Description
Crispy fried chicken tenders marinated in tangy pickle juice and buttermilk, coated with a flavorful spicy flour mix, fried to golden perfection and served in warm pan-fried flour tortillas topped with a creamy jalapeno ranch sauce, smoky street corn salad, and crispy bacon for a delicious street-style taco experience.
Ingredients
Units
Scale
Chicken Tender Marinade
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1.5 lbs. chicken tenders
Chicken Coating
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
Other Ingredients
- Peanut oil or vegetable oil for frying chicken and pan-frying shells
- 8 flour tortillas
- 1 cup prepared Chuy's creamy jalapeno copycat recipe
- 2 cups prepared street corn salad
- Bacon, cooked crisp and diced (1 strip per taco)
- Lime wedges for serving
Instructions
- Marinate Chicken: In a medium bowl, mix pickle juice and buttermilk. Submerge chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight to enhance flavor.
- Prepare Coatings: Combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in a medium bowl. In a separate bowl, whisk together buttermilk and hot sauce. Add a few tablespoons of this wet mixture into the flour mixture and stir to create sticky crumbs that help the coating adhere to the chicken.
- Coat Chicken: Remove chicken from marinade and pat dry. Dredge each piece first in the flour mixture, then dip into the buttermilk-hot sauce mixture, then back into the flour mixture, ensuring a thorough coating. Shake off excess and let rest until the coating looks tacky, using separate hands for wet and dry to avoid clumping.
- Fry Chicken: Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F. Fry the chicken strips in batches (3-4 pieces at a time) without overcrowding. Cook until golden brown and the internal temperature reaches 165°F, turning every few minutes for even cooking. Remove and drain on paper towels.
- Pan-Fry Tortillas: In a skillet over medium-low heat, add a few tablespoons of neutral oil. Fry 1-2 flour tortillas at a time for 1-2 minutes on each side until golden brown and pliable. Drain on paper towels to remove excess oil.
- Assemble Tacos: Place one fried chicken tender into each tortilla. Top with a scoop of street corn salad, a drizzle of creamy jalapeno ranch sauce, and garnish with diced crispy bacon. Serve with lime wedges on the side for an extra zesty kick.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Do not overcrowd the frying pan to maintain the oil temperature and ensure crispy coating.
- Use separate hands for handling wet and dry ingredients to avoid clumping of the coating.
- Adjust the cayenne powder and hot sauce quantities to control the spiciness level according to your preference.
- If you prefer, corn tortillas can be substituted, but flour tortillas hold the filling better in this recipe.
