Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

For the Chicken

For the Street Corn Salad

For the Jalapeno Lime Ranch

For Assembly

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.

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.

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.

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.

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

Combine grilled corn, mayonnaise, garlic, lime juice and zest, scallions, Cotija, cilantro, jalapeno, chili powder, and salt in a bowl. Mix thoroughly and refrigerate until assembly.

In a food processor, blend cilantro, pickled jalapenos, and jalapeno juice until mostly smooth.

Whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Fold in cilantro-jalapeno purée and lime juice. Gradually incorporate buttermilk until sauce is pourable. Transfer to an airtight container and refrigerate.

Heat a skillet over medium-low with a few tablespoons of neutral oil. Fry tortillas one or two at a time on each side until golden but still flexible. Drain on paper towels.

Place a fried chicken tender in each warm tortilla. Top with a generous scoop of street corn salad, drizzle with jalapeno lime ranch, and sprinkle over crispy bacon. Serve immediately with lime wedges.