Crispy Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch: A Flavor Fiesta

Tacos are a beloved dish for good reason—deliciously versatile, they can be filled with practically anything your heart desires. But what happens when you combine crispy fried chicken, smoky street corn, and a creamy, zesty jalapeño lime ranch? You get a taco that’s both satisfying and unforgettable. The Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch take all the best elements of comfort food and gourmet flavors, turning them into a dish that’s both fun to eat and bursting with texture and taste. These tacos are the perfect balance of crunch, heat, creaminess, and freshness that will have you coming back for more.

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Let’s take a deeper look at how to create these tacos, with detailed instructions and tips for making them the best they can be. Whether you’re an experienced home cook or a taco enthusiast trying a new twist, these Fried Chicken Street Corn Tacos will soon become a favorite on your menu.

Ingredients

Fried Chicken 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

Street Corn Salad Ingredients:

• 5-6 ears of corn, husked and grilled (in a skillet or on the grill)
• ⅓ cup mayonnaise
• 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

Jalapeño Lime Ranch Ingredients:

• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 tablespoon dry ranch seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ – ¾ cup pickled jalapeños (adjust to your spice preference)
• 2 tablespoons juice from pickled jalapeños
• ¾ cup cilantro (large stems removed)
• 1 tablespoon lime juice
• ¼ cup buttermilk (milk can be used as a substitute)

Additional Ingredients for Tacos:

• Flour tortillas (8 or as needed)
• 1 strip of bacon per taco, cooked crisp and diced (optional but highly recommended for added flavor and crunch)

Instructions

1. Marinating the Chicken

Start by marinating the chicken tenders. In a medium bowl, combine 1 cup of pickle juice and ½ cup of buttermilk. Submerge the chicken tenders into this mixture, cover the bowl with plastic wrap, and refrigerate for at least 2 hours. For the best flavor, marinate overnight, allowing the pickle juice and buttermilk to tenderize the chicken and infuse it with flavor.

2. Preparing the Chicken Coating

While the chicken is marinating, it’s time to prepare the coating. In a medium bowl, mix the following ingredients: flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, cayenne powder, and hot sauce.

In a separate bowl, combine the remaining buttermilk with hot sauce. This will be your wet batter for dipping the chicken.

Once the chicken has marinated, remove it from the bowl, pat it dry to remove excess marinade, and dredge each tender in the flour mixture. Dip it into the buttermilk mixture and then back into the flour mixture. Be sure each piece is well-coated in flour, pressing it gently to ensure the crumbs stick. Allow the coated chicken tenders to rest for a few minutes to set the coating.

3. Frying the Chicken

Heat peanut oil or vegetable oil in a deep fryer or a cast-iron skillet to 350°F. It’s crucial that the oil temperature is right so the chicken crisps up perfectly without absorbing excess oil.

Carefully lower the chicken tenders into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches to ensure each piece gets the space it needs to cook evenly. Fry until golden brown and crispy, or until the internal temperature reaches 165°F. This should take about 5-7 minutes per batch, depending on the size of the chicken tenders. Once fried, transfer the chicken to a plate lined with paper towels to absorb any excess oil.

4. Grilling the Corn

While the chicken is frying, grill the corn. If you’re using fresh corn, husk it and place it on a grill or in a cast-iron skillet over medium-high heat. Grill the corn, turning occasionally, until the kernels are charred and golden brown. This will take about 8-10 minutes. Once the corn is cooked, allow it to cool slightly before slicing the kernels off the cob.

5. Preparing the Street Corn Salad

In a large bowl, combine the grilled corn with mayonnaise, garlic, lime juice and zest, sliced scallions, Cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Toss everything together until the corn is well coated. Taste and adjust the seasoning if necessary. For best results, refrigerate the corn salad for at least 30 minutes to let the flavors meld. You can also make this a day ahead to save time.

6. Making the Jalapeño Lime Ranch

In a blender or food processor, combine the pickled jalapeños, pickled jalapeño juice, and cilantro. Blend until smooth, scraping down the sides as needed. In a separate bowl, combine the mayo, sour cream, ranch seasoning, garlic powder, and salt. Add the jalapeño-cilantro mixture to the sour cream mixture and stir to combine. Add lime juice and buttermilk to thin the sauce to your desired consistency. For a spicier sauce, add more pickled jalapeños. Store the ranch sauce in a mason jar or airtight container in the fridge until ready to use.

7. Preparing the Tortillas

To prepare the tortillas, heat a little oil in a skillet over medium-low heat. Once the oil is hot, add the tortillas one at a time and cook for 1-2 minutes per side, or until they are golden brown and slightly crispy, but still pliable. Be sure not to overcook them; you want them soft enough to hold the taco fillings without cracking. Place the cooked tortillas on a paper towel-lined plate to absorb any excess oil.

8. Assembling the Tacos

To assemble the tacos, start by placing a crispy fried chicken tender in the center of each tortilla. Top with a generous scoop of the street corn salad, ensuring there’s a good balance of corn, cheese, and cilantro. Drizzle with the jalapeño lime ranch sauce, adding just enough to coat each bite without overpowering the other flavors. For an extra savory touch, sprinkle a little crispy diced bacon on top. Finish with a squeeze of fresh lime juice for a burst of acidity.

Tips for Perfect Tacos

• Chicken Marinade: If you’re short on time, try marinating the chicken for at least 2 hours, but the longer the chicken sits in the brine, the more tender and flavorful it becomes. Pickle juice is the secret ingredient, so don’t skip this step!
• Frying Tips: For the crispiest coating, ensure your oil is at the right temperature—350°F is perfect. If the oil is too hot, the coating might burn before the chicken is fully cooked. If it’s too cold, the chicken will become greasy. Fry in batches to avoid overcrowding and ensure even cooking.
• Street Corn Salad: Grilling the corn enhances the natural sweetness and smokiness, so don’t skip this step! If you don’t have access to a grill, use a hot skillet to get that beautiful charred flavor.
• Jalapeño Lime Ranch: This sauce can be as spicy as you want it to be! Adjust the amount of pickled jalapeños according to your heat tolerance. For a creamier texture, add more buttermilk to thin out the sauce.
• Tortilla Alternatives: If you prefer corn tortillas, feel free to substitute them for the flour tortillas. Just make sure to heat them gently in a skillet to keep them soft.

Serving Suggestions

These Fried Chicken Street Corn Tacos are satisfying on their own, but you can elevate your meal by serving them with a variety of side dishes:

• Mexican Rice: A side of fluffy, seasoned rice will complement the tacos beautifully.
• Guacamole: Serve with freshly made guacamole for extra creaminess and flavor.
• Chips and Salsa: A classic side for any taco dish, crunchy tortilla chips with salsa will round out the meal.
• Mexican Street Corn (Elote): If you can’t get enough of that smoky corn flavor, why not serve a side of traditional elote alongside your tacos?

Conclusion

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a meal that will surely become a favorite in your household. From the crispy, flavorful chicken to the creamy, tangy ranch and smoky corn, every bite is an explosion of delicious flavors and textures. This dish is perfect for Taco Tuesdays, a casual dinner with friends, or even a special occasion when you want to impress your guests.

The best part? These tacos are fully customizable! Whether you want to adjust the spice level, add extra toppings, or serve them with your favorite sides, they offer endless possibilities. So roll up your sleeves, fire up your stove, and treat yourself to a flavor-packed taco experience. Happy cooking, and enjoy every bite!