Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

Introduction

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a vibrant twist on classic tacos. Crispy chicken, smoky grilled corn salad, and a tangy spicy ranch sauce come together for a mouthwatering meal perfect for any occasion.

Ingredients

• 1.5 lbs chicken tenders
• 1 cup pickle juice
• ½ cup buttermilk
• 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)
• 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 jalapeno, diced
• ½-1 teaspoon chili powder
• ¼ teaspoon salt
• ¾ cup mayo
• ¾ cup sour cream
• 1 tablespoon dry ranch seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ cup pickled jalapenos (adjust to taste)
• 2 tablespoons juice from pickled jalapenos
• ¾ cup cilantro (large stems removed)
• 1 tablespoon lime juice
• ¼ cup buttermilk (or milk as a substitute)
• Flour tortillas
• Bacon, cooked crisp and diced (1 strip per taco)
• Neutral oil (for pan-frying tortillas)
• Lime wedges, for serving

Instructions

1. Step 1: In a medium bowl, combine pickle juice and ½ cup buttermilk. Submerge chicken tenders in the mixture, cover with plastic wrap, and marinate in the fridge for at least 2 hours or overnight for maximum flavor.
2. Step 2: Prepare the coating by mixing flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in a bowl. In another bowl, combine 1.5 cups buttermilk and hot sauce.
3. Step 3: Remove chicken from marinade and pat dry. Dredge each piece in the flour mixture, then dip into the buttermilk-hot sauce mixture, and back into the flour mixture. Set aside to let the coating become slightly pasty.
4. Step 4: Heat oil in a cast iron skillet or deep fryer to 350°F. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per side, or until internal temperature reaches 165°F. Drain on paper towels.
5. Step 5: Grill the corn in a skillet or on a grill until charred, then carefully cut kernels off the cob.
6. Step 6: In a large bowl, combine grilled corn, ⅓ cup mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeno, chili powder, and salt. Refrigerate until ready to serve.
7. Step 7: For the jalapeno lime ranch, puree cilantro, pickled jalapenos, and their juice in a blender or food processor until smooth.
8. Step 8: In a mixing bowl, combine ¾ cup mayo, ¾ cup sour cream, dry ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeno puree. Add lime juice and buttermilk gradually until desired consistency is reached. Refrigerate until chilled.
9. Step 9: Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Pan-fry tortillas for 1-2 minutes on each side until golden and pliable. Drain on paper towels.
10. Step 10: Assemble the tacos by placing one fried chicken tender in each tortilla, topping with a scoop of street corn salad and drizzling with jalapeno lime ranch. Finish with crispy bacon pieces.
11. Step 11: Garnish with lime wedges and enjoy immediately.

Tips & Variations

• For extra crispiness, let the coated chicken rest for 10 minutes before frying to allow the batter to set.
• Substitute cotija cheese with feta if cotija is unavailable.
• Adjust the jalapeño quantity in the ranch to control heat level.
• Use corn tortillas instead of flour for a gluten-free option.
• Add avocado slices or pickled red onions for extra texture and flavor.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat fried chicken in a preheated oven at 350°F for 10-15 minutes to maintain crispiness. Assemble tacos just before serving to keep tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenders?

Yes, chicken breasts can be used but slice them into strips similar in size to tenders for even cooking and coating.

What can I substitute if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a buttermilk substitute.

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch offer a delicious fusion of crispy, marinated chicken tenders paired with a smoky grilled corn salad and zesty jalapeño lime ranch. Perfectly pan-fried tortillas and crispy bacon pieces complete these flavorful and satisfying tacos, making them an ideal treat for taco nights or casual gatherings.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including marinating time)
• Yield: 6–8 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

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 (for dipping)
• 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 jalapeno, 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 substitute)

For Serving

• Flour tortillas
• Bacon, cooked crisp 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 pickle juice and buttermilk. Submerge chicken tenders fully in the mixture and cover with plastic wrap. Refrigerate for at least 2 hours, or ideally overnight, to tenderize and infuse flavor.
2. Prepare the Coating: In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, mix buttermilk and hot sauce to create the wet dip for double coating.
3. Double-Coat the Chicken: Remove chicken from marinade and pat dry with paper towels. Dredge each piece first in the seasoned flour mixture, then dip into the buttermilk-hot sauce mixture, and finally back into the flour mixture. Set the coated chicken aside for a few minutes to let the coating adhere and become slightly pasty.
4. Fry the Chicken: Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C). Fry the chicken in batches to avoid crowding, cooking each piece for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain fried chicken on paper towels to remove excess oil.
5. Grill the Corn: Grill the husked corn on a grill or a hot skillet until charred and smoky on all sides. Once cooled slightly, carefully cut the kernels off the cobs into a large bowl.
6. Make the Street Corn Salad: To the grilled corn kernels, add mayo, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until ready to serve.
7. Prepare the Jalapeño Lime Ranch: In a blender or food processor, puree cilantro, pickled jalapeños, and their juice until smooth. In a separate bowl, combine mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Stir in the cilantro-jalapeño puree, then add lime juice and buttermilk gradually to achieve a creamy, pourable consistency. Chill before serving.
8. Pan-Fry the Tortillas: Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Fry each flour tortilla for 1-2 minutes per side until golden and pliable. Drain on paper towels to remove excess oil.
9. Assemble the Tacos: Place one fried chicken tender on each tortilla, add a generous scoop of the street corn salad, and drizzle liberally with the jalapeño lime ranch. Top each taco with crisp, diced bacon pieces for added texture and flavor.
10. Serve: Garnish tacos with fresh lime wedges for squeezing over top and enjoy immediately while warm.

Notes

• For best flavor and juiciness, marinate chicken overnight if possible.
• Use peanut oil or another high smoke point oil for frying to get crispy chicken without burning.
• Adjust the amount of jalapeño in the ranch and corn salad to control the heat level.
• Chargrilling the corn adds smoky depth but can be substituted with roasted or sautéed corn kernels in a pinch.
• Double coating the chicken ensures an extra crispy crust.
• Pan-frying tortillas softens them and adds a nice golden color, but you can also warm them on a dry skillet if preferred.

Keywords: fried chicken tacos, street corn salad, jalapeño lime ranch, crispy chicken tenders, grilled corn tacos, homemade tacos, picnic recipes