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This hearty fried chicken street corn taco recipe combines crispy buttermilk chicken, grilled street corn, and a zesty jalapeño lime ranch for an irresistible fusion taco that's become my go-to weekend dinner. The combination of textures and flavors creates the perfect balance between comfort food and fresh, vibrant ingredients.
I first made these tacos for a backyard gathering last summer, and they've become the most requested dish among my friends. The combination of crunchy chicken, sweet corn, and creamy ranch with that bacon finish creates flavor memories that people don't forget!
Ingredients
- Pickle juice brine: Creates incredibly tender chicken with subtle tanginess
- Buttermilk: Adds richness to the chicken coating while activating the baking powder for extra crispiness
- Cornstarch: Mixed with flour creates a shatteringly crisp exterior on the chicken
- Freshly grilled corn: Brings a smoky sweetness that canned corn simply cannot match
- Cotija cheese: Provides the perfect salty complement to the sweet corn
- Crispy bacon: Adds texture and smoky depth throughout each bite
- Pickled jalapeños: In the ranch deliver consistent heat without overwhelming spiciness
Step-by-Step Instructions
- Marinate the Chicken:
- Combine pickle juice and buttermilk in a medium bowl, submerging chicken tenders completely. Cover with plastic wrap and refrigerate for at least 2 hours, though overnight produces the most tender results. The acidity in the pickle juice begins breaking down proteins while infusing flavor.
- Create the Dredging Station:
- In a medium bowl, thoroughly mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder until no spice clumps remain. In a separate bowl, whisk buttermilk and hot sauce until fully combined. This two bowl system creates the perfect coating layers.
- Coat the Chicken:
- Remove chicken from marinade and pat pieces dry with paper towels. Dredge each tender in flour mixture, ensuring complete coverage. Dip into buttermilk mixture, letting excess drip off, then coat again in flour mixture, pressing gently to adhere. Allow coated chicken to rest 10 minutes until coating appears slightly pasty, which helps create a crunchier exterior.
- Fry the Chicken:
- Heat oil in cast iron skillet or deep fryer to exactly 350°F, using a thermometer for accuracy. Working in batches to avoid overcrowding, carefully add chicken tenders and fry until golden brown and internal temperature reaches 165°F, about 6 minutes, turning halfway through. Transfer to a wire rack over paper towels to maintain crispiness.
- Prepare the Street Corn:
- Grill husked corn over medium high heat until charred in spots, rotating occasionally, about 10 minutes total. Once cool enough to handle, carefully slice kernels off the cob using a sharp knife, cutting downward while rotating the cob. Collect all kernels and any corn milk in a bowl.
- Mix the Street Corn Salad:
- Combine grilled corn kernels, mayo, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt in a large bowl. Mix thoroughly until ingredients are evenly distributed. Refrigerate until ready to use, allowing flavors to meld.
- Make the Jalapeño Lime Ranch:
- In a food processor, blend cilantro leaves, pickled jalapeños, and their juice until mostly smooth but with tiny flecks remaining. In a separate mixing bowl, combine mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Fold in the cilantro mixture and lime juice, then gradually whisk in buttermilk until reaching desired drizzling consistency.
- Toast the Tortillas:
- Add a few tablespoons of neutral oil to a skillet over medium low heat. Place tortillas one at a time in the hot oil, cooking for 30 to 45 seconds per side until golden brown but still pliable enough to fold without breaking. Transfer to paper towels to absorb excess oil and cool slightly.
- Assemble the Tacos:
- Place one fried chicken tender on each tortilla, breaking it if necessary to fit properly. Top with a generous scoop of street corn salad and drizzle with jalapeño lime ranch. Sprinkle with crispy bacon pieces for the finishing touch. Serve immediately with lime wedges for an extra burst of acidity.
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The pickled jalapeños in the ranch are absolutely my favorite element of this recipe. I discovered this trick by accident when I ran out of fresh jalapeños and used the pickled version instead. The vinegar brightness cuts through the richness perfectly, and now I make double batches of the ranch just to have extra for the week!
Make Ahead Options
The beauty of this recipe lies in its flexibility for preparation. You can marinate the chicken up to 24 hours ahead, and the breading mixture can be prepared and stored in an airtight container for up to a week. The corn salad actually improves with a few hours in the refrigerator as the flavors meld together. The ranch dressing keeps beautifully for up to five days refrigerated in a mason jar. Only the frying of the chicken and final assembly should be done just before serving to maintain the perfect texture contrast.
Spice Level Adjustments
This recipe allows for complete customization of heat levels to suit different preferences. For a milder version, reduce or eliminate the cayenne pepper in the chicken coating and use fewer pickled jalapeños in the ranch. You can also remove the seeds and membranes from the fresh jalapeño in the corn salad. For those who enjoy extra heat, increase the cayenne in the chicken coating, add more fresh jalapeño to the corn salad, and incorporate additional pickled jalapeños in the ranch. You can even add a dash of your favorite hot sauce at the table.
Serving Suggestions
Transform this meal into a complete fiesta by serving these tacos with complementary sides. Black beans with cilantro and lime make an excellent protein packed accompaniment. A simple avocado salad with red onion and citrus dressing provides a cool contrast to the warm tacos. For beverages, a classic margarita or Mexican beer pairs beautifully, while horchata offers a delicious non alcoholic option that helps balance the spice. When serving for a crowd, set up a build your own taco bar with all components separate so guests can customize to their taste.
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Enjoy these tacos with a crowd or as a weekend treat—they're guaranteed to impress!
Frequently Asked Questions
- → Can I make these tacos ahead of time?
While it's best to assemble these tacos just before serving, you can prepare most components ahead of time. The chicken can be marinated overnight, the street corn salad can be made up to 24 hours in advance, and the jalapeño lime ranch keeps well for up to five days in the refrigerator. Fry the chicken and tortillas shortly before serving for the best texture.
- → Can I use an air fryer for the chicken instead?
Yes! For a lighter version, you can air fry the breaded chicken tenders at 400°F for about 12-15 minutes, flipping halfway through, until they reach an internal temperature of 165°F. Spray them lightly with oil first for better browning. The texture won't be exactly the same as deep-fried, but still delicious.
- → What can I substitute for cotija cheese?
If you can't find cotija cheese, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco or even grated parmesan can also work in a pinch.
- → How spicy are these tacos?
These tacos have a moderate heat level from the cayenne in the chicken breading, fresh jalapeño in the corn salad, and pickled jalapeños in the ranch. You can easily adjust the spice level by reducing or increasing the amount of cayenne and jalapeños used. For a milder version, remove the seeds and membranes from the jalapeños.
- → Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work wonderfully and add an authentic touch. Just be aware that corn tortillas can be more prone to breaking, so you may want to double them up. Warm corn tortillas in a dry skillet or directly over a gas flame until slightly charred and pliable instead of pan-frying them with oil.
- → What sides pair well with these tacos?
These flavorful tacos pair beautifully with Mexican rice, black beans, a simple green salad, or tortilla chips with guacamole. For drinks, consider serving with margaritas, Mexican beer, or horchata for a complete meal experience.