Crispy Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

Crispy fried chicken street corn tacos dance with zesty jalapeño lime ranch, promising a flavor explosion that’ll make taste buds sing.

Mexican street food meets southern comfort in this mouthwatering fusion.

Wild combinations spark culinary magic when creativity takes the wheel.

Unexpected ingredients create symphonies of taste that surprise and delight.

Spicy jalapeños and tangy lime perfectly complement the rich, golden chicken.

Corn adds a sweet crunch that balances every incredible bite.

Jump into this recipe and transform an ordinary meal into an extraordinary experience.

Reasons to Love Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Crush Flavor Complexity: Layers of tangy pickle juice marinated chicken, crispy coating, zesty street corn salad, and spicy jalapeno lime ranch create an explosion of taste sensations that dance across your palate.
• Master Culinary Technique: Learn professional-level cooking skills by perfectly frying chicken, grilling corn, and creating restaurant-quality sauces that elevate home cooking from ordinary to extraordinary.
• Customize Your Crunch: Flexible recipe allows endless personalization with optional bacon, different spice levels, and adaptable ingredients so every taco lover can craft their perfect meal.
• Crowd-Pleasing Party Star: Bold flavors and interactive assembly make these tacos ideal for gatherings, game days, and casual dinner parties where everyone can build their own delicious creation.

Ingredients for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Chicken Tenders: Juicy, tender cuts of chicken that form the base of the taco filling.

• Pickle Juice, Buttermilk: Tenderizing liquid that enhances the chicken's flavor and moisture.

• Flour, Cornstarch, Spices: Crispy coating that creates a golden, flavorful exterior for the chicken.

• Corn, Mayo, Garlic, Lime Juice, Lime Zest, Scallions, Cotija Cheese, Cilantro, Jalapeno, Chili Powder, Salt: Fresh and zesty mixture that adds a street corn-style topping to the tacos.

• Cilantro, Pickled Jalapenos, Mayo, Ranch Seasoning, Garlic Powder, Buttermilk, Lime Juice: Creamy, spicy sauce that provides a tangy and cool complement to the fried chicken.

• Flour Tortillas, Optional Bacon, Lime Wedges: Soft tortillas and optional garnishes that complete the taco experience.

• Hot Sauce: Adds an extra kick of heat to the chicken coating.

How to Make Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

Step 1: Marinate Chicken

Whisk together pickle juice and buttermilk in a medium bowl. Fully submerge chicken tenders in the marinade and refrigerate for at least 2 hours or overnight for maximum flavor infusion.

Step 2: Prepare Coating Stations

• Flour mixture bowl with cornstarch and spices
• Buttermilk and hot sauce mixture bowl

Step 3: Heat Cooking Oil

Warm oil in a skillet or deep fryer to 350°F. Ensure consistent temperature for perfect frying.

Step 4: Dredge and Fry Chicken

• Dipping in flour mixture
• Dunking in buttermilk mixture
• Returning to flour mixture

Let coated chicken rest for a few minutes to help breading adhere. Fry in batches until golden brown and internal temperature reaches 165°F.

Step 5: Create Street Corn Salad

• Mayonnaise
• Minced garlic
• Lime juice and zest
• Chopped scallions
• Cojita cheese
• Chopped cilantro
• Diced jalapeno
• Chili powder
• Salt

Refrigerate until taco assembly.

Step 6: Craft Jalapeno Lime Ranch

• Cilantro
• Pickled jalapenos
• Jalapeno juice

• Mayonnaise
• Ranch seasoning
• Garlic powder
• Salt
• Pureed jalapeno mixture
• Lime juice
• Buttermilk

Adjust consistency as desired. Chill sauce.

Step 7: Crisp Tortillas

Heat skillet to medium-low. Add light oil and cook flour tortillas until golden and crispy yet pliable.

Step 8: Assemble Tacos

• Crispy fried chicken tender
• Street corn salad
• Jalapeno Lime Ranch drizzle

Optional: Sprinkle crumbled bacon

Serve with lime wedges on the side.

Pro Tips for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Maximize Marinade Magic: Let chicken soak in pickle juice and buttermilk overnight for maximum tenderness and flavor infusion.
• Perfect Frying Technique: Allow coated chicken to rest before frying to ensure a crispy, well-adhered coating that doesn't fall off during cooking.
• Elevate Corn Salad Freshness: Grill corn until slightly charred to develop deeper, smokier flavors that complement the taco's overall taste profile.
• Customize Ranch Heat: Adjust jalapeno quantity in the ranch sauce to control spice level, making it milder or more intense based on personal preference.
• Tortilla Texture Trick: Pan-fry tortillas at medium-low heat to achieve a perfect balance of crispiness and flexibility without burning.

Variation Ideas for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Gluten-Free Corn Chicken Tacos: Replace flour tortillas with corn tortillas and use gluten-free flour blend for chicken coating. Swap regular flour for cornmeal or rice flour to maintain crispy texture.
• Vegetarian Street Corn Taco Swap: Replace chicken with crispy cauliflower or tofu, marinated in buttermilk alternative and coated with same spice blend. Use plant-based ranch and keep all other ingredients consistent.
• Low-Carb Mexican Lettuce Wrap Version: Skip tortillas entirely and serve fried chicken and street corn salad inside large butter lettuce leaves. Reduce carbohydrate content while maintaining full flavor profile.
• Dairy-Free Adaptation: Use coconut milk instead of buttermilk for marinating chicken. Replace ranch with dairy-free mayo and cashew-based ranch seasoning.

Pairing Suggestions for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Pair Zesty Mexican Lager: Crisp, light beer like Corona or Modelo Especial cuts through the richness of fried chicken and complements the spicy jalapeño ranch perfectly.
• Balance Citrus Margarita: Tangy lime margarita echoes the lime in the corn salad and ranch, while its tequila kick matches the bold flavor profile of the tacos.
• Cool Paloma Cocktail: Grapefruit soda and tequila blend refreshingly with the spicy and creamy elements, providing a clean, bright counterpoint to the heavy fried chicken.
• Enhance Mexican Agua Fresca: Watermelon or cucumber water offers a light, hydrating option that calms the spice and cleanses the palate between bites of the robust taco.

Storage Advice for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• Store leftover fried chicken in an airtight container for up to 3-4 days. Separate corn salad and ranch sauce into sealed containers to maintain freshness.
• Wrap individual chicken tenders in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Avoid freezing corn salad and ranch sauce as they may separate.
• Warm chicken in the oven at 375°F for 10-15 minutes to restore crispiness. Avoid microwave to prevent soggy coating. Place on a wire rack over a baking sheet for best results.
• Quickly toast cold tortillas in a skillet with a touch of oil. Assemble tacos just before serving to prevent tortillas from getting soggy from corn salad and ranch sauce.

FAQs About Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

• What makes the marinade so special?

Pickle juice and buttermilk tenderize the chicken by breaking down proteins, creating incredibly juicy meat with a subtle tangy flavor that penetrates deep into the chicken.

• Why do I need to double-dredge the chicken?

Double-dredging creates an extra crispy, thick coating by first coating in seasoned flour, dipping in buttermilk, then coating again in flour. This technique ensures a crunchy exterior that locks in moisture.

• Can I adjust the spice level of the Jalapeno Lime Ranch?

Absolutely! Control the heat by using fewer or more pickled jalapenos. For milder sauce, remove the seeds before blending, or for extra kick, include more jalapeno and some of the pickling juice.

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

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4.6 from 27 reviews

• Total Time: Approximately 2 hours 30 minutes
• Yield: 4 1x

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Description

Sizzling fried chicken street corn tacos blend Mexican street fare with zesty jalapeno lime ranch, creating a mouthwatering fusion of crispy, spicy flavors. Fiery chicken, creamy sauce, and charred corn come together in one irresistible handheld feast you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken Ingredients:

• 1.5 pounds chicken tenders
• 1/2 cup pickle juice
• 1 cup buttermilk

Coating Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne powder
• 1/2 cup buttermilk
• 2 tablespoons hot sauce
• 2 cups peanut or vegetable oil

Street Corn Salad Ingredients:

• 4 ears corn
• 1/4 cup mayonnaise
• 1 lime, juiced
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1 jalapeno, diced
• 1/4 cup cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon salt

Jalapeno Lime Ranch Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons dry ranch seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons pickled jalapenos, chopped
• 1 tablespoon pickled jalapeno juice
• 2 tablespoons cilantro, chopped
• 1 lime, juiced
• 1/4

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Instructions

1. Initiate the chicken marinade by combining pickle juice and buttermilk in a bowl. Submerge chicken tenders completely, refrigerate for minimum 2 hours or preferably overnight to enhance flavor and tenderness.
2. Prepare dredging stations: one bowl with seasoned flour and cornstarch mixture, another with buttermilk and hot sauce. Heat oil to 350°F in a skillet. Coat each chicken tender thoroughly – first in flour, then buttermilk, and back into flour. Allow coating to rest for several minutes to ensure crispiness.
3. Fry chicken in batches until golden brown and internal temperature reaches 165°F, ensuring even cooking and crisp exterior. Remove and drain on paper towels.
4. Char corn in skillet or grill until slightly blackened. Remove kernels and combine with mayo, garlic, lime components, scallions, cojita cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate corn salad until taco assembly.
5. Create jalapeno lime ranch by pureeing cilantro, pickled jalapenos, and their juice. Mix mayo, ranch seasoning, garlic powder, and salt. Incorporate pureed mixture, lime juice, and buttermilk until desired consistency is achieved. Chill sauce.
6. Warm flour tortillas in lightly oiled skillet over medium-low heat until golden and slightly crisp, maintaining flexibility.
7. Construct tacos by layering crispy chicken, topped with street corn salad. Drizzle generously with jalapeno lime ranch. Optional: sprinkle bacon for additional flavor. Serve with fresh lime wedges.

Notes

• Pickle Juice Marinade Tip: Soaking chicken in pickle juice helps tenderize the meat and infuse it with tangy flavor, creating an extra juicy and flavorful protein for your tacos.
• Coating Crispiness Hack: Let the flour-coated chicken rest for a few minutes before frying to help the breading adhere better and create a crunchier, more consistent exterior.
• Corn Salad Variation: Swap cojita cheese with feta or queso fresco if needed, and use grilled or roasted corn for a smoky alternative to skillet-cooked kernels.
• Dietary Modification: Make the recipe gluten-free by using gluten-free flour and tortillas, and replace buttermilk with a dairy-free alternative like almond or oat milk mixed with vinegar.

• Prep Time: 2 hours (marinating chicken)
• Cook Time: Approximately 30 minutes (frying chicken, grilling corn, preparing sauce, pan-frying tortillas)
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 570 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 35 g
• Saturated Fat: 8 g
• Unsaturated Fat: 24 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 110 mg