Crispy fried chicken tenders topped with zesty street corn salad and creamy jalapeno lime ranch, all wrapped in a soft tortilla and garnished with crispy bacon.
Ingredients
01 1 strip bacon per taco, cooked crisp and diced.
02 Flour tortillas.
03 1.5 lbs chicken tenders.
04 1 cup pickle juice.
05 1/2 cup buttermilk.
06 1.5 cups all-purpose flour.
07 1/4 cup cornstarch.
08 1 tablespoon garlic powder.
09 1 tablespoon paprika.
10 2 tsp salt.
11 2 tsp onion powder.
12 2 tsp black pepper.
13 1 tsp cayenne powder.
14 2 tablespoons hot sauce.
15 1.5 cups buttermilk.
16 Peanut oil or vegetable oil for frying chicken and for pan-frying shells.
17 5-6 ears corn, husked and grilled.
18 1/3 cup mayo.
19 1 garlic clove, minced.
20 1 lime, juiced and zested.
21 1/3 cup sliced scallions.
22 1/3 cup grated cojita cheese.
23 1/4 cup cilantro, minced.
24 1 jalapeno, diced.
25 1/2-1 tsp chili powder.
26 1/4 tsp salt.
27 3/4 cup mayo.
28 3/4 cup sour cream.
29 1 tablespoon dry ranch seasoning.
30 1/2 tsp garlic powder.
31 1/2 tsp salt.
32 1/2 cup pickled jalapenos (adjust for spice level).
33 2 tablespoons juice from pickled jalapenos.
34 3/4 cup cilantro, large stems removed.
35 1 tablespoon lime juice.
36 1/4 cup buttermilk (milk can be used as a substitute).
Instructions
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