Ingredients:

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • 2 cups neutral oil for frying
  • 3 cups corn kernels
  • 2 tbsp salted butter
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp buttermilk
  • 2 pickled jalapeños
  • 1 tbsp pickled jalapeño brine
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 tbsp fresh cilantro
  • 1/4 tsp salt
  • 8 small corn or flour tortillas
  • 1/4 cup crispy bacon bits
  • 1 lime, cut into wedges

Instructions:

  1. Whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl to create the dredge.
  2. Dip each chicken tender into the buttermilk, then press firmly into the flour mixture until fully coated.
  3. Heat neutral oil to 350°F (175°C) in a deep pot. Fry tenders in batches for 3–5 minutes per side until mahogany-colored and crispy. Drain on a wire rack.
  4. Melt butter in a cast iron skillet over high heat. Add corn kernels and leave undisturbed for 2–3 minutes to achieve a deep char.
  5. Remove corn from heat and stir in mayonnaise, cotija cheese, chopped cilantro, lime juice, and chili powder until creamy.
  6. Combine mayonnaise, sour cream, buttermilk, pickled jalapeños, jalapeño brine, lime juice, minced garlic, and cilantro in a blender. Blend on high until smooth and vibrant green.
  7. Briefly char tortillas over an open flame or in a dry pan until warm.
  8. Assemble by spooning a portion of street corn salad onto each tortilla, topping with one fried chicken tender, and drizzling with jalapeno lime ranch. Garnish with bacon bits and lime wedges.