Print

Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

Crispy Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch finished dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Fried Chicken Street Corn Tacos combine crispy chicken tenders with a vibrant street corn salad and a zesty Jalapeno Lime Ranch. Perfect for a flavorful meal, these tacos are sure to impress with their crunchy texture and bold flavors.

Ingredients

Scale
  • 1½ lbs chicken tenders
  • 1 cup pickle juice
  • ½ cup buttermilk
  • 1½ cups all-purpose flour
  • ¼ 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
  • 1½ cups buttermilk
  • Peanut oil or vegetable oil (for frying)
  • 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 cojita cheese
  • ¼ cup cilantro (minced)
  • 1 jalapeno (diced)
  • ½–1 tsp chili powder
  • ¼ tsp salt
  • ¾ cup mayo
  • ¾ cup sour cream
  • 1 tbsp dry ranch seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup pickled jalapenos (adjust for spice level)
  • 2 tbsp juice from pickled jalapenos
  • ¾ cup cilantro (large stems removed)
  • 1 tbsp lime juice
  • ¼ cup buttermilk (milk can be used as a substitute)
  • Flour tortillas
  • 1 strip cooked crispy bacon per taco

Instructions

  1. In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders and marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In another bowl, whisk together buttermilk and hot sauce. Stir a few tablespoons of this mixture into the flour to create small crumbs.
  3. Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C). Pat chicken dry from the marinade. Dip each piece into the flour mixture, then the buttermilk/hot sauce, and back into the flour mixture. Ensure even coating. Let the coated chicken sit for a few minutes. Fry chicken pieces in batches until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Turn occasionally.
  4. Grill corn until charred. Cut kernels off the cobs and combine in a bowl with mayo, minced garlic, lime juice, lime zest, scallions, cojita cheese, cilantro, diced jalapeno, chili powder, and salt. Mix well and refrigerate until ready to use.
  5. In a food processor, blend cilantro, pickled jalapenos, and their juice until smooth. In a bowl, mix mayo, sour cream, ranch seasoning, garlic powder, and salt. Add the cilantro mixture and stir well. Adjust consistency with buttermilk (or milk) and mix in lime juice. Store in a sealed container in the fridge for up to 5 days.
  6. Heat a skillet over medium-low heat. Add a little neutral oil and cook tortillas one or two at a time, flipping until golden brown and pliable. Place on paper towels to absorb excess oil.
  7. For each taco, add a chicken tender, a scoop of street corn salad, a sprinkle of diced bacon, and drizzle with Jalapeno Lime Ranch. Serve with lime wedges.

Nutrition

Find it online: https://munchtwist.com/crispy-fried-chicken-street-corn-tacos-with-bacon-and-jalapeno-lime-ranch/