Chicken Tacos with Bacon (Print View)

Crispy chicken tenders, bacon, and charred corn wrapped in golden tortillas with a tangy jalapeño ranch drizzle.

# What You'll Need:

→ Chicken Soak

01 - 1/2 cup tangy buttermilk
02 - 1 cup brine from pickles
03 - 1.5 pounds chicken strips

→ Coating Blend

04 - 1 teaspoon cayenne pepper
05 - 2 teaspoons ground pepper
06 - 2 teaspoons fine salt
07 - 1 tablespoon smoked paprika
08 - 1 tablespoon garlic powder
09 - 1/4 cup cornstarch
10 - 2 teaspoons onion powder
11 - 1.5 cups plain flour

→ Wet Coating

12 - 2 tablespoons spicy sauce
13 - 1.5 cups smooth buttermilk

→ Corn Salad

14 - 5-6 cobs of grilled corn
15 - 1/4 cup chopped cilantro
16 - 1/3 cup grated cotija cheese
17 - 1 garlic clove, finely chopped
18 - 1/3 cup mayo
19 - 1/4 teaspoon fine salt
20 - 1 lime, zest and juice
21 - 1 jalapeño pepper, diced small
22 - 1/2-1 teaspoon chili powder
23 - 1/3 cup finely sliced green onions

→ Spicy Lime Sauce

24 - 2 tablespoons juice from pickled jalapeños
25 - 1/4 cup creamy buttermilk
26 - 1 tablespoon fresh lime juice
27 - 1 tablespoon ranch seasoning
28 - 1/2 cup pickled jalapeño peppers
29 - 3/4 cup mayo
30 - 3/4 cup sour cream
31 - 3/4 cup fresh cilantro, stems tossed
32 - 1/2 teaspoon garlic powder
33 - 1/2 teaspoon fine salt

→ Building the Tacos

34 - Soft flour tortillas
35 - 1 slice of crispy bacon, crumbled, per taco
36 - Vegetable or peanut oil (for frying chicken)
37 - Serve with lime pieces

# Directions:

01 - Put the chicken pieces in a bowl with pickle brine and buttermilk. Cover tightly and let it sit in the fridge for 2 hours or overnight.
02 - Get one bowl and mix together flour, onion powder, paprika, garlic powder, black pepper, cornstarch, salt, and cayenne. In another bowl, whisk together buttermilk and hot sauce.
03 - Drain the marinade and pat the chicken pieces till they're barely wet. Coat each piece in flour, then dunk into the buttermilk, and coat again in the flour. Put aside and wait for the coating to set a bit.
04 - Heat oil in a fryer or heavy skillet to 350°F. Fry the chicken strips in small groups until they're golden and reach 165°F inside. Flip them a few times while frying.
05 - Place the corn on the grill or stovetop, turning them while charring. Let them cool a bit, then slice off the kernels.
06 - Combine the grilled corn with mayo, lime juice and zest, minced garlic, chopped cilantro, grated cotija, green onion slices, chili powder, diced jalapeño, and a pinch of salt. Chill until needed.
07 - Add cilantro, jalapeños, and pickling liquid to your food processor. Blend until mostly smooth but a little textured.
08 - Whisk mayo, sour cream, ranch mix, garlic and salt in a bowl. Stir in the jalapeño mix along with lime juice. Add buttermilk while stirring until it’s the thickness you like.
09 - Spread a bit of oil into a pan and heat up the tortillas on each side until a little browned but still soft. Drain on paper towels as needed.
10 - Take a tortilla, lay on a chicken strip, add a couple of spoonfuls of corn salad, and pour on ranch. Sprinkle with crunchy bacon bits and serve with a squeeze of lime.

# Notes:

01 - You can keep the lime ranch dressing in the fridge for up to 5 days sealed well.
02 - Make it spicier by tossing in a few extra jalapeños when blending.
03 - If you're out of buttermilk, use plain milk as a substitute—it works too!

Go Back