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Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe

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★★★★★

4.5 from 75 reviews

These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a flavorful and crispy delight, combining marinated fried chicken tenders with creamy jalapeno ranch, smoky street corn salad, and pan-fried tortillas. Perfect for a satisfying meal with a kick of spice and tang.

Ingredients

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Chicken Tender Marinade

  • 1 cup pickle juice
  • 1/2 cup buttermilk

Chicken Coating

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne powder

Wet Dip for Coating

  • 1.5 cups buttermilk
  • 2 tablespoons hot sauce

Additional Ingredients

  • 1.5 lbs. chicken tenders
  • Peanut oil or vegetable oil for frying
  • 1 strip bacon per taco, cooked crisp and diced
  • 8 flour tortillas
  • 1 cup prepared Chuy’s creamy jalapeno copycat sauce
  • 2 cups prepared street corn salad
  • Lime wedges for serving

Instructions

  1. Marinate the Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge the chicken tenders fully, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to enhance flavor.
  2. Prepare the Coating: In one medium bowl, mix together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, whisk the buttermilk with hot sauce until combined. Add a few tablespoons of the buttermilk mix into the flour mixture and stir to create crumbs that will help the coating stick to the chicken.
  3. Heat the Oil: Preheat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F, ensuring it’s ready for frying.
  4. Coat the Chicken: Remove chicken pieces from the marinade, pat dry. Dredge each piece first in the flour mixture, then dip into the buttermilk/hot sauce mixture, followed by another coating of the flour mixture. Shake off excess coating. Use separate hands for wet and dry ingredients to avoid clumping.
  5. Rest the Coated Chicken: Let the coated chicken tenders rest for a few minutes until the coating appears slightly pasty, which ensures better adherence during frying.
  6. Fry the Chicken: Carefully add chicken strips into the hot oil in batches of three to four, avoiding overcrowding. Fry until golden brown and cooked through, about 4-6 minutes per batch, turning occasionally and checking that internal temperature reaches 165°F.
  7. Pan-Fry the Tortillas: Heat a few tablespoons of neutral oil over medium-low heat in a skillet. Fry 1-2 tortillas at a time for 1-2 minutes per side until golden brown but still pliable. Drain on paper towels to absorb excess oil.
  8. Assemble the Tacos: On each warmed tortilla, place one fried chicken tender, a scoop of street corn salad, diced crispy bacon strip, and a generous drizzle of creamy jalapeno ranch sauce. Serve immediately with lime wedges for squeezing over.

Notes

  • Marinating chicken overnight greatly enhances flavor and tenderness.
  • Use separate hands for wet and dry coatings to prevent clumping.
  • Do not overcrowd the pan while frying to maintain consistent oil temperature and crispy texture.
  • Adjust cayenne powder amount for spice preference.
  • Street corn salad and creamy jalapeno sauce can be prepared ahead to save time.

Keywords: fried chicken tacos, street corn salad, jalapeno ranch, crispy chicken tenders, Mexican street food, homemade tacos

Find it online: https://mjrecipe.com/fried-chicken-street-corn-tacos-with-jalapeno-lime-ranch-recipe/