Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

Okay, brace yourself for this one—because these Fried Chicken Street Corn Tacos are an absolute flavor explosion! Between the crispy fried chicken, tangy street corn salad, and a drizzle of that creamy Jalapeno Lime Ranch, you’ve got yourself the ultimate taco experience. I made these for a small get-together, and let’s just say, people were asking for the recipe before they even finished their first taco!

Why You’ll Love This Recipe

• Crispy Fried Chicken: Perfectly fried, juicy chicken tenders give these tacos a hearty, crunchy bite.
• Street Corn Magic: The grilled corn salad adds a sweet and tangy contrast to the chicken, with a little spice from the jalapeno.
• Creamy Jalapeno Lime Ranch: This sauce is a game-changer. It’s tangy, a little spicy, and incredibly creamy—basically everything you want in a taco sauce.
• Customizable: You can adjust the heat by adding more or less jalapeno, and the toppings are totally flexible!

this Recipe

Ingredients

Chicken Tender Marinade

• Chicken tenders: Juicy and quick to cook, these are the star of the show.
• Pickle juice & buttermilk: This combo tenderizes the chicken and infuses it with tons of flavor.

Chicken Coating

• All-purpose flour & cornstarch: For that perfect crispy exterior.
• Garlic powder, paprika, salt, onion powder, black pepper, cayenne powder: A blend of spices that makes the coating flavorful and a little spicy.
• Buttermilk & hot sauce: Dipping the chicken in this mixture keeps it juicy inside while adding a touch of heat.
• Peanut or vegetable oil: Perfect for frying the chicken and pan-frying the tortillas.

Street Corn Salad

• Corn: Grilled for that smoky flavor, then cut off the cob.
• Mayo, lime, garlic, cilantro, jalapeno, cojita cheese: All the fixings for an irresistible street corn salad with a kick of lime and jalapeno.
• Chili powder & salt: Adds warmth and balances out the sweetness of the corn.

Jalapeno Lime Ranch

• Mayo & sour cream: The creamy base that makes this sauce so irresistible.
• Dry ranch seasoning, garlic powder, salt: Adds depth and that classic ranch flavor.
• Pickled jalapenos & their juice: Brings the heat and tang.
• Cilantro & lime juice: Fresh and zesty additions that brighten the sauce.
• Buttermilk: Thins out the sauce to the perfect drizzling consistency.

For Assembling

• Bacon: Crispy and chopped—because everything’s better with bacon, right?
• Flour tortillas: Soft and pan-fried until golden and delicious.

Variations

• Spice It Up: Add extra jalapenos or a dash of hot sauce to the ranch if you want more heat.
• Grilled Chicken Option: If you want to skip the frying, you can marinate and grill the chicken tenders instead. They’ll still be delicious, just a little lighter.
• Vegetarian Version: Replace the fried chicken with crispy tofu or grilled portobello mushrooms for a veggie-friendly take.

How to Make the Recipe

1. Marinate the Chicken

Start by mixing the pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders and let them marinate in the fridge for at least 2 hours, but overnight is even better. This step really amps up the flavor and keeps the chicken tender and juicy.

2. Fry the Chicken

When you’re ready to fry, set up two bowls: one for the flour mixture (with cornstarch and all the spices) and one for the buttermilk and hot sauce mixture. Heat your oil to 350°F in a skillet or deep fryer. Take each chicken tender and dredge it in the flour mixture, then dip it in the buttermilk mixture, and back into the flour. The key here is to let the chicken sit for a few minutes before frying—this helps the coating stick better and get nice and crispy. Fry the chicken in batches, cooking until golden brown and the internal temperature reaches 165°F.

3. Make the Street Corn Salad

While the chicken is frying, grill the corn in a skillet or on a grill until it’s slightly charred. Slice the kernels off the cob and mix them with the mayo, garlic, lime juice and zest, scallions, cojita cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate the salad until you’re ready to assemble the tacos.

4. Prepare the Jalapeno Lime Ranch

In a food processor or blender, puree the cilantro, pickled jalapenos, and their juice until smooth. In a mixing bowl, combine the mayo, ranch seasoning, garlic powder, and salt. Stir in the pureed jalapeno mixture, lime juice, and buttermilk until the sauce reaches your desired consistency. This sauce is best served chilled, so pop it in the fridge while you finish up.

5. Pan-Fry the Tortillas

In a skillet over medium-low heat, add a little oil and cook the flour tortillas until they’re golden and crispy, but still pliable. This step gives the tacos a delicious texture—soft but with a little crunch on the edges.

6. Assemble the Tacos

Now for the fun part! Lay out your fried tortillas, and start with a crispy fried chicken tender. Add a generous scoop of the street corn salad, and drizzle with the Jalapeno Lime Ranch. Finish with a sprinkling of bacon if you’re feeling fancy (and why wouldn’t you be?). Serve with lime wedges on the side for that extra burst of brightness.

Tips for Making the Recipe

• Don’t Skip the Pickle Juice: It may sound strange, but the pickle juice really takes the chicken flavor to the next level.
• Fry in Batches: Don’t overcrowd the pan when frying the chicken—this helps it cook evenly and get extra crispy.
• Make the Salad Ahead: The street corn salad can be made a day in advance, which makes taco assembly a breeze.

How to Serve

These Fried Chicken Street Corn Tacos are best served hot with a side of lime wedges for squeezing. Pair them with tortilla chips and salsa or even a refreshing margarita for the ultimate taco night experience.

Make Ahead

• To Refrigerate: You can prepare the chicken tenders and the street corn salad ahead of time. Store them in airtight containers in the fridge for up to 3 days. When ready to serve, reheat the chicken in the oven to keep it crispy.
• To Freeze: Fried chicken tenders can be frozen for up to 3 months. Let them cool completely, then store in an airtight container. Reheat in the oven for best results—this will keep the coating crispy. The street corn salad and ranch are best made fresh and don’t freeze well.
• Storage: Store any leftover chicken and salad separately in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to bring back the crispiness.

FAQs

1. Can I grill the chicken instead of frying it?

Absolutely! Marinate the chicken as directed, then grill the tenders until cooked through for a lighter version.

2. What other toppings can I add?

Feel free to add avocado slices, pickled onions, or even some shredded lettuce for extra crunch and flavor.

3. Can I make the street corn salad ahead of time?

Yes! The street corn salad can be made a day in advance and stored in the fridge. This actually helps the flavors meld together even more.

4. Can I use corn tortillas instead of flour tortillas?

Of course! Corn tortillas will add a more authentic street taco feel and work just as well with this recipe.

Conclusion

These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a delicious mashup of crispy, savory, and tangy flavors that are perfect for taco night. Between the crunchy fried chicken, the sweet and spicy street corn salad, and the creamy ranch drizzle, you’ve got a taco that’s sure to be a hit.

Print