Marinate Chicken:

• In a medium bowl, combine the pickle juice and buttermilk.
• Add the chicken tenders to the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

2. Prepare Chicken Coating:

• In a medium bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper.
• In a separate medium bowl, whisk together the 1 1/2 cups of buttermilk and hot sauce.
• Add a few tablespoons of the buttermilk mixture to the flour mixture and stir with a fork to create small, shaggy crumbs. This will help create a crispier coating.

3. Fry Chicken:

• Heat about 1-2 inches of peanut or vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) or a deep fryer to 350°F (175°C). Use a thermometer to monitor the oil temperature.
• Remove the chicken tenders from the marinade, allowing any excess liquid to drip off. Discard the marinade.
• Working in batches, dredge a few chicken tenders in the flour mixture, then dip them in the buttermilk/hot sauce mixture, and then dredge them again in the flour mixture, pressing gently to ensure the coating adheres. Shake off any excess flour.
• Carefully add the coated chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
• Remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

4. Make Street Corn Salad:

• Grill the corn on the cob (in a skillet, on an outdoor grill, or under the broiler) until the kernels are slightly charred.
• Carefully cut the kernels off the cob.
• In a medium bowl, combine the corn kernels, mayonnaise, minced garlic, lime juice, lime zest, sliced scallions, grated Cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well to combine.
• Refrigerate the street corn salad until ready to use. (Making it a day ahead allows the flavors to meld.)

5. Make Jalapeño Lime Ranch:

• In a food processor or blender, combine the cilantro leaves, pickled jalapeños, and jalapeño juice. Puree until mostly smooth, scraping down the sides of the bowl as needed.
• In a medium bowl, combine the mayonnaise, sour cream, dry ranch seasoning mix, garlic powder, and salt. Mix well.
• Add the pureed cilantro-jalapeño mixture to the mayonnaise mixture. Stir to combine.
• Stir in the lime juice.
• Gradually add the buttermilk, a little at a time, until the ranch reaches your desired consistency.
• Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

6. Pan-Fry Tortillas (Optional):

• Heat a few tablespoons of vegetable oil in a skillet over medium-low heat.
• Add tortillas one or two at a time and cook on each side for 1-2 minutes, or until they are golden brown and slightly crispy but still pliable.
• Place the pan-fried tortillas on a few layers of paper towels to absorb excess oil.

7. Assemble Tacos:

• Place a warmed tortilla on a plate.
• Add one cooked chicken tender (or cut into pieces).
• Top with a generous scoop of the street corn salad.
• Drizzle with the jalapeño lime ranch.
• Add crumbled bacon
• Serve immediately.