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Jessica Kelly
Prep
2h
Cook
20m
Total
2h 20m
Ingredients
Method
Turn cooking mode on
Step 1
Place the chicken tenders in a bowl with the pickle juice and ½ cup buttermilk. Cover and refrigerate for at least 2 hours or overnight.
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For
8
M
I
For the Chicken
1 1/2
lb
Chicken tenders
1
cup
Pickle juice
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Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Make it less spicy: Remove the seeds and membranes from the jalapeño before blending. Start with one pepper and add more to taste.
Use what you have: Cotija is delicious here, but shredded cheddar, Monterey Jack, or another cheese you already have works just as well.
Fresh-milled flour: You can also experiment with using fresh-milled flour in the chicken coating. Because different grains absorb liquid differently, add or adjust as needed until you have a coating that clings nicely to the chicken.
Don't skip the ranch: The cool, tangy jalapeño ranch against the hot crispy chicken is what really makes these tacos.
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Made it?
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Jessica Kelly
Prep
2h
Cook
20m
Total
2h 20m
Ingredients
Method
Turn cooking mode on
Step 1
Place the chicken tenders in a bowl with the pickle juice and ½ cup buttermilk. Cover and refrigerate for at least 2 hours or overnight.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the Chicken
1 1/2
lb
Chicken tenders
1
cup
Pickle juice
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make it less spicy: Remove the seeds and membranes from the jalapeño before blending. Start with one pepper and add more to taste.
Use what you have: Cotija is delicious here, but shredded cheddar, Monterey Jack, or another cheese you already have works just as well.
Fresh-milled flour: You can also experiment with using fresh-milled flour in the chicken coating. Because different grains absorb liquid differently, add or adjust as needed until you have a coating that clings nicely to the chicken.
Don't skip the ranch: The cool, tangy jalapeño ranch against the hot crispy chicken is what really makes these tacos.
Only visible to you
Made it?
Cancel
