Get ready to dive into my Fried Chicken Street Corn Tacos topped with crispy bacon and a zesty creamy jalapeño lime ranch! These tacos are a flavor explosion that will leave you craving more! The perfectly seasoned, crunchy fried chicken pairs beautifully with the addictive, crunchy street corn. And don’t forget that creamy, spicy, tangy sauce on top—it’s the finishing touch that will transport you to flavor paradise!
- Prep: 45 minutes
- Cook: 10 minutes
- Marinate: 8 hours
- Total: 8 hours 55 minutes
- Servings: 8 tacos
- Fried Chicken Tacos
INGREDIENTS
For Each Taco:
- 1 strip cooked crisp bacon, diced
- Flour tortillas
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 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 chicken and pan-frying tortillas)
Street Corn Salad:
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayo
- 1 garlic clove, minced
- Juice and zest of 1 lime
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup minced cilantro
- 1 jalapeño, diced
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon salt
Jalapeño Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapeños (adjust for spice preference)
- 2 tablespoons juice from pickled jalapeños
- 3/4 cup cilantro (large stems removed)
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or substitute with milk)
INSTRUCTIONS
Fry the Chicken:
- In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders, cover with plastic wrap, and marinate in the fridge for at least 2 hours (overnight is best for maximum flavor).
- In another medium bowl, mix together the flour, cornstarch, and seasonings for the coating. In a separate bowl, combine buttermilk and hot sauce. Stir until combined.
- Add a few tablespoons of buttermilk mixture into the flour mixture, stirring to create crumbs that will stick to the chicken.
- Heat oil in a cast iron skillet or deep fryer to 350°F.
- Pat the marinated chicken dry, then dredge each piece in the flour mixture, dip in the buttermilk/hot sauce, and coat again in the flour mixture. Shake off any excess flour.
- Let the coated chicken rest for a few minutes until the coating looks slightly pasty. Use separate hands for wet and dry handling to avoid flour clumping.
- Carefully add the chicken to the hot oil in batches (3-4 pieces at a time) to prevent overcrowding. Fry until golden brown and the internal temperature reaches 165°F, turning occasionally.
Prepare the Street Corn Salad:
- Grill the corn and slice it off the cob. In a bowl, combine all street corn ingredients and mix well. Refrigerate until ready to use. This can be made a day in advance for enhanced flavor.
Make the Jalapeño Lime Ranch:
- In a food processor (or blender), puree the cilantro leaves with pickled jalapeños and their juice until mostly smooth, scraping down the sides as needed.
- In a mixing bowl, combine mayo, ranch seasoning, garlic powder, and salt. Mix well.
- Pour the cilantro mixture into the mayo mixture and stir to combine. Add lime juice, then gradually mix in buttermilk until the desired consistency is reached. Store in a tightly sealed jar or bowl in the fridge for up to five days. The flavors meld beautifully when chilled.
Assemble the Tacos:
- In a skillet over medium-low heat, add a few tablespoons of neutral oil. Fry the tortillas 1-2 at a time, cooking each side for 1-2 minutes until golden brown but still pliable. Drain on paper towels to absorb excess oil.
- To assemble, place a chicken tender in each tortilla, add a scoop of street corn salad, and drizzle with jalapeño lime ranch. Serve with lime wedges for an extra burst of flavor!
Enjoy your delicious fried chicken street corn tacos!
