Some of the best meals are born from memories. I grew up in a household where crispy fried chicken was a weekend staple. My grandmother had a way of making it golden, crunchy, and impossibly tender. No matter how many times I watched her cook, it always felt like magic.

Years later, my love for fried chicken never faded, but my cooking style evolved. Inspired by my travels through the Southwest, where street tacos and grilled Mexican-style corn reign supreme, I decided to merge my two favorites into one dish. That’s how these Crispy Buttermilk Chicken Tenders with Grilled Street Corn Tacos were born—a perfect marriage of Southern comfort and bold, smoky flavors.

This dish isn’t just about satisfying a craving. It’s about bringing people together, just like my grandmother’s chicken always did. Whether it’s a casual gathering, a game night, or a family dinner, these tacos will have everyone reaching for seconds.

Why These Tacos Stand Out

1. The Ultimate Buttermilk Marinade

One of the secrets to ultra-tender, flavorful chicken is a buttermilk and pickle juice marinade. The acidity breaks down the protein, making each bite juicy and full of tangy goodness.

2. Double-Coated Crunch

A blend of flour and cornstarch gives these chicken tenders an extra crispy coating. The double-dip method ensures the perfect crunch with every bite.

3. Smoky, Sweet, and Creamy Grilled Corn

Grilled street corn, coated in a tangy mayo-lime sauce and topped with cotija cheese, adds an explosion of texture and flavor. The slight char from the grill enhances its natural sweetness.

4. Spicy Jalapeño Ranch for the Perfect Kick

The cool creaminess of ranch meets the heat of pickled jalapeños in this irresistible sauce. It’s the perfect balance to the crispy chicken and smoky corn.

5. The Power of Bacon

Because everything is better with bacon, right? The salty, crispy bacon strips elevate the tacos, adding depth and richness to every bite.

For the Buttermilk Fried Chicken:

• 1.5 pounds chicken tenders
• 1 cup pickle juice
• 2 cups buttermilk, divided
• 1.5 cups all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons hot sauce

For the Grilled Street Corn:

• 5-6 ears corn, grilled
• ⅓ cup mayo
• ⅓ cup cotija cheese, crumbled
• 1 tablespoon chopped cilantro
• 2 scallions, finely sliced
• 1 tablespoon lime juice
• ½ teaspoon garlic powder

For the Spicy Jalapeño Ranch:

• ¾ cup mayo
• ¾ cup sour cream
• ½ cup pickled jalapeños

For Assembly:

• Flour tortillas
• Bacon strips, cooked

Step-by-Step Directions for a Perfect Bite

Marinate the Chicken for Maximum Flavor

1. In a large bowl, combine pickle juice and 1 cup of buttermilk. Add chicken tenders and let them marinate in the fridge for at least 1 hour (or overnight for extra tenderness).

Prepare the Crispy Coating

2. In a separate bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne.
3. In another bowl, whisk together the remaining 1 cup of buttermilk with hot sauce.

Coat and Fry the Chicken

4. Remove chicken from marinade and pat dry.
5. Dip each tender into the seasoned flour, then into the buttermilk-hot sauce mixture, then back into the flour for a double coating.
6. Heat oil in a deep skillet to 350°F (175°C). Fry the chicken tenders in batches for 6-8 minutes, or until golden brown and cooked through. Drain on a wire rack.

Grill the Street Corn

7. Grill corn over medium heat until charred and tender, turning occasionally.
8. Once cooked, brush each ear with mayo, then sprinkle with cotija cheese, cilantro, scallions, lime juice, and garlic powder.

Blend the Spicy Jalapeño Ranch

9. In a blender, combine mayo, sour cream, and pickled jalapeños. Blend until smooth and creamy.

Assemble the Tacos

10. Warm the flour tortillas, then layer with crispy chicken tenders, crumbled bacon, grilled street corn, and a drizzle of jalapeño ranch.

Nutritional Breakdown (Per Serving, Approx.)

