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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

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★★★★★

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.

Ingredients

Scale

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

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