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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe
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4.7 from 126 reviews

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a delightful fusion of flavors and textures, combining crispy fried chicken tenders with a zesty street corn salad, all topped off with a creamy and tangy jalapeño lime ranch dressing.

Ingredients

Units Scale

For the Chicken Tender Marinade:

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

For the Chicken Coating:

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tbsp hot sauce
  • 1.5 cups buttermilk
  • Peanut or vegetable oil (for frying)

For the Street Corn Salad:

  • 5–6 ears of corn, husked and grilled
  • 1/3 cup mayo
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cotija cheese
  • 1/4 cup cilantro, minced
  • 1 jalapeño, diced
  • 1/2–1 tsp chili powder
  • 1/4 tsp salt

For the Jalapeño Lime Ranch:

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pickled jalapeños
  • 2 tbsp pickled jalapeño juice
  • 3/4 cup cilantro, large stems removed
  • 1 tbsp lime juice
  • 1/4 cup buttermilk

Additional Ingredients:

  • Flour tortillas
  • Bacon (1 strip per taco, cooked and diced)

Instructions

  1. Marinate the Chicken

    Combine pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders and cover with plastic wrap. Let the chicken marinate for at least 2 hours, but for the best flavor, refrigerate overnight.

  2. Prepare the Chicken Coating

    Set up your breading station with two bowls:
    Bowl 1: Combine flour, cornstarch, and seasonings.
    Bowl 2: Mix buttermilk and hot sauce.
    Add a few tablespoons of buttermilk into the flour mixture and stir to create small clumps—these will stick to the chicken for extra crunch.

  3. Fry the Chicken

    Heat oil in a cast iron skillet or deep fryer to 350°F (175°C).
    Take the marinated chicken and dredge it in the flour mixture, then dip it into the buttermilk, and back into the flour. Let the coated chicken sit for a few minutes to allow the coating to adhere.
    Fry the chicken in batches, 2-3 pieces at a time, for 2-3 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.

  4. Make the Street Corn Salad

    Grill the corn until slightly charred, then carefully slice the kernels off the cob. Combine with mayo, minced garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until needed.

  5. Blend the Jalapeño Lime Ranch

    In a blender or food processor, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Mix with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until creamy. Adjust consistency by adding more buttermilk if needed. Refrigerate until serving.

  6. Warm the Tortillas

    Heat a skillet with a few tablespoons of oil over medium heat. Fry tortillas 1-2 at a time, cooking for 1-2 minutes on each side until golden but still pliable.

  7. Assemble the Tacos

    Layer each tortilla with:
    A crispy fried chicken tender
    A generous scoop of street corn salad
    A drizzle of jalapeño lime ranch
    Diced bacon for smoky crunch
    Garnish with fresh cilantro and serve with lime wedges for an extra zing.

Nutrition

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