Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

These Fried Chicken Street Corn Tacos are a flavor-packed fusion of crispy chicken, zesty street corn salad, and a creamy jalapeño lime ranch. Perfect for a hearty meal, these tacos bring together a variety of textures and flavors that are sure to satisfy.

Ingredients:

Bacon

• 1 strip per taco, cooked crisp and 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 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne powder
• 2 tablespoons hot sauce
• 1.5 cups buttermilk
• Peanut oil or vegetable oil for frying chicken and for pan-frying shells

Street Corn Salad

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

Jalapeño Lime Ranch

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup pickled jalapeños (1/2 cup or 3/4 cup depending on how spicy you prefer)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup cilantro (large stems removed)
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk could be used as a substitute)

Directions:

1. Marinate the Chicken:

In a medium bowl, combine pickle juice and buttermilk. Submerge the chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours or overnight for best results.

2. Prepare the Chicken Coating:

In a medium-sized bowl, combine flour, cornstarch, and seasonings. In a separate bowl, mix buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture to the flour mixture and stir to create crumbs that will stick to the chicken.

3. Heat the Oil:

Heat oil in a cast iron skillet or deep fryer to 350°F (175°C).

4. Coat the Chicken:

Pat the marinated chicken dry. Dredge each piece in the flour mixture, then dip into the buttermilk mixture, and back into the flour mixture. Ensure the chicken is well coated. Let the coated chicken sit for a few minutes until the coating starts to look a little pasty.

5. Fry the Chicken:

Carefully add chicken strips to the hot oil in batches. Fry until golden brown and the internal temperature reaches 165°F (74°C), turning every few minutes. Set aside on a paper towel-lined plate.

6. Prepare the Street Corn Salad:

Grill the corn and carefully slice it off the cob. In a bowl, combine all street corn salad ingredients and mix well. Refrigerate until ready to use.

7. Make the Jalapeño Lime Ranch:

In a food processor, puree cilantro leaves with the pickled jalapeños and their juice until mostly smooth. In a mixing bowl, combine mayo, ranch seasoning, garlic powder, and salt. Add the cilantro mixture and stir well. Add lime juice and buttermilk to reach the desired consistency. Store in a sealed container in the refrigerator for up to five days.

8. Pan-Fry the Tortillas:

Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Cook tortillas 1-2 at a time for 1-2 minutes per side until golden brown but still pliable. Place on paper towels to absorb excess oil.

9. Assemble the Tacos:

Place one chicken tender in each tortilla, followed by a scoop of street corn salad. Drizzle with jalapeño lime ranch, and sprinkle with diced bacon.

Serving:

• Prep Time: 2 hours (including marinating time)
• Cooking Time: 45 minutes
• Total Time: 2 hours 45 minutes
• Servings: 4-6 tacos

Variations:

• Spicy Kick: Add extra cayenne or hot sauce to the chicken marinade for an extra spicy version.
• Vegetarian Option: Substitute the chicken with fried tofu or grilled portobello mushrooms.
• Lighter Version: Bake the chicken tenders instead of frying them for a lighter alternative.

Storage:

• Refrigeration: Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and tortillas before assembling the tacos.
• Freezing: The fried chicken tenders can be frozen for up to 2 months. Reheat in the oven or air fryer for best results.

FAQs:

Q: Can I use frozen corn for the street corn salad?
A: Yes, you can use frozen corn if fresh corn is not available. Just thaw and grill it before using.

Q: What other toppings can I add?
A: You can add diced avocado, shredded lettuce, or a squeeze of extra lime juice for added flavor.

Q: Can I make the jalapeño lime ranch ahead of time?
A: Yes, the jalapeño lime ranch can be made up to 5 days in advance. Store it in the refrigerator until ready to use.

Q: How do I make this gluten-free?
A: Use gluten-free flour for the chicken coating and gluten-free tortillas for the tacos.

Conclusion:

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a delicious and satisfying meal that combines the bold flavors of crispy chicken, smoky street corn, and zesty ranch dressing. Perfect for a taco night or a special weekend treat, these tacos are sure to become a favorite in your household!

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