients
Units
Scale
- For the Fried Chicken:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder (optional)
- 2 tablespoons hot sauce
- 1.5 cups buttermilk (additional)
- Peanut oil or vegetable oil (for frying)
- For the Street Corn Salad:
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayonnaise
- 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 teaspoon chili powder
- 1/4 teaspoon salt
- For the Jalapeño Lime Ranch:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapeños (adjust to taste)
- 2 tablespoons juice from pickled jalapeños
- 3/4 cup cilantro (large stems removed)
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or milk as a substitute)
- For Assembly:
- Flour tortillas
- Bacon, cooked crisp and diced (1 strip per taco)
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Instructions
- Marinate the Chicken:
- In a medium bowl, combine pickle juice and 1/2 cup buttermilk.
- Submerge the chicken tenders in the marinade, cover, and refrigerate for at least 2 hours or overnight for maximum flavor.
- Prepare the Coating:
- In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
- In a separate bowl, combine 1.5 cups buttermilk and hot sauce.
- Coat and Fry the Chicken:
- Remove chicken from marinade and pat dry.
- Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture for a double coating.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry the chicken in batches until golden brown and the internal temperature reaches 165°F (74°C).
- Drain on paper towels.
- Prepare the Street Corn Salad:
- Grill the corn until slightly charred.
- Cut the kernels off the cob and mix with mayonnaise, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt.
- Refrigerate until ready to use.
- Make the Jalapeño Lime Ranch:
- In a food processor, puree cilantro, pickled jalapeños, and their juice until smooth.
- In a bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt.
- Stir in the pureed jalapeño mixture, lime juice, and buttermilk until the sauce reaches your desired consistency.
- Chill in the refrigerator until serving.
- Pan-Fry the Tortillas:
- In a skillet over medium-low heat, add a little oil and cook the flour tortillas until golden and crispy, yet still pliable.
- Assemble the Tacos:
- Place a fried chicken tender on each tortilla.
- Add a generous scoop of street corn salad.
- Drizzle with jalapeño lime ranch.
- Sprinkle with diced bacon.
- Serve with lime wedges on the side.
Notes
- Marinating: The pickle juice in the marinade adds a tangy flavor and tenderizes the chicken.
- Street Corn Salad: This can be made a day in advance to allow flavors to meld.
- Jalapeño Lime Ranch: Adjust the number of jalapeños to control the heat level.