Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

INGREDIENTS:

For the Chicken

01 680 g chicken tenders
02 240 ml pickle juice
03 355 ml buttermilk, divided
04 190 g all-purpose flour
05 32 g cornstarch
06 1 tablespoon garlic powder
07 1 tablespoon paprika
08 2 teaspoons salt
09 2 teaspoons onion powder
10 2 teaspoons black pepper
11 1 teaspoon cayenne powder
12 2 tablespoons hot sauce
13 Peanut oil or vegetable oil, for frying

For the Street Corn Salad

14 5–6 ears corn, husked and grilled
15 80 ml mayonnaise
16 1 garlic clove, minced
17 1 lime, juiced and zested
18 35 g scallions, sliced
19 35 g Cotija cheese, grated
20 15 g cilantro, minced
21 1 jalapeno, diced
22 0.5–1 teaspoon chili powder
23 0.25 teaspoon salt

For the Jalapeno Lime Ranch

24 180 ml mayonnaise
25 180 ml sour cream
26 1 tablespoon dry ranch seasoning
27 0.5 teaspoon garlic powder
28 0.5 teaspoon salt
29 60 g pickled jalapenos, sliced
30 2 tablespoons pickled jalapeno juice
31 15 g cilantro, leaves only (large stems removed)
32 1 tablespoon lime juice
33 60 ml buttermilk (milk can substitute if necessary)

For Assembly

34 Flour tortillas
35 1 strip bacon per taco, cooked until crisp and diced
36 Neutral oil, for pan-frying tortillas
37 Lime wedges, for serving

DIRECTIONS:

Step 01

In a medium bowl, mix pickle juice and 120 ml buttermilk. Submerge chicken tenders in the marinade, cover, and refrigerate for at least 2 hours or ideally overnight.

Step 02

Mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in one bowl. In a separate bowl, blend 235 ml buttermilk with hot sauce.

Step 03

Pat dry the marinated chicken. Coat each piece thoroughly in the seasoned flour mixture, dip in the buttermilk-hot sauce mix, then return to the flour blend for a second coating. Rest until the flour forms a slightly tacky surface.

Step 04

Heat oil in a deep fryer or cast-iron skillet to 175°C. Fry chicken in batches, turning occasionally, until golden and the internal temperature reaches 74°C. Drain on paper towels.

Step 05

Grill husked corn until slightly charred on all sides. Remove from heat and slice kernels from the cob …

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