Elote Tacos Chicken Corn (Print Version)

# Ingredients:

01 - 1 cup of pickle brine.
02 - 1 ½ pounds of chicken strips.
03 - 2 cups of buttermilk, split in half.
04 - ¼ cup of cornstarch.
05 - 1 ½ cups of plain flour.
06 - 2 tablespoons of your favorite hot sauce.
07 - Seasonings: onion powder, garlic powder, cayenne, smoked paprika, salt, black pepper.
08 - 5 to 6 ears of corn, roasted.
09 - ⅓ cup mayonnaise for the corn mix.
10 - ⅓ cup crumbly cotija cheese.
11 - Herbs and flavor boosters for corn: lime, cilantro, green onions, garlic.
12 - ¾ cup creamy mayo for ranch dressing.
13 - ¾ cup thick sour cream.
14 - ½ cup preserved jalapeños.
15 - Tortillas made from flour.
16 - Crispy strips of bacon.

# Instructions:

01 - Combine pickle brine with half the buttermilk, then soak the chicken for 2 to 8 hours.
02 - Combine the flour with spices and cornstarch. Use the rest of the buttermilk to help create clumps.
03 - Dunk the chicken in both the flour mix and buttermilk twice, then fry in oil heated to 350°F until it's crispy and golden.
04 - After grilling the corn, cut off kernels and mix with mayonnaise, cheese, lime, and fresh herbs.
05 - Blend cilantro and jalapeños, then stir together with sour cream, mayo, and spices.
06 - Warm tortillas by frying, then layer them with chicken, corn mixture, ranch sauce, and bacon.

# Notes:

01 - You can prep parts of this ahead of time.
02 - Check the oil heat often while frying.
03 - Store ranch in the fridge, and it'll last 5 days.

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