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Two crispy chicken tacos filled with seasoned chicken, corn, and rice, topped with a creamy herb sauce. Sprinkled with fresh cilantro, these chicken street tacos with jalapeno ranch are served on a sleek black plate.

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

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  • Author: Hannah
  • Prep Time: 45 minutes
  • Marinade Time: 8 hours
  • Cook Time: 10 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 8 tacos 1x
  • Category: Main Course
  • Method: Frying and Grilling
  • Cuisine: Mexican

Description

These tacos are a flavor-packed fusion of crispy fried chicken tenders, zesty street corn salad, and a tangy jalapeno lime ranch sauce. The chicken is marinated in pickle juice and buttermilk for extra tenderness, then fried to perfection and served in warm, pan-fried tortillas. It’s an unforgettable combination that’s sure to impress at any gathering!

Ingredients

Units Scale

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)

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 jalapeno, diced
  • 1/2–1 teaspoon chili powder
  • 1/4 teaspoon salt

For the Jalapeno 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 jalapenos (adjust to taste)
  • 2 tablespoons juice from pickled jalapenos
  • 3/4 cup cilantro (large stems removed)
  • 1 tablespoon lime juice
  • 1/4 cup buttermilk (or milk as a substitute)

For Assembly:

  • Flour tortillas
  • Bacon, cooked crisp and diced (1 strip per taco)
  • Neutral oil (for pan-frying tortillas)
  • Lime wedges, for serving

Instructions

Fry the Chicken:

  1. Marinate the Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders and cover with plastic wrap. Marinate in the fridge for at least 2 hours or overnight for maximum flavor.
  2. Prepare the Coating: In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
  3. Double-Coat the Chicken: Remove chicken from marinade and pat dry. Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture. Set aside to let the coating get slightly pasty.
  4. Fry the Chicken: Heat oil in a cast iron skillet or deep fryer to 350°F. Fry chicken in batches until golden brown, about 4-5 minutes per side, or until the internal temperature reaches 165°F. Drain on paper towels.

Make the Street Corn Salad:

  1. Grill the Corn: Grill corn in a skillet or on a grill until charred, then carefully cut kernels off the cob.
  2. Mix the Salad: In a large bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate until ready to use.

Make the Jalapeno Lime Ranch:

  1. Blend the Ingredients: In a blender or food processor, puree cilantro, pickled jalapenos, and their juice until smooth. In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt.
  2. Mix and Adjust: Stir the cilantro-jalapeno puree into the mayo mixture. Add lime juice and buttermilk a little at a time until you reach the desired consistency. Refrigerate until chilled.

Assemble the Tacos:

  1. Pan-Fry the Tortillas: Heat a few tablespoons of oil in a skillet over medium-low heat. Fry tortillas for 1-2 minutes on each side until golden but still pliable. Drain on paper towels.
  2. Assemble the Tacos: Place one fried chicken tender in each tortilla, add a scoop of street corn salad, and drizzle with jalapeno lime ranch. Top with crispy bacon pieces.
  3. Serve: Garnish with lime wedges and enjoy!

Notes

  • If you prefer a lighter meal, use grilled chicken instead of fried chicken.
  • For extra flavor, try adding a squeeze of fresh lime juice over the assembled tacos before serving.
  • You can make the street corn salad and jalapeño lime ranch ahead of time to save prep time on the day you plan to serve these tacos.

Nutrition

  • Serving Size: 1 Taco
  • Calories: 520
  • Sugar: 6g
  • Sodium: 1100mg
  • Fat: 35g
  • Saturated Fat: 12g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg

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