Print

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy fried chicken tenders, smoky street corn salad, and a tangy jalapeño lime ranch sauce. This flavorful fusion is perfect for any taco night, offering crispy, creamy, and spicy elements all in one delicious bite.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 8 tacos
  • Category: Main Course
  • Method: Frying, Grilling
  • Cuisine: Mexican

Ingredients

For the Chicken & Marinade:

1.5 lbs chicken tenders

1 cup pickle juice

½ cup buttermilk

For the Chicken Coating:

1.5 cups all-purpose flour

¼ cup cornstarch

1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons black pepper

1 teaspoon cayenne powder

2 tablespoons hot sauce

1.5 cups buttermilk

Peanut oil or vegetable oil (for frying)

For the Street Corn Salad:

5–6 ears of corn, husked and grilled

⅓ cup mayo

1 garlic clove, minced

1 lime, juiced and zested

⅓ cup sliced scallions

⅓ cup grated cotija cheese

¼ cup cilantro, minced

1 jalapeño, diced

½–1 teaspoon chili powder

¼ teaspoon salt

For the Jalapeño Lime Ranch:

¾ cup mayo

¾ cup sour cream

1 tablespoon dry ranch seasoning

½ teaspoon garlic powder

½ teaspoon salt

½ cup pickled jalapeños (adjust to taste)

2 tablespoons juice from pickled jalapeños

¾ cup cilantro (large stems removed)

1 tablespoon lime juice

¼ cup buttermilk (or milk as a substitute)

For Assembly:

6 flour tortillas

1 strip bacon, cooked crispy and diced (1 strip per taco)

Neutral oil (for pan-frying tortillas)

Lime wedges, for serving

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the pickle juice and buttermilk. Submerge the chicken tenders and cover with plastic wrap. Marinate in the fridge for at least 2 hours or overnight for maximum flavor.
  2. Prepare the Chicken Coating: In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
  3. Double-Coat the Chicken: Remove the chicken from the marinade and pat dry. Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture. Set aside to let the coating get slightly pasty.
  4. Fry the Chicken: Heat oil in a cast-iron skillet or deep fryer to 350°F. Fry the chicken in batches until golden brown, about 4-5 minutes per side or until the internal temperature reaches 165°F. Drain on paper towels.
  5. Make the Street Corn Salad: Grill the corn in a skillet or on a grill until charred. Carefully cut the kernels off the cob. In a large bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeño, chili powder, and salt. Refrigerate until ready to use.
  6. Make the Jalapeño Lime Ranch: In a blender or food processor, puree cilantro, pickled jalapeños, and their juice until smooth. In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt. Stir the cilantro-jalapeño puree into the mayo mixture. Add lime juice and buttermilk a little at a time until you reach the desired consistency. Refrigerate until chilled.
  7. Assemble the Tacos: Heat a few tablespoons of oil in a skillet over medium-low heat. Fry tortillas for 1-2 minutes on each side until golden but still pliable. Drain on paper towels. Place one fried chicken tender in each tortilla, add a scoop of street corn salad, and drizzle with jalapeño lime ranch. Top with crispy bacon pieces. Garnish with lime wedges and serve.
  8. Serve and Enjoy: Serve your tacos immediately while they’re still warm and enjoy the deliciousness of these flavor-packed fried chicken street corn tacos!

Notes

  • Grilled Chicken Option: For a lighter version, grill the chicken instead of frying it. Marinate and cook the chicken on a grill until charred and cooked through.
  • Spicy Ranch: Adjust the spice level of the jalapeño lime ranch by adding more or fewer pickled jalapeños, depending on your heat preference.
  • Vegetarian: Swap the fried chicken for crispy tofu or portobello mushrooms to make a vegetarian version of this taco.
  • Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The street corn salad and ranch can also be stored separately in the fridge for up to 2 days.
  • Reheating: To reheat the chicken, place it in a preheated oven at 350°F for 10 minutes until warmed through. Fresh tortillas should be pan-fried just before serving to retain their crispness.

Nutrition

Find it online: https://cheftinaskitchen.com/fried-chicken-street-corn-tacos-with-jalapeno-lime-ranch/