Step 1: Marinate the Chicken

• In a large bowl, combine chicken tenders, pickle juice, and buttermilk.
• Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Step 2: Prepare the Coating

• In a shallow bowl, mix flour, cornstarch, and all spices (paprika, garlic powder, onion powder, salt, pepper, cayenne).
• In a separate bowl, whisk together buttermilk and hot sauce.

Step 3: Dredge the Chicken

• Remove chicken from marinade. Dip each piece first into the flour mix, then the buttermilk, then back into the flour mix.
• Press coating onto the chicken for maximum crunch.
• Let coated chicken rest on a tray for 10 minutes to help the coating stick.

Step 4: Fry the Chicken

• Heat oil in a heavy skillet (cast iron preferred) to 350°F (175°C).
• Fry chicken in batches for about 4–6 minutes per side, or until golden brown and cooked through.
• Drain on a wire rack or paper towels.

Step 5: Make the Street Corn Salad

• Grill the corn until slightly charred, then cut kernels off the cob.
• In a bowl, mix corn with mayo, lime juice and zest, garlic, scallions, cheese, cilantro, jalapeño, chili powder, and salt.
• Stir well and refrigerate until ready to use.

Step 6: Blend the Jalapeño-Lime Ranch

• Combine mayo, sour cream, jalapeño, lime juice, garlic, and herbs in a blender or food processor.
• Blend until smooth. Season with salt and pepper to taste.
• Chill for 10–15 minutes for the flavors to develop.

Step 7: Optional: Add Smoky Beef

• If desired, brown diced beef or seasoned ground beef in a pan with taco spices and a touch of lime juice.
• Use this in combination with the chicken for an even richer taco experience.

Step 8: Assemble the Tacos

• Warm tortillas in a skillet or directly over a flame.
• Add a few pieces of fried chicken to each tortilla.
• Spoon over a generous amount of street corn salad.
• Drizzle with jalapeño-lime ranch.
• Top with optional diced tomato, avocado, or fresh cilantro.
• Serve with lime wedges.