Fried Chicken Tenders Tacos

Bring a pan of lightly salted water to a boil over medium-high heat.

Using a serrated knife, cut the corn kernels from the ears and add to the boiling water. Cook for 5 minutes, or until the corn is tender, then drain well.

Heat 2-inches of oil in a deep cast iron or other heavy skillet over medium-high heat.

Combine the diced tomatoes, diced onion, diced jalapeno, minced garlic, lime juice, cilantro, cooked corn, and salt (as needed). Mix gently.

Season the chicken tenders with salt and pepper.

Set out three shallow bowls for a breading station. Divide the flour between the first and third bowls. In the middle bowl, whisk together the eggs and milk until uniform in color.

Working in small batches, first dredge the chicken tenders in flour, shaking off any excess. Next, dredge them in the egg mixture, letting excess drip off. Last, dredge them again in the flour.

Place the breaded chicken tenders in the hot oil and cook for 5-6 minutes, turning as needed, until browned and cooked through. Remove the chicken from the oil with tongs or a slotted spoon and let drain on paper toweling. Repeat with remaining chicken tenders.

While the chicken is cooking, heat a small skillet over medium heat. Add the tortillas and cook just until heated. Set aside under paper toweling to keep them warm.

To assemble the fried chicken tacos, top each tortilla with a chicken tender, sprinkle with the cheese and shredded cabbage, then spoon the corn salsa over all. Roll or fold the tortilla up around the chicken filling and eat.