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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

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4.8 from 604 reviews

Enjoy the bold and irresistible flavors of Fried Chicken Street Corn Tacos, featuring crispy marinated chicken tenders, a zesty street corn salad, and a creamy jalapeño lime ranch sauce. This recipe combines the tangy, spicy, and smoky elements into a taco that’s perfect for a flavorful meal or a festive gathering.

Ingredients

Scale

For the Chicken Tender Marinade:

  • 1.5 lbs. chicken tenders
  • 1 cup pickle juice
  • 1/2 cup buttermilk

For the Chicken Coating:

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tbsp hot sauce
  • 1.5 cups buttermilk
  • Peanut or vegetable oil (for frying)

For the Street Corn Salad:

  • 5–6 ears of corn, husked and grilled
  • 1/3 cup mayo
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cotija cheese
  • 1/4 cup cilantro, minced
  • 1 jalapeño, diced
  • 1/2–1 tsp chili powder
  • 1/4 tsp salt

For the Jalapeño Lime Ranch:

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pickled jalapeños
  • 2 tbsp pickled jalapeño juice
  • 3/4 cup cilantro, large stems removed
  • 1 tbsp lime juice
  • 1/4 cup buttermilk

Additional Ingredients:

  • Flour tortillas
  • Bacon (1 strip per taco, cooked and diced)

Instructions

  1. Marinate the Chicken: Combine pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders and cover with plastic wrap. Let the chicken marinate for at least 2 hours, or ideally overnight in the refrigerator to tenderize and infuse flavor.
  2. Prepare the Chicken Coating: Set up two bowls; in Bowl 1, combine flour, cornstarch, and all seasonings. In Bowl 2, mix buttermilk with hot sauce. Add a few tablespoons of buttermilk mixture into the flour mix to create clumps that will provide extra crunch when fried.
  3. Fry the Chicken: Heat oil in a cast iron skillet or deep fryer to 350°F (175°C). Dredge marinated chicken in the flour mixture, dip it in the buttermilk mixture, then coat again in flour. Let the chicken rest to help the coating adhere. Fry in batches for 2-3 minutes per side until golden and internal temperature reaches 165°F (74°C). Drain on paper towels.
  4. Make the Street Corn Salad: Grill corn until lightly charred, then slice kernels off the cob. Combine kernels with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and chill until ready to use.
  5. Blend the Jalapeño Lime Ranch: Puree cilantro, pickled jalapeños, and jalapeño juice until smooth. In a bowl, combine this puree with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk to reach a creamy consistency. Chill until serving.
  6. Warm the Tortillas: Heat a skillet with oil over medium heat. Fry tortillas 1-2 at a time, cooking each side for 1-2 minutes until golden but soft and pliable, perfect for folding.
  7. Assemble the Tacos: Layer warmed tortillas with a crispy fried chicken tender, a generous scoop of street corn salad, a drizzle of jalapeño lime ranch, and diced bacon. Garnish with fresh cilantro and serve with lime wedges for extra zest.

Notes

  • Marinate chicken overnight for best flavor and tenderness.
  • Make the street corn salad a day ahead to allow the flavors to meld.
  • Adjust jalapeño quantity in the ranch and salad to control heat level.
  • Use peanut or vegetable oil for frying for high smoke point and better flavor.
  • Ensure chicken cooks to internal temperature of 165°F for safety.
  • Rest coated chicken before frying to improve the breading adherence.
  • Heat tortillas just before serving for best texture and flexibility.

Keywords: fried chicken tacos, street corn salad, jalapeño lime ranch, crispy chicken tenders, summer tacos, grilled corn, spicy ranch

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