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Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

These tacos are a delicious fusion of crispy fried chicken tenders, vibrant street corn salad, and a bold jalapeño lime ranch sauce. The chicken is soaked in a tangy blend of pickle juice and buttermilk for ultimate tenderness, then fried to golden perfection and tucked into warm, lightly pan-fried tortillas. This unforgettable combination is guaranteed to be a hit at any gathering!
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Prep Time 45 minutes
Cook Time 10 minutes
Marinade Time 8 hours
Total Time 8 hours 55 minutes
Course Main Course
Servings 8 tacos

Ingredients
  

Chicken Tender Marinade:

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

Chicken Coating:

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

For the Street Corn Salad:

  • 1 lime juiced and zested
  • 1/3 cup grated cotija cheese
  • 1/3 cup mayo
  • 1/2 –1 teaspoon chili powder
  • 1 garlic clove minced
  • 1 jalapeno diced
  • 5 –6 ears of corn husked and grilled
  • 1/4 cup cilantro minced
  • 1/3 cup sliced scallions
  • 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:

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

Instructions
 

Fry the Chicken:

  • Marinate the Chicken: In a medium-sized bowl, mix pickle juice and buttermilk. Add the chicken tenders, ensuring they are fully submerged, and cover the bowl with plastic wrap. Let the chicken marinate in the refrigerator for at least 2 hours or, for the best flavor, overnight.
  • Prepare the Coating: In one bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper. In another bowl, mix buttermilk and hot sauce to create a wet coating mixture.
  • Double-Coat the Chicken: Take the chicken tenders out of the marinade and pat them dry with paper towels. Dredge each piece in the dry flour mixture, dip it into the buttermilk mixture, and then coat it again in the flour mixture. Set the coated chicken aside for a few minutes to allow the breading to adhere and become slightly pasty.
  • Fry the Chicken: Heat oil in a cast iron skillet or deep fryer to 350°F. Fry the chicken tenders in small batches, cooking each side for 4-5 minutes or until golden brown and crispy. Ensure the internal temperature reaches 165°F. Once cooked, drain the chicken on paper towels before serving.

Make the Street Corn Salad:

  • Grill the Corn: Heat a skillet or grill over medium-high heat and cook the corn until it's lightly charred on all sides. Once cooled, carefully slice the kernels off the cob using a sharp knife.
  • Prepare the Salad: In a large mixing bowl, combine the grilled corn kernels with mayonnaise, minced garlic, lime juice, lime zest, scallions, cotija cheese, chopped cilantro, diced jalapeño, chili powder, and a pinch of salt. Mix well and refrigerate until you're ready to serve.

Make the Jalapeno Lime Ranch:

  • Blend the Ingredients: In a blender or food processor, blend cilantro, pickled jalapeños, and their juice until smooth and well combined.
  • Prepare the Base: In a mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning, garlic powder, and a pinch of salt.
  • Combine and Adjust: Gradually stir the cilantro-jalapeño puree into the mayo mixture. Add lime juice and buttermilk a little at a time, mixing until the sauce reaches your desired consistency. Chill in the refrigerator until ready to serve.

Assemble the Tacos:

  • Pan-Fry the Tortillas: Heat a few tablespoons of oil in a skillet over medium-low heat. Cook each tortilla for 1-2 minutes per side, just until golden and slightly crispy while remaining pliable. Transfer to paper towels to drain any excess oil.
  • Assemble the Tacos: Place a crispy fried chicken tender in the center of each tortilla. Add a generous scoop of street corn salad on top, then drizzle with jalapeño lime ranch dressing. Finish with crispy bacon pieces for an extra layer of flavor.
  • Serve: Garnish the tacos with lime wedges on the side, and serve them immediately for a fresh, vibrant meal. 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.