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Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 384 reviews
  • Author: Wesley
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 8 tacos
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican-American Fusion

Description

This Fried Chicken Street Corn Taco with Jalapeno Lime Ranch is a flavorful and satisfying dish combining crispy fried chicken tenders, smoky street corn salad, creamy jalapeno ranch sauce, and crispy tortillas pan-fried to perfection. Marinated with pickle juice and buttermilk, the chicken is double-coated with a seasoned flour mixture to achieve a crunchy exterior. Each taco is topped with diced crispy bacon, tangy street corn, and drizzled with a zesty jalapeno lime ranch, making it a perfect fusion of smoky, spicy, and creamy flavors.

Ingredients

Units Scale

Chicken Marinade

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

Chicken Coating

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne powder

Wet Coating

  • 1.5 cups buttermilk
  • 2 tablespoons hot sauce

Tacos & Garnishes

  • 8 flour tortillas
  • 8 strips bacon, cooked crisp and diced (1 strip per taco)
  • 1 cup prepared Chuy's creamy jalapeno copycat sauce
  • 2 cups prepared street corn salad
  • Lime wedges for serving
  • Peanut oil or vegetable oil for frying chicken and pan-frying tortillas

Instructions

  1. Marinate the Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge the chicken tenders fully in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.
  2. Prepare the Dry Coating: In a separate medium bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder until well mixed.
  3. Prepare the Wet Coating: In another medium bowl, mix the buttermilk and hot sauce thoroughly.
  4. Create Crumbs for Coating: Add a few tablespoons of the wet coating into the dry flour mixture and stir to form small crumbly clumps that will help the coating stick better to the chicken.
  5. Heat Oil for Frying: Preheat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C). Use enough oil to submerge chicken pieces partially for even frying.
  6. Coat the Chicken: Remove chicken tenders from marinade and pat dry with paper towels. Dredge each piece first in the dry flour mixture, then dip into the wet buttermilk and hot sauce mix, and again into the dry flour mixture ensuring a thorough and even coating. Shake off excess flour.
  7. Rest the Coated Chicken: Set coated chicken pieces aside for a few minutes to let the coating become tacky and set properly before frying. Use separate hands for wet and dry mixtures to avoid clumping.
  8. Fry the Chicken: Fry the chicken tenders in batches of three to four pieces to avoid overcrowding. Cook until golden brown and crispy and the internal temperature reaches 165°F (74°C), turning occasionally for even cooking. Remove and drain on paper towels.
  9. Pan-Fry the Tortillas: In a skillet over medium-low heat, add a few tablespoons of neutral oil. Cook 1-2 tortillas at a time for 1-2 minutes per side until golden brown but still pliable. Place cooked tortillas on paper towels to remove excess oil.
  10. Assemble the Tacos: Layer one fried chicken tender on each tortilla, top with a scoop of street corn salad, diced crispy bacon, and drizzle with creamy jalapeno sauce. Serve immediately with lime wedges for an added zest.

Notes

  • Marinate chicken overnight to enhance flavor and tenderness.
  • Use separate hands for wet and dry coating steps to prevent flour clumping.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Use a thermometer to ensure chicken reaches safe internal temperature (165°F).
  • You can substitute street corn salad with fresh grilled corn mixed with mayo, cheese, lime, and chili powder if unavailable.
  • Adjust the amount of cayenne powder and hot sauce to your preferred spice level.

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