To prepare the chicken, mix pickle juice and buttermilk in a medium bowl. Add chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours, ideally overnight.

For the coating, combine flour, cornstarch, and seasonings in a bowl. In another bowl, mix buttermilk and hot sauce. Add a few tablespoons of buttermilk mixture into the flour mixture to create clumps.

Heat oil in a cast iron skillet or deep fryer to 350°F. Pat chicken dry, coat in flour mixture, then dip in buttermilk mixture, and return to flour mixture. Let the coated chicken rest for a few minutes.

Fry the chicken in batches, avoiding overcrowding. Cook until golden brown and internal temperature reaches 165°F, turning occasionally.

For the street corn salad, grill the corn, slice off the cob, and mix with other ingredients in a bowl. Refrigerate until ready to use.

To make the jalapeno lime ranch, blend cilantro with pickled jalapenos and juice until mostly smooth. Combine with mayonnaise, ranch seasoning, garlic powder, and salt. Stir in lime juice and buttermilk until desired consistency is achieved. Refrigerate until serving.

For assembling the tacos, heat tortillas in a skillet with a bit of oil until golden brown. Place on paper towels to drain excess oil.

Assemble tacos by adding a chicken tender, a scoop of street corn salad, and a drizzle of jalapeno lime ranch. Serve with lime wedges.

Enjoy your delicious and flavorful tacos!