Equipment Needed
- Two shallow dishes (for dredging)
- Large, heavy-bottomed pot or Dutch oven (for frying)
- Tongs and a wire rack set over a baking sheet
- Mixing bowls
- Whisk
- Cast iron skillet or grill pan
- Sharp knife and cutting board
- Small bowl for lime crema (optional, but nice)
Step-by-Step Instructions
First, we’ll brine the chicken. Place your tenders in a resealable bag or bowl and pour the pickle juice over them, making sure they’re fully submerged. Let this sit on your counter for just 30 minutes—any longer and the vinegar can start to toughen the meat, a lesson I learned after an overly tangy, chewy batch. While that’s happening, whisk together your buttermilk, flour, and spices in one dish, and place just the flour mixed with the paprika, garlic powder, cayenne, salt, and pepper in another. This double-dredge is the key to a craggy, crispy crust that actually sticks to the chicken.
Once your chicken is brined, pat it completely dry with paper towels. This step is critical; wet chicken will cause the breading to slide right off. Dip each tender first into the seasoned flour, then into the buttermilk mixture, and then back into the seasoned flour, pressing gently to adhere lots of delicious clumps. Let them rest on a wire rack for about 10 minutes while you heat your oil. I use a heavy Dutch oven filled with about 2 inches of oil, heating it to 350°F. A thermometer is your best friend here—guessing leads to greasy chicken.
While the oil heats, make your street corn salad. If you have a grill, char the corn there for the best flavor. I usually use my cast iron skillet over high heat to get a good char, which takes about 8-10 minutes, stirring occasionally. Let it cool slightly, then cut the kernels off the cob into a large bowl. To the warm corn, add the mayonnaise, sour cream, cotija, jalapeño, cilantro, lime juice, and chili powder. Stir to combine. The warmth of the corn slightly melts the cheese and creams together the sauce. Taste and season with salt—this is where it all comes alive.
Now, fry your chicken in batches to avoid crowding the pot, which I’ve learned drops the oil temp and makes everything soggy. Fry for 3-4 minutes per side until deeply golden brown and cooked through. Let them drain on the wire rack, not on paper towels, to keep the bottom crisp. While the last batch fries, quickly warm your tortillas in a dry skillet. To assemble, slice your chicken tenders into bite-sized strips, pile them on a tortilla, top with a generous spoonful of the street corn salad, and finish with an extra squeeze of lime.(See the next page below to continue…)