Crispy Chicken Tacos with Corn Salad and Jalapeño Ranch (Print-Friendly Version)
Fried chicken tenders, corn salad and jalapeño ranch fill these soft tacos with cooked bacon. The chicken’s buttermilk is split equally between marinade and breading dip, while the dressing has its own separate allowance. Prepare the cold components before frying so assembly can move quickly.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Chicken Ingredients
01 -
1.5 pounds chicken tenders
02 -
1 cup pickle brine
03 -
1.5 cups buttermilk, split use
04 -
1.5 cups plain flour
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1/4 cup cornstarch
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1 tbsp garlic powder
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1 tbsp smoked paprika
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2 tsp kosher salt
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2 tsp ground onion
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2 tsp freshly ground pepper
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1 tsp cayenne pepper
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2 tbsp hot sauce
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Peanut or vegetable oil for frying
→ Street Corn Salad Ingredients
14 -
5–6 grilled corn cobs, shucked
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1/3 cup mayo
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1 clove garlic, finely chopped
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Juice and zest of 1 lime
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1/3 cup scallions, thinly sliced
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1/3 cup crumbled Cotija
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2 tbsp minced cilantro
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1 jalapeno, finely chopped
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1/2 tsp to 1 tsp chili powder
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1/4 tsp fine sea salt
→ Jalapeno Ranch Ingredients
24 -
3/4 cup mayo
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3/4 cup sour cream
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1 tbsp dried ranch mix
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1/2 tsp granulated garlic
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1/2 tsp salt
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1/4 cup sliced pickled jalapenos
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2 tbsp brine from pickled jalapenos
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1 tbsp lime juice
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1 tbsp chopped cilantro, stems removed
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1/4 cup buttermilk (or regular milk if needed)
→ Taco Assembly
34 -
Flour wraps
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1 bacon strip per taco, fried crispy and chopped
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Neutral oil for frying tortillas
37 -
Lime slices for serving
# How to Make It:
01 -
Mix pickle brine with three-quarters cup of the chicken’s buttermilk.
02 -
Add tenders and refrigerate at least two hours.
03 -
Prepare the corn salad in a clean bowl from the cooked kernels and its listed dressing ingredients, then chill. Blend the ranch’s pickled jalapeños, brine and cilantro, then mix with its mayonnaise, sour cream, ranch seasoning, garlic, salt, lime and up to the separate quarter cup buttermilk.
04 -
Keep the ranch chilled.
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Mix flour, cornstarch and chicken breading spices in a shallow dish.
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Combine the remaining three-quarters cup chicken buttermilk with hot sauce in another dish. Drain chicken and discard marinade, then coat in flour, dip in buttermilk and coat again.
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Fry in small batches in oil at about 350°F until thick centers reach 165°F, then drain on a rack.
08 -
Warm or lightly toast the flour wraps with a little neutral oil until pliable.
09 -
Fill each with a cooked tender, corn salad, ranch and a strip of already cooked crumbled bacon. Serve immediately with lime and refrigerate spare toppings promptly.
# Extra Suggestions:
01 -
Use three-quarters cup with the pickle brine for the chicken marinade and three-quarters cup with hot sauce for the breading dip.
02 -
Keep corn salad and ranch dressing in clean bowls with separate utensils.
03 -
Use the five to six cooked grilled ears listed, then cut off kernels after cooling enough to handle.