1-Marinate the 1.5 lbs chicken tenders in a mixture of 1 cup pickle juice and 1/2 cup buttermilk in the refrigerator for at least 2 hours or preferably overnight to enhance tenderness and flavor.

2-Prepare the flour mixture by combining 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons salt, 2 teaspoons onion powder, 2 teaspoons black pepper, and 1 teaspoon cayenne powder. In a separate bowl, mix 2 tablespoons hot sauce into 1.5 cups buttermilk for the wet coating.

3-Pat the chicken dry, coat it in the flour mixture, dip it into the buttermilk and hot sauce mixture, and coat again in the flour mixture. Let the coated chicken rest until it becomes somewhat pasty for better adhesion.

4-Heat peanut oil or vegetable oil to 350 degrees Fahrenheit and fry the chicken pieces in batches until golden brown and cooked through to an internal temperature of 165 degrees, turning occasionally for even cooking.

5-Pan-fry the 8 flour tortillas in neutral oil over medium-low heat until golden brown and pliable, then drain excess oil on paper towels to keep them from getting soggy.

6-Assemble the tacos by layering one chicken tender, a scoop of 2 cups street corn salad, diced bacon (1 strip per taco), 1 cup cojita cheese, and drizzling with tangy jalapeno lime ranch sauce on each tortilla. Serve with lime wedges for a fresh squeeze of acidity.

7-For a pro tip, if you’re looking to vary your chicken prep, check out our Mexican chicken and rice recipe for ideas on spicing things up.