Crispy Chicken Tacos with Street Corn and Jalapeno Lime Ranch (Print version)

Crunchy fried chicken tacos piled with smoky street corn salad, Cotija, cilantro, and creamy jalapeno lime ranch.

# Ingredients:

For the chicken marinade

01 - 1 1/2 lb (680 g) chicken tenders
02 - 3/4 cup (180 ml) buttermilk
03 - 1/2 cup (120 ml) dill pickle juice
04 - 1 tablespoon hot sauce

For the crispy coating

05 - 1 1/4 cups (155 g) all-purpose flour
06 - 1/2 cup (60 g) cornstarch
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 1/2 teaspoons kosher salt
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon cayenne pepper
13 - 1 cup (240 ml) buttermilk
14 - 2 teaspoons hot sauce
15 - Neutral oil, for frying

For the street corn

16 - 4 ears corn, husked, or 3 cups (450 g) corn kernels
17 - 1/3 cup (75 g) mayonnaise
18 - 1/4 cup (60 g) sour cream or Mexican crema
19 - 1 garlic clove, finely grated
20 - 1 lime, zested and juiced
21 - 1/2 cup (55 g) crumbled Cotija cheese, plus more for serving
22 - 2 scallions, thinly sliced
23 - 1/4 cup chopped cilantro
24 - 1 jalapeno, seeded and finely diced
25 - 1/2 teaspoon chili powder
26 - 1/4 teaspoon kosher salt

For the jalapeno lime ranch

27 - 1/2 cup (115 g) mayonnaise
28 - 1/2 cup (120 g) sour cream
29 - 1 tablespoon dry ranch seasoning
30 - 1/4 cup (35 g) sliced pickled jalapenos
31 - 2 tablespoons pickled jalapeno brine
32 - 1/4 cup cilantro leaves
33 - 1 tablespoon lime juice
34 - 1/4 cup (60 ml) buttermilk, plus more as needed
35 - 1/4 teaspoon garlic powder

For assembly

36 - 8 small flour tortillas or corn tortillas
37 - 1 tablespoon neutral oil, for warming tortillas
38 - Lime wedges, for serving
39 - Extra Cotija, cilantro, and chili powder, for topping

# Instructions:

01 - Whisk 3/4 cup buttermilk, pickle juice, and 1 tablespoon hot sauce in a bowl. Add the chicken tenders, cover, and refrigerate for at least 30 minutes or up to overnight.
02 - In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne. In a second bowl, stir 1 cup buttermilk with 2 teaspoons hot sauce.
03 - Remove the chicken from the marinade and let excess drip off. Dredge in the flour mixture, dip in the buttermilk mixture, then dredge again. Rest on a rack for 10 minutes.
04 - Heat 2 inches of oil to 350°F in a heavy skillet or pot. Fry chicken in batches for 4-6 minutes, turning as needed, until deep golden and 165°F inside. Drain on a wire rack.
05 - Grill or skillet-char the corn until browned in spots. Cut kernels from the cobs, cool slightly, then mix with mayonnaise, sour cream, garlic, lime zest, lime juice, Cotija, scallions, cilantro, jalapeno, chili powder, and salt.
06 - Blend mayonnaise, sour cream, ranch seasoning, pickled jalapenos, brine, cilantro, lime juice, garlic powder, and buttermilk until mostly smooth. Add more buttermilk if needed for a drizzly sauce.
07 - Toast tortillas in a lightly oiled skillet until warm and flexible. Fill each with crispy chicken, street corn, jalapeno lime ranch, extra Cotija, cilantro, chili powder, and a squeeze of lime.

# Good to know:

01 - Plan for at least 30 minutes of marinating time before cooking.
02 - For best texture, fry the chicken right before assembling.
03 - Use a thermometer to keep the oil near 350°F.

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