Fried Chicken Street Corn (Print Version)

Crispy fried chicken paired with smoky street corn, bacon, and a zesty jalapeño lime sauce on warm tortillas.

# What You'll Need:

→ Poultry

01 - 1.5 pounds fresh boneless chicken tenders

→ Marinade

02 - 1 cup pickle juice
03 - 0.5 cup buttermilk

→ Coating

04 - 1.5 cups all-purpose flour
05 - 0.25 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1 teaspoon onion powder
10 - 0.5 teaspoon black pepper
11 - 0.25 teaspoon cayenne powder

→ Wet Batter

12 - 1.5 cups buttermilk
13 - 2 tablespoons hot sauce

→ Toppings

14 - 8 flour tortillas (8 to 8.5 inches)
15 - 2 cups street corn salad (blackened corn, scallions, lime zest, garlic)
16 - 8 strips cooked crispy bacon, diced
17 - 1 cup prepared creamy jalapeño lime ranch sauce
18 - Lime wedges for serving

→ Cooking Oil

19 - Peanut or vegetable oil, sufficient quantity for frying and pan-frying

# Steps to Follow:

01 - Combine pickle juice and buttermilk in a bowl and fully immerse chicken tenders. Cover and refrigerate for minimum 2 hours, ideally overnight for maximum tenderness and flavor.
02 - Mix all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in a bowl to create a seasoned flour blend.
03 - In a separate bowl, whisk buttermilk with hot sauce until combined. Incorporate a few tablespoons of this into the dry coating to achieve crumbly bits that enhance coating adhesion.
04 - Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C) ensuring optimal crispiness without greasiness.
05 - Remove chicken from marinade, pat dry thoroughly. Dredge each tender first in flour mixture, then wet batter, and again in flour mixture. Allow coated tenders to rest until coating sets to a pasty texture.
06 - Fry chicken tenders in batches to avoid overcrowding. Cook until golden brown and internal temperature reaches 165°F (74°C), turning occasionally for even crispness. Drain on paper towels.
07 - In a skillet over medium-low heat, add a few tablespoons of oil and pan-fry tortillas one or two at a time, about 1-2 minutes per side, until golden and pliable. Drain excess oil.
08 - Place one fried chicken tender on each tortilla. Top with street corn salad, sprinkle with diced bacon, and drizzle creamy jalapeño lime ranch sauce. Serve with lime wedges.

# Additional Notes:

01 - For extra crispiness, pat chicken dry before coating and avoid overcrowding the frying pan to maintain oil temperature.
02 - Street corn salad and sauce can be prepared ahead; assemble tacos fresh for best texture.
03 - If buttermilk is unavailable, substitute with milk mixed with lemon juice or vinegar, left to sit for 5 minutes.

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