Fried Chicken Street Corn Tacos (Print Version)
# Ingredients:
01 -
1.5 pounds chicken tenders.
02 -
1 cup pickle juice.
03 -
2 cups buttermilk, divided.
04 -
1.5 cups all-purpose flour.
05 -
¼ cup cornstarch.
06 -
Seasonings (garlic powder, paprika, salt, onion powder, black pepper, cayenne).
07 -
2 tablespoons hot sauce.
08 -
5-6 ears corn, grilled.
09 -
⅓ cup mayo for corn.
10 -
⅓ cup cotija cheese.
11 -
Herbs and seasonings for corn (cilantro, scallions, lime, garlic).
12 -
¾ cup mayo for ranch.
13 -
¾ cup sour cream.
14 -
½ cup pickled jalapeños.
15 -
Flour tortillas.
16 -
Bacon strips.
# Instructions:
01 -
Soak chicken in pickle juice and buttermilk for 2-8 hours.
02 -
Mix flour, cornstarch and seasonings. Add buttermilk to create crumbs.
03 -
Coat chicken in flour mixture and buttermilk twice, fry at 350°F until golden.
04 -
Grill corn, cut from cob, mix with mayo, cheese, herbs and seasonings.
05 -
Blend jalapeños and cilantro, mix with mayo, sour cream and seasonings.
06 -
Pan-fry tortillas, fill with chicken, corn salad, ranch sauce and bacon.
# Notes:
01 -
Components can be made ahead.
02 -
Maintain oil temperature while frying.
03 -
Ranch keeps for 5 days refrigerated.