• Calories: 580
• Protein: 32g
• Carbohydrates: 48g
• Fats: 30g
• Sugars: 5g
• Fiber: 3g

Enjoy these Crispy Buttermilk Chicken Tenders with Grilled Street Corn Tacos—a perfect blend of crunch, spice, and creamy goodness in every bite!

Expert Tips for the Best Chicken Tenders and Tacos

Even the simplest dishes have little secrets that take them from good to great. Here’s how to make sure these tacos turn out perfect every time.

1. Marinate the Chicken for Maximum Flavor

Don’t rush the marination process. Letting the chicken sit in buttermilk and pickle juice for at least an hour (or overnight) ensures the juiciest, most flavorful tenders.

2. Don’t Skip the Cornstarch

Cornstarch is the key to a super crispy crust. It absorbs moisture, helping create that satisfying crunch when fried.

3. Maintain the Right Oil Temperature

If your oil isn’t hot enough, the chicken will absorb too much and turn greasy. If it’s too hot, the outside will burn before the inside is fully cooked. Keep it at 350°F (175°C) for the perfect fry.

4. Use Fresh Corn for Maximum Sweetness

Fresh corn on the cob delivers the best flavor, especially when grilled. If fresh isn’t available, frozen corn on the cob works as a backup—just make sure to pat it dry before grilling.

5. Blend the Jalapeño Ranch Until Smooth

For the creamiest consistency, blend the pickled jalapeños, mayo, and sour cream until fully emulsified. If you want extra heat, throw in an extra spoonful of jalapeños.

6. Warm the Tortillas Properly

To prevent dry or stiff tortillas, warm them in a dry skillet for 30 seconds per side or wrap them in foil and heat in the oven.

Serving Suggestions: What Pairs Well with These Tacos?

These tacos are already loaded with bold flavors, but a few sides and drinks can make the meal even more memorable.

• Side Dishes: Serve with Mexican rice, black beans, or a fresh avocado salad.
• Dipping Sauces: Offer extra jalapeño ranch or a smoky chipotle mayo for added kick.
• Refreshing Drinks: A cold lime margarita, an icy horchata, or a classic Mexican soda (Jarritos) makes a great pairing.

FAQs About Crispy Chicken Tenders & Street Corn Tacos

1. Can I bake or air-fry the chicken instead of frying?

Yes! To bake, place the breaded chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. To air-fry, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

2. Can I use store-bought ranch instead of making jalapeño ranch?

Absolutely. But blending in pickled jalapeños adds a unique kick that elevates the flavor. If you’re short on time, mix diced pickled jalapeños into your favorite ranch dressing.

3. What’s a good substitute for cotija cheese?

Feta cheese is the closest alternative if cotija isn’t available. Parmesan can also work in a pinch.

4. Can I use boneless chicken thighs instead of tenders?

Yes! Thighs offer even more juiciness and flavor. Just cut them into strips and follow the same marinating and frying process.

5. How do I store and reheat leftovers?

Store leftover chicken tenders in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness. The grilled corn can also be refrigerated and reheated in a skillet.

6. Can I make any components ahead of time?

Yes! You can:

• Marinate the chicken overnight for even better flavor.
• Prepare the jalapeño ranch up to 3 days in advance and store in the fridge.
• Grill the corn ahead of time and reheat before assembling the tacos.

Final Thoughts: A Meal That Brings People Together

These Crispy Buttermilk Chicken Tenders with Grilled Street Corn Tacos aren’t just about great flavors—they’re about the experience. From the moment the chicken hits the oil to the first bite of a loaded taco, this dish delivers comfort, crunch, and bold taste in every bite.

Whether you’re hosting a taco night, craving a creative new twist on fried chicken, or simply looking for a fun and flavorful meal, this recipe is guaranteed to impress. There’s something undeniably satisfying about biting into a warm tortilla, filled with crispy chicken, smoky grilled corn, crunchy bacon, and a drizzle of spicy ranch.

So gather your friends, fire up the stove, and get ready to enjoy a meal that blends the best of Southern comfort and Mexican street food—all wrapped in a warm tortilla.