Description
Enjoy these vibrant Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch, combining crispy, flavorful fried chicken thighs with creamy, tangy street-style corn and a zesty, spicy lime ranch sauce. Perfect for a lively weeknight dinner or casual gathering, these tacos offer a delicious crunch and fresh ingredients wrapped in warm tortillas.
Ingredients
Scale
For the Fried Chicken:
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Vegetable oil for frying
For the Street Corn:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- ¼ cup crumbled cotija cheese (or feta)
- Chopped cilantro for garnish
For the Jalapeño Lime Ranch:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1-2 jalapeños, finely chopped (adjust for spice preference)
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- Salt to taste
For Assembly:
- 8 small corn or flour tortillas
- Additional lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs and buttermilk. Allow to marinate for at least 20 minutes to enhance flavor and tenderness.
- Prepare the Coating: Mix flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a separate bowl to create the seasoned flour mixture.
- Heat the Oil: In a deep skillet or frying pan, heat about ½ inch of vegetable oil over medium-high heat until shimmering and hot enough for frying.
- Coat the Chicken: Remove each chicken piece from the buttermilk, letting excess drip off, then thoroughly dredge in the seasoned flour mixture to coat evenly.
- Fry the Chicken: Carefully place coated chicken pieces into the hot oil. Fry for 5-7 minutes on each side until golden brown and crispy. Verify internal temperature reaches 165°F (75°C) for safe consumption.
- Make the Street Corn: In another skillet over medium heat, melt butter and add corn kernels. Stir frequently for about 5 minutes. Then mix in mayonnaise, lime juice, and crumbled cotija cheese; cook until heated through. Garnish with chopped cilantro.
- Prepare Jalapeño Lime Ranch: Whisk together sour cream, mayonnaise, lime juice, finely chopped jalapeños, garlic powder, dried dill, and salt in a bowl. Adjust seasonings according to taste.
- Warm the Tortillas: Heat tortillas briefly in a dry skillet or microwave until warm and pliable.
- Assemble the Tacos: Layer fried chicken, street corn mixture, and drizzle jalapeño lime ranch sauce on each tortilla.
- Serve: Garnish each taco with extra cilantro and lime wedges as desired, and serve immediately.
Notes
- For spicier tacos, increase the amount of cayenne in the chicken coating and jalapeños in the ranch sauce.
- Use fresh corn for best flavor in the street corn mixture, but frozen or canned corn works well too.
- Make sure oil is hot enough before frying to ensure crispy chicken without excessive oil absorption.
- The jalapeño lime ranch can be prepared ahead and refrigerated for up to 2 days.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used if desired.
