Chicken Corn Tacos (Print)

Buttermilk fried chicken in tacos with charred corn and spicy jalapeño-infused ranch. An amazing mix of textures and flavors.

# Ingredients:

01 - 5-6 fresh corn ears.
02 - 1½ cups of all-purpose flour.
03 - 1 cup of pickle brine.
04 - ¼ cup of cornstarch.
05 - ¾ cup sour cream for the sauce.
06 - ¾ cup mayo for the ranch.
07 - 2 cups of fresh buttermilk.
08 - 1½ pounds of chicken fillets.
09 - Flour tortillas for wrapping.
10 - Mixed spices for chicken seasoning.
11 - Two spoonfuls of your favorite hot sauce.
12 - Slices of crispy bacon.
13 - Pickled jalapeños—half a cup.
14 - ⅓ cup of mayo for the corn.
15 - Some fresh herbs to top the corn.
16 - ⅓ cup of cotija crumbles.

# Steps:

01 - Let the chicken sit in a mix of pickle juice and buttermilk for anywhere between 2-8 hours.
02 - Blend your flour, starch, and seasonings together. Add a bit of buttermilk until it forms crumbs.
03 - Dip chicken twice—first in buttermilk, then in the flour mix. Fry them in 350°F oil until they’re beautifully golden.
04 - Grill the whole corn until juicy, slice off kernels, and toss with mayo, cheese, herbs, and spices.
05 - Puree jalapeños with cilantro. Stir that into sour cream and mayo with a seasoning kick.
06 - Heat up the tortillas, then layer them with chicken, crispy bacon, the ranch, and corn salad.

# Notes:

01 - You can prep individual components ahead of time.
02 - Keep frying oil at a steady heat—don’t let it drop or rise too much.
03 - Homemade ranch keeps fresh in the fridge for up to five days.

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