Description
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a perfect combination of crispy fried chicken, sweet grilled corn, and a tangy, spicy ranch dressing. Whether you’re hosting a gathering or looking for a quick family dinner, these tacos deliver bold flavors with minimal effort. With juicy fried chicken, creamy corn salad, and a zesty jalapeno lime ranch, every bite is a flavor explosion!
Ingredients
Chicken Tenders: Tender, juicy chicken tenders form the base of the taco filling.
Pickle Juice and Buttermilk: For marinating, these ingredients add flavor and moisture to the chicken.
All-Purpose Flour and Cornstarch: The key to a light, crispy coating for frying.
Seasonings: Garlic powder, paprika, onion powder, cayenne, salt, and pepper for an aromatic, flavorful crunch.
Hot Sauce: A bit of heat to elevate the flavor.
Corn: Grilled corn adds natural sweetness and crunch to the taco filling.
Mayo, Sour Cream, and Cilantro: For a creamy, tangy Jalapeno Lime Ranch dressing.
Jalapenos: Diced to bring spice and flavor to the ranch.
Tortillas: Flour tortillas cradle the filling, providing the base for each taco.
Bacon: Crispy bacon adds a savory bite to finish the taco (optional).
Lime: Fresh lime juice and wedges for a zesty kick.
Instructions
Marinate the Chicken:
Combine chicken with pickle juice and buttermilk. Let it marinate for at least 2 hours (overnight for better flavor). This step is crucial for juicy, tender chicken.
Prepare the Coating:
In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, onion powder, cayenne, salt, and pepper. This blend will give your chicken a perfectly crispy coating.
Double-Coat the Chicken:
After marinating, dredge each piece of chicken first in the flour mixture, dip in the buttermilk, and coat again in the flour. This double-coating ensures a crispy, crunchy texture.
Fry the Chicken:
Heat oil in a skillet to 350°F. Fry the chicken in batches, 4-5 minutes per side, until golden brown. Ensure the internal temperature reaches 165°F. Drain on paper towels.
Grill the Corn:
While the chicken fries, grill the corn on medium-high heat until charred. Let the corn cool, then cut off the kernels.
Prepare the Street Corn Salad:
In a bowl, combine grilled corn, mayo, garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapenos, chili powder, and salt. Refrigerate for 30 minutes to allow flavors to meld.
Make the Jalapeno Lime Ranch:
In a blender, puree cilantro and pickled jalapenos. Mix in mayo, sour cream, ranch seasoning, and garlic powder in a bowl. Gradually add lime juice and buttermilk until it reaches a creamy, pourable consistency.
Prepare the Tortillas:
In a skillet, heat oil over medium-low heat. Fry the tortillas for 1-2 minutes per side until golden and crispy.
Assemble the Tacos:
Place a fried chicken tender in each tortilla. Add a generous scoop of street corn salad. Drizzle with Jalapeno Lime Ranch and sprinkle crispy bacon on top for extra indulgence.
Serve:
Garnish with lime wedges and fresh cilantro. Serve immediately for the best flavor and texture.
Notes
Tips for Success:
Marinate the chicken overnight for the juiciest, most flavorful result.
Double-coating the chicken ensures extra crispiness.
Adjust the spice level of the ranch dressing by adding more or fewer jalapenos to your taste.
Grill the corn for that perfect smoky flavor—charred corn enhances the sweetness and adds depth.
Equipment Needed:
Cast Iron Skillet: Perfect for frying chicken.
Blender or Food Processor: To make the creamy Jalapeno Lime Ranch.
Mixing Bowls: For preparing the chicken, street corn salad, and ranch.
Tongs: For flipping chicken in the hot oil.
Meat Thermometer: Ensure your chicken reaches 165°F for safe and juicy cooking.
Skillet or Griddle: For frying the tortillas.
Variations:
Spicy Chicken: Add more cayenne or use a hot sauce to kick up the heat in your fried chicken.
Grilled Chicken Tacos: Skip the frying and marinate the chicken before grilling for a lighter option.
Vegetarian Twist: Swap the fried chicken with grilled or fried eggplant, zucchini, or mushrooms for a veggie alternative.
Vegan Dressing: Use vegan mayo and plant-based sour cream for a dairy-free Jalapeno Lime Ranch.
Cheese Options: Experiment with cheeses like feta, pepper jack, or mozzarella for the street corn salad.
Serving Suggestions:
Sides: Serve with a refreshing avocado salad or tortilla chips with salsa for extra crunch.
Drinks: Pair with a margarita, fruity iced tea, or sparkling water infused with lime for a refreshing complement.
Presentation: Arrange the tacos on a colorful platter with lime wedges and cilantro sprigs to impress your guests.
FAQs about Fried Chicken Street Corn Taco with Jalapeno Lime Ranch:
Can I prepare the Fried Chicken Street Corn Tacos ahead of time?
Yes! Marinate the chicken in advance and store the street corn salad in the fridge. Fry the chicken and assemble the tacos when you’re ready to serve.
What can I use instead of chicken tenders?
Boneless chicken thighs work great and are even juicier than tenders. You can also try shrimp for a different protein option!
Can I make a dairy-free version of the Jalapeno Lime Ranch?
Yes! Use dairy-free mayo and plant-based sour cream for a vegan version of the ranch dressing.
How spicy is the Jalapeno Lime Ranch?
The heat level is customizable based on how many jalapenos you add. Start with the recommended amount and adjust to your spice preference.
Can I freeze the leftovers?
While it’s best to enjoy the tacos fresh, you can freeze the fried chicken and street corn salad separately. Reheat the chicken in the oven to keep it crispy!
