1. Marinating the Chicken

Start by marinating the chicken tenders. In a medium bowl, combine 1 cup of pickle juice and ½ cup of buttermilk. Submerge the chicken tenders into this mixture, cover the bowl with plastic wrap, and refrigerate for at least 2 hours. For the best flavor, marinate overnight, allowing the pickle juice and buttermilk to tenderize the chicken and infuse it with flavor.

2. Preparing the Chicken Coating

While the chicken is marinating, it’s time to prepare the coating. In a medium bowl, mix the following ingredients: flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, cayenne powder, and hot sauce.

In a separate bowl, combine the remaining buttermilk with hot sauce. This will be your wet batter for dipping the chicken.

Once the chicken has marinated, remove it from the bowl, pat it dry to remove excess marinade, and dredge each tender in the flour mixture. Dip it into the buttermilk mixture and then back into the flour mixture. Be sure each piece is well-coated in flour, pressing it gently to ensure the crumbs stick. Allow the coated chicken tenders to rest for a few minutes to set the coating.

3. Frying the Chicken

Heat peanut oil or vegetable oil in a deep fryer or a cast-iron skillet to 350°F. It’s crucial that the oil temperature is right so the chicken crisps up perfectly without absorbing excess oil.

Carefully lower the chicken tenders into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches to ensure each piece gets the space it needs to cook evenly. Fry until golden brown and crispy, or until the internal temperature reaches 165°F. This should take about 5-7 minutes per batch, depending on the size of the chicken tenders. Once fried, transfer the chicken to a plate lined with paper towels to absorb any excess oil.

4. Grilling the Corn

While the chicken is frying, grill the corn. If you’re using fresh corn, husk it and place it on a grill or in a cast-iron skillet over medium-high heat. Grill the corn, turning occasionally, until the kernels are charred and golden brown. This will take about 8-10 minutes. Once the corn is cooked, allow it to cool slightly before slicing the kernels off the cob.

5. Preparing the Street Corn Salad

In a large bowl, combine the grilled corn with mayonnaise, garlic, lime juice and zest, sliced scallions, Cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Toss everything together until the corn is well coated. Taste and adjust the seasoning if necessary. For best results, refrigerate the corn salad for at least 30 minutes to let the flavors meld. You can also make this a day ahead to save time.

6. Making the Jalapeño Lime Ranch

In a blender or food processor, combine the pickled jalapeños, pickled jalapeño juice, and cilantro. Blend until smooth, scraping down the sides as needed. In a separate bowl, combine the mayo, sour cream, ranch seasoning, garlic powder, and salt. Add the jalapeño-cilantro mixture to the sour cream mixture and stir to combine. Add lime juice and buttermilk to thin the sauce to your desired consistency. For a spicier sauce, add more pickled jalapeños. Store the ranch sauce in a mason jar or airtight container in the fridge until ready to use.

7. Preparing the Tortillas

To prepare the tortillas, heat a little oil in a skillet over medium-low heat. Once the oil is hot, add the tortillas one at a time and cook for 1-2 minutes per side, or until they are golden brown and slightly crispy, but still pliable. Be sure not to overcook them; you want them soft enough to hold the taco fillings without cracking. Place the cooked tortillas on a paper towel-lined plate to absorb any excess oil.

8. Assembling the Tacos

To assemble the tacos, start by placing a crispy fried chicken tender in the center of each tortilla. Top with a generous scoop of the street corn salad, ensuring there’s a good balance of corn, cheese, and cilantro. Drizzle with the jalapeño lime ranch sauce, adding just enough to coat each bite without overpowering the other flavors. For an extra savory touch, sprinkle a little crispy diced bacon on top. Finish with a squeeze of fresh lime juice for a burst of acidity.