Corn Chicken Wraps (Printable Version)
# What You’ll Need:
→ Chicken Ingredients
01 -
1.5 pounds chicken tenders
02 -
1 cup pickle brine
03 -
1.5 cups buttermilk, split use
04 -
1.5 cups plain flour
05 -
1/4 cup cornstarch
06 -
1 tbsp garlic powder
07 -
1 tbsp smoked paprika
08 -
2 tsp kosher salt
09 -
2 tsp ground onion
10 -
2 tsp freshly ground pepper
11 -
1 tsp cayenne pepper
12 -
2 tbsp hot sauce
13 -
Peanut or vegetable oil for frying
→ Street Corn Salad Ingredients
14 -
5–6 grilled corn cobs, shucked
15 -
1/3 cup mayo
16 -
1 clove garlic, finely chopped
17 -
Juice and zest of 1 lime
18 -
1/3 cup scallions, thinly sliced
19 -
1/3 cup crumbled Cotija
20 -
2 tbsp minced cilantro
21 -
1 jalapeno, finely chopped
22 -
1/2 tsp to 1 tsp chili powder
23 -
1/4 tsp fine sea salt
→ Jalapeno Ranch Ingredients
24 -
3/4 cup mayo
25 -
3/4 cup sour cream
26 -
1 tbsp dried ranch mix
27 -
1/2 tsp granulated garlic
28 -
1/2 tsp salt
29 -
1/4 cup sliced pickled jalapenos
30 -
2 tbsp brine from pickled jalapenos
31 -
1 tbsp lime juice
32 -
1 tbsp chopped cilantro, stems removed
33 -
1/4 cup buttermilk (or regular milk if needed)
→ Taco Assembly
34 -
Flour wraps
35 -
1 bacon strip per taco, fried crispy and chopped
36 -
Neutral oil for frying tortillas
37 -
Lime slices for serving
# Steps to Follow:
01 -
Stir together your pickle juice and half the buttermilk in a bowl. Add the chicken pieces, make sure they're all coated, and refrigerate for at least a couple of hours or better yet, keep them overnight.
02 -
In a big mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne. Separately, blend the rest of the buttermilk with hot sauce in another bowl.
03 -
Take the marinated pieces and pat them dry. Cover each thoroughly in the dry flour mix, dip into the buttermilk-hot sauce bowl, and repeat the flour coating. Leave the chicken aside until it looks tacky.
04 -
Heat oil to 350°F in a deep fryer or heavy skillet. Add your piece of chicken and cook in small batches, flipping occasionally, until golden crispy and internal temp hits 165°F. Lay them on paper towels to drain.
05 -
Put your corn cobs on a grill and turn them frequently until beautifully charred all over. Cut the kernels off the cobs.
06 -
In a big serving bowl, toss together grilled corn, mayo, chopped garlic, scallions, Cotija, lime juice, zest, cilantro, jalapenos, chili powder, and salt. Give it a good mix, then chill until ready.
07 -
Pulse cilantro, pickled jalapenos, and jalapeno brine in a food processor. In another dish, stir together mayo, sour cream, ranch herb seasoning, garlic powder, and salt. Combine the cilantro purée, lime, and a bit of buttermilk until it's pourable. Store cold in a covered container.
08 -
Using neutral oil, heat a skillet on medium-low. Fry each tortilla on both sides till lightly golden—soft, not crispy! Set aside on paper towels.
09 -
Place a chicken finger on a tortilla, top with a spoonful of street corn salad, drizzle on the ranch sauce, and sprinkle crispy bacon bits on top. Pass with lime wedges and eat immediately.
# Additional Notes:
01 -
More time in marinade = more flavor and tenderness.
02 -
Prep everything beforehand so assembling is quick and easy.
03 -
Tone down spice by using fewer jalapenos in the ranch or salad mix.