Ingredients
– Bacon, cooked crisp and diced – 1 strip per taco
– Flour tortillas
– Chicken Tender Marinade
– 1.5 lbs. chicken tenders
– 1 cup pickle juice
– 1/2 cup buttermilk
– Chicken Coating
– 1.5 cups all-purpose flour
– 1/4 cup cornstarch
– 1 tablespoon garlic powder
– 1 tablespoon paprika
– 2 tsp salt
– 2 tsp onion powder
– 2 tsp black pepper
– 1 tsp cayenne powder
– 2 tablespoons hot sauce
– 1.5 cups buttermilk
– Peanut oil or vegetable oil for frying chicken and for pan-frying shells
– Street Corn Salad
– 5-6 ears of corn husked and grilled in a skillet/grill
– 1/3 cup mayo
– 1 garlic clove, minced
– 1 lime, juiced and zested
– 1/3 cup sliced scallions
– 1/3 cup grated cojita cheese
– 1/4 cup cilantro, minced
– 1 jalapeno, diced
– 1/2-1 tsp chili powder
– 1/4 tsp salt
– Jalapeno Lime Ranch
– 3/4 cup mayo
– 3/4 cup sour cream
– 1 tablespoon dry ranch seasoning
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/2 cup pickled jalapenos (1/2 cup or 3/4 cup depending on how spicy you prefer)
– 2 tablespoons juice from pickled jalapenos
– 3/4 cup cilantro (large stems removed)
– 1 tablespoon lime juice
– 1/4 cup buttermilk (milk could be used as substitute)
Instructions
1. Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let it marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight to truly get the flavor of pickle juice.
2. Once ready to fry the chicken, put the flour mixture in a medium-sized bowl: flour, cornstarch and seasonings. In a separate medium bowl, add buttermilk and hot sauce into stir until combined. Add a few tablespoons of the buttermilk into the flour and stir to create crumbs that will stick to the chicken.
3. Heat oil in a cast iron skillet or deep fryer. Preheat to 350°F.
4. Taking the chicken pieces one at a time, pat them dry from marinade. Place in the flour mixture, then dunk into the buttermilk/hot sauce. Then back into flour mixture, make sure the chicken is well coated. Shake off any excess.
5. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Use separate hands for wet and dry handling to prevent flour caking on your fingers.
6. Carefully add chicken strips to the fry oil a few at a time. Don’t add more than three or four pieces at a time. You will need to fry in batches so you do not overcrowd the pan. Fry until golden brown or until internal temp reaches 165 degrees, turning every few minutes.
7. Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.
8. In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.
9. Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so the flavors have time to meld together.
10. Add a few tablespoons of neutral oil to a skillet over medium low heat. Add tortillas 1-2 at a time and cook on each side for 1-2 minutes or until they are golden brown but still pliable. Place pan-fried shells on a few layers of paper towels to absorb excess oil.
11. Assemble the taco by adding one chicken tender, a scoop