Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

Ingredients:

For the 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
• 2 tablespoons hot sauce
• 1.5 cups buttermilk
• Peanut oil or vegetable oil for frying

For the Street Corn Salad:

• 5-6 ears of corn, grilled and sliced off the cob
• 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, chopped, plus 2 tablespoons brine
• 2 tablespoons lime juice
• 3/4 cup cilantro, large stems removed
• 1 tablespoon buttermilk

Instructions:

Prepare the Chicken:

1. Marinate chicken in pickle juice and buttermilk for at least 2 hours.
2. Dredge chicken in flour mixture, then buttermilk mixture, then flour mixture again.
3. Fry chicken in hot oil until golden brown and cooked through.

Make the Street Corn Salad:

1. Combine grilled corn, mayonnaise, garlic, lime juice, zest, scallions, Cotija cheese, cilantro, jalapeño, chili powder, and salt. Mix well.

Make the Jalapeño Lime Ranch:

1. Blend cilantro, jalapeños, and juice in a food processor.
2. Combine mayonnaise, sour cream, ranch seasoning, garlic powder, salt, cilantro-jalapeño mixture, lime juice, and buttermilk. Mix well.

Assemble the Tacos:

1. Warm tortillas.
2. Fill tortillas with fried chicken, street corn salad, and drizzle with jalapeño lime ranch.

Enjoy your delicious and flavorful tacos!