Fried Chicken Street Corn Tacos (Print Version)

# Ingredients:

01 - 1½ pounds chicken tenders.
02 - 1 cup pickle juice.
03 - 2 cups buttermilk.
04 - 1½ cups flour.
05 - ¼ cup cornstarch.
06 - Mixed seasonings for chicken.
07 - 2 spoons hot sauce.
08 - 5-6 ears corn.
09 - ⅓ cup mayo for corn.
10 - ⅓ cup cotija cheese.
11 - Herbs for corn.
12 - ¾ cup mayo for ranch.
13 - ¾ cup sour cream.
14 - ½ cup pickled jalapeños.
15 - Flour tortillas.
16 - Bacon strips.

# Instructions:

01 - Soak chicken in pickle juice and buttermilk for 2-8 hours.
02 - Mix flour, cornstarch and seasonings. Add some buttermilk to make crumbs.
03 - Double coat chicken in flour mix and buttermilk. Fry at 350°F until golden.
04 - Grill corn and cut off cob. Mix with mayo, cheese, herbs and seasonings.
05 - Blend jalapeños with cilantro. Mix into mayo and sour cream with seasonings.
06 - Warm tortillas, fill with chicken, corn, ranch and bacon.

# Notes:

01 - Can prep parts ahead.
02 - Keep oil at right temperature.
03 - Ranch lasts 5 days in fridge.

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