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The Ultimate Guide to Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

The Ultimate Guide to Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
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5.2 from 9 reviews

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy, tender marinated chicken with a flavorful grilled street corn salad and a zesty jalapeño lime ranch sauce, all wrapped in warm, golden tortillas. Perfect for a fresh and satisfying meal with smoky, spicy, and tangy notes.

Ingredients

Scale

For the Chicken Tender Marinade:

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

For the Chicken Coating:

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tbsp hot sauce
  • 1.5 cups buttermilk
  • Peanut 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 jalapeño, diced
  • 1/2–1 tsp chili powder
  • 1/4 tsp salt

For the Jalapeño Lime Ranch:

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pickled jalapeños
  • 2 tbsp pickled jalapeño juice
  • 3/4 cup cilantro, large stems removed
  • 1 tbsp lime juice
  • 1/4 cup buttermilk

Additional Ingredients:

  • Flour tortillas
  • Bacon (1 strip per taco, cooked and diced)

Instructions

  1. Marinate the Chicken: Combine pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders completely, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight. This tenderizes the chicken and infuses it with tangy flavor.
  2. Prepare the Chicken Coating: Set up two bowls: one with flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder; the other with buttermilk and hot sauce. Add a few tablespoons of buttermilk mixture to the flour bowl and stir to form small clumps for extra crunch.
  3. Fry the Chicken: Heat oil to 350°F (175°C). Dredge marinated chicken in the flour mixture, dip into the buttermilk-hot sauce mix, then back into the flour. Let rest for a few minutes so coating adheres. Fry 2-3 pieces at a time for 2-3 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on paper towels.
  4. Make the Street Corn Salad: Grill corn until charred, slice kernels off. Mix with mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Refrigerate to meld flavors; ideally prepare a day ahead.
  5. Blend the Jalapeño Lime Ranch: In a blender, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Mix with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until creamy. Adjust consistency with more buttermilk if needed. Refrigerate until serving.
  6. Warm the Tortillas: Heat a skillet with oil over medium heat. Fry tortillas 1-2 at a time for 1-2 minutes per side until golden and pliable.
  7. Assemble the Tacos: Layer each warm tortilla with a crispy fried chicken tender, a generous scoop of street corn salad, a drizzle of jalapeño lime ranch, and diced bacon. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Marinate chicken overnight for maximum flavor and tenderness.
  • Make the street corn salad a day ahead to enhance flavor melding.
  • Use peanut oil or vegetable oil for frying for a clean, high smoke point.
  • Adjust jalapeño quantity in ranch and salad to control spiciness.
  • Warm tortillas properly to prevent tearing when folding tacos.

Nutrition

Keywords: fried chicken tacos, street corn salad, jalapeño lime ranch, grilled corn tacos, crispy chicken tacos, summer tacos, spicy ranch sauce

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