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Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

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Fried Chicken Street Corn Taco with Jalapeño Lime Ranch 🌮

These Fried Chicken Street Corn Tacos are a flavor explosion, combining crispy chicken, smoky street corn salad, and a zesty jalapeño lime ranch. Perfect for a fun and indulgent meal, these tacos are sure to impress!

Ingredients:

Bacon:

  • 1 strip per taco, cooked crisp and diced

Flour Tortillas:

  • Use your preferred brand or homemade.

Chicken Tender Marinade:

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

Chicken Coating:

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tablespoons hot sauce
  • 1.5 cups buttermilk
  • Peanut oil or vegetable oil for frying chicken and pan-frying tortillas

Street Corn Salad:

  • 5-6 ears of corn, husked and grilled in a skillet or on a grill
  • 1/3 cup mayo
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cojita cheese
  • 1/4 cup cilantro, minced
  • 1 jalapeño, diced
  • 1/2-1 tsp chili powder
  • 1/4 tsp salt

Jalapeño Lime Ranch:

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tablespoon dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2-3/4 cup pickled jalapeños, depending on spice preference
  • 2 tablespoons juice from pickled jalapeños
  • 3/4 cup cilantro, large stems removed
  • 1 tablespoon lime juice
  • 1/4 cup buttermilk (or milk as a substitute)

Directions:

1. Marinate the Chicken:

  • In a medium bowl, mix the pickle juice and buttermilk. Submerge the chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours or overnight for the best flavor.

2. Prepare the Chicken Coating:

  • In a medium-sized bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
  • In another bowl, mix the buttermilk and hot sauce.
  • Add a few tablespoons of the buttermilk mixture to the flour mixture and stir to create crumbs that will stick to the chicken.

3. Heat the Oil:

  • Heat oil in a cast iron skillet or deep fryer to 350°F (175°C).

4. Coat the Chicken:

  • Pat the marinated chicken tenders dry. Dredge each tender in the flour mixture, then dip into the buttermilk mixture, and finally coat again in the flour mixture. Let the coated chicken rest for a few minutes until the coating looks slightly pasty.

5. Fry the Chicken:

  • Carefully add the chicken strips to the hot oil in batches. Fry until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Drain on a paper towel-lined plate.
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6. Prepare the Street Corn Salad:

  • Grill the corn until charred and cooked. Once cool, slice the kernels off the cob. In a bowl, combine the corn with mayo, garlic, lime juice and zest, scallions, cojita cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use.

7. Make the Jalapeño Lime Ranch:

  • In a food processor, blend the cilantro with the pickled jalapeños and their juice until smooth. In a bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt. Stir in the cilantro mixture, then add lime juice and buttermilk to reach the desired consistency. Store in the refrigerator for up to five days.

8. Pan-Fry the Tortillas:

  • Heat a few tablespoons of oil in a skillet over medium-low heat. Cook the tortillas one or two at a time for 1-2 minutes per side, until golden brown but still pliable. Drain on paper towels to remove excess oil.

9. Assemble the Tacos:

  • Place a fried chicken tender in each tortilla, top with a scoop of street corn salad, drizzle with jalapeño lime ranch, and finish with diced bacon.

Serving Suggestions:

  • Sides: Serve with a side of guacamole, chips, and salsa for a complete meal.
  • Beverage Pairing: A cold beer or margarita pairs well with these tacos.

Tips:

  • Marinate Longer: For more flavorful chicken, marinate overnight.
  • Spice Level: Adjust the amount of pickled jalapeños in the ranch to your spice preference.
  • Make it Lighter: For a lighter option, skip frying and use grilled chicken tenders instead.

FAQs:

1. Can I make this dish ahead of time?

  • Yes, you can prepare the chicken and street corn salad in advance. Just assemble the tacos when ready to serve.

2. Can I use store-bought tortillas?

  • Absolutely! However, pan-frying the tortillas adds extra flavor and texture.

3. What if I don’t have cojita cheese?

  • You can substitute feta cheese or Parmesan for a similar salty, crumbly texture.

4. Can I bake the chicken instead of frying?

  • Yes, you can bake the chicken tenders at 400°F (200°C) for 20-25 minutes, flipping halfway through.

5. How can I make this dish gluten-free?

  • Use gluten-free flour for the chicken coating and gluten-free tortillas.

Enjoy these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch for a deliciously indulgent meal that’s sure to be a hit!

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