Description

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a flavorful and vibrant fusion of crispy fried chicken, smoky grilled corn, and a zesty, creamy ranch sauce with a spicy kick. Perfectly layered on warm flour tortillas and garnished with fresh cilantro, these tacos deliver a delicious combination of textures and bold flavors ideal for a satisfying meal.

Ingredients

Scale

Chicken and Marinade

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

Coating

1.5 cups all-purpose flour
1/4 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
1 tbsp hot sauce

For the Corn and Tacos

5-6 ears corn, husked and grilled
Flour tortillas (8 medium-sized)
3/4 cup mayo
3/4 cup sour cream
1 tbsp ranch seasoning mix
1 tsp garlic powder
2 tbsp pickled jalapeños, finely chopped
1 tbsp lime juice
2 tbsp buttermilk (for ranch adjust consistency)
3/4 cup fresh cilantro, chopped (for garnish)
Vegetable oil for frying (enough for deep frying)

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Instructions

Marinate chicken: In a bowl, combine pickle juice and buttermilk. Add chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
Prepare coating: In a separate bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, and hot sauce until evenly combined.
Heat oil: Pour vegetable oil into a deep frying pan or Dutch oven to a depth of at least 2 inches. Heat oil to 350°F (175°C), using a thermometer to maintain the temperature.
Coat chicken: Remove chicken tenders from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere a generous coating.
Fry chicken: Carefully place coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer chicken onto paper towels to drain excess oil.
Grill corn: Grill the husked ears of corn on medium-high heat until charred and slightly blackened on all sides, about 8-10 minutes. Allow to cool slightly then slice kernels off the cobs and place in a bowl.
Make jalapeño lime ranch: In a mixing bowl, combine mayo, sour cream, ranch seasoning mix, garlic powder, chopped pickled jalapeños, lime juice, and buttermilk. Whisk until smooth and creamy. Adjust seasoning and consistency with extra lime juice or buttermilk if needed.
Assemble tacos: Warm flour tortillas. Layer each with several pieces of fried chicken, a generous spoonful of grilled corn kernels, and drizzle with jalapeño lime ranch sauce. Garnish with fresh chopped cilantro. Serve immediately.

Notes

For extra crispy chicken, double dredge by dipping coated chicken back into the marinade briefly and then again in the flour mixture.
Pickled jalapeños add a tangy heat; adjust quantity based on your spice tolerance.
Use a thermometer to maintain oil temperature for perfect frying results.
Warm tortillas before assembling to prevent tearing and enhance taste.
Leftover ranch sauce can be stored in the fridge for up to 3 days.