Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let it marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.

Put the flour mixture in a medium-sized bowl: flour, cornstarch and seasonings. In a separate medium bowl, add buttermilk and hot sauce into stir until combined.

Heat oil in a cast iron skillet or deep fryer. Preheat to 350°F.

Pat chicken dry from marinade. Place in the flour mixture, then dunk into the buttermilk/hot sauce. Then back into flour mixture, making sure the chicken is well coated.

Carefully add chicken strips to the fry oil a few at a time. Fry until golden brown or until internal temp reaches 165 degrees, turning every few minutes.

Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use.

In a food processor, puree cilantro leaves with the pickled jalapenos and their juice. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.

Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency.

Add a few tablespoons of neutral oil to a skillet over medium low heat. Add tortillas 1-2 at a time and cook on each side for 1-2 minutes or until they are golden brown but still pliable.

Assemble the taco by adding one chicken tender, a scoop of the elote salad, and a drizzle of the sauce. Serve with lime wedges.