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Crispy fried chicken tenders marinated in pickle juice and buttermilk, served on pan-fried flour tortillas with a charred street corn salad, creamy jalapeño lime ranch, and optional crispy bacon for a flavor-packed taco experience.

  • Total Time: 2 hours 20 minutes
  • Yield: 6-8 tacos 1x

Ingredients

Scale
  • 1.5 lbs chicken tenders
  • 1 cup pickle juice
  • 1/2 cup buttermilk (for marinade)
  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt (divided)
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne powder
  • 2 tablespoons hot sauce
  • 1.5 cups buttermilk (for dredging)
  • Peanut oil or vegetable oil (for frying)
  • 5–6 ears of corn, husked and grilled
  • 1/3 cup mayo (for street corn salad)
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cotija cheese
  • 1/4 cup cilantro, minced (for street corn salad)
  • 1 jalapeño, diced (for street corn salad)
  • 1/2–1 teaspoon chili powder
  • 1/4 teaspoon salt (for street corn salad)
  • 3/4 cup mayo (for ranch)
  • 3/4 cup sour cream
  • 1 tablespoon dry ranch seasoning
  • 1/2 teaspoon garlic powder (for ranch)
  • 1/2 teaspoon salt (for ranch)
  • 1/2 cup pickled jalapeños (adjust to taste)
  • 2 tablespoons juice from pickled jalapeños
  • 3/4 cup cilantro (large stems removed, for ranch)
  • 1 tablespoon lime juice (for ranch)
  • 1/4 cup buttermilk or milk (for ranch)
  • Flour tortillas
  • Bacon, cooked crisp and diced (optional, 1 strip per taco)
  • Neutral oil (for pan-frying tortillas)
  • Lime wedges (for serving)

Instructions

  1. Mix pickle juice and 1/2 cup buttermilk in a bowl; submerge chicken tenders, cover, and refrigerate at least 2 hours or overnight.
  2. In a bowl, combine flour, cornstarch, garlic powder, paprika, 2 teaspoons salt, onion powder, black pepper, and cayenne powder.
  3. In a separate bowl, whisk together 1.5 cups buttermilk and hot sauce.
  4. Remove chicken from marinade and pat dry.
  5. Coat each tender in the flour mixture, dip into the buttermilk-hot sauce mixture, then dredge again in the flour mixture; let rest a few minutes.
  6. Heat oil in a cast-iron skillet or deep fryer to 350°F (175°C).
  7. Fry chicken in batches until golden and internal temperature reaches 165°F (74°C), about 4–5 minutes per side; drain on paper towels and set aside.
  8. Grill corn over direct heat until charred, then cut the kernels off the cob.
  9. Toss grilled corn kernels with 1/3 cup mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and 1/4 teaspoon salt; chill.
  10. Puree cilantro, pickled jalapeños, and their juice in a blender or food processor until smooth.
  11. In a bowl, whisk together 3/4 cup mayo, sour cream, dry ranch seasoning, garlic powder, and salt; stir in the jalapeño-cilantro puree, then gradually add lime juice and buttermilk until creamy and pourable; chill.
  12. Cook bacon until crisp and dice (optional).
  13. Warm a skillet over medium-low heat with neutral oil and pan-fry each flour tortilla 1–2 minutes per side until golden at the edges but still pliable.
  14. Assemble tacos by placing a fried chicken tender on each tortilla, topping with a scoop of street corn salad, drizzling with jalapeño lime ranch, and sprinkling with diced bacon if using.
  15. Serve tacos piping hot with lime wedges on the side for squeezing.

Notes

Marinating the chicken in pickle juice brightens and tenderizes the meat significantly., Fry chicken in batches to prevent cooling the oil and ensure crispiness., Make the street corn salad a day ahead to let flavors blend and to simplify assembly., Leftover chicken tenders and street corn salad can be refrigerated separately for up to 3 days; reheat chicken in the oven to restore crispiness., Fried chicken tenders freeze well for up to 3 months; however, street corn salad and ranch sauce are best fresh and do not freeze well., Corn tortillas can be used instead of flour tortillas for a different taco style., You can grill the marinated chicken tenders instead of frying for a lighter version., Add extra jalapeños or hot sauce to the ranch for more spice., Vegetarian alternatives include crispy tofu cubes or grilled portobello mushrooms.

  • Author: Laura
  • Prep Time: 2 hours (including marinating time)
  • Cook Time: 20 minutes (frying and assembly)
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 taco
  • Calories: Approx. 450 calories per taco (estimate)
  • Fat: Approximately 20g fat per serving
  • Carbohydrates: Approximately 40g carbohydrates per serving
  • Protein: Approximately 25g protein per serving