Description
A vibrant fusion of crispy fried chicken, smoky grilled corn, and zesty jalapeño ranch wrapped in warm tortillas.
Ingredients
Scale
- 1.5 lbs. chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 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)
- 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
- 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
- Flour tortillas
- Bacon (1 strip per taco, cooked and diced)
Instructions
- Marinate the chicken tenders in pickle juice for at least 30 minutes.
- Whisk together the buttermilk, hot sauce, and marinated chicken in a bowl until well coated.
- Prepare the chicken coating by combining the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in a separate bowl.
- Set up your breading station with two bowls: one for the buttermilk chicken and one for the dry mixture.
- Dredge each chicken tender in the flour mixture, ensuring a thorough coating, and place them on a plate.
- Heat peanut or vegetable oil in a deep skillet over medium-high heat for frying the chicken.
- Fry the chicken tenders in batches, cooking for about 5-7 minutes or until golden brown. Remove and let them rest on paper towels.
- Grill the corn until charred, then slice the kernels off the cob into a large bowl.
- Mix the corn salad by combining the mayo, minced garlic, lime juice, lime zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt in the bowl with the corn.
- Blend the Jalapeño Lime Ranch by whisking together 3/4 cup mayo, 3/4 cup sour cream, dry ranch seasoning, garlic powder, salt, pickled jalapeños, jalapeño juice, cilantro, and lime juice in a separate bowl.
- Warm the tortillas either on a skillet or in foil in the oven.
- Assemble the tacos: Layer each tortilla with a crispy chicken tender, grilled corn salad, diced bacon, and drizzle with Jalapeño Lime Ranch over the top.
Notes
Customize the corn salad by adding other vegetables like bell peppers or avocados.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg