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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Warm flour tortillas in lightly oiled skillet over medium-low heat until golden and slightly crisp, maintaining flexibility.
- 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