For the Chicken Tender Marinade:

• 1.5 lbs. chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk

For the Chicken Coating:

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne powder
• 2 tbsp hot sauce
• 1.5 cups buttermilk
• Peanut or vegetable oil (for frying)

For the Street Corn Salad:

• 5–6 ears of corn, husked and grilled
• 1/3 cup mayo
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cotija cheese
• 1/4 cup cilantro, minced
• 1 jalapeño, diced
• 1/2–1 tsp chili powder
• 1/4 tsp salt

For the Jalapeño Lime Ranch:

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tbsp dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup pickled jalapeños
• 2 tbsp pickled jalapeño juice
• 3/4 cup cilantro, large stems removed
• 1 tbsp lime juice
• 1/4 cup buttermilk

Additional Ingredients:

• Flour tortillas
• Bacon (1 strip per taco, cooked and diced)