Why You’ll Love This Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
Are you looking for a taco recipe that’s bursting with flavor and sure to impress your guests? Look no further than these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch! This dish combines crispy, tender fried chicken tenders, sweet and smoky grilled corn, and a creamy, spicy jalapeño lime ranch sauce—all wrapped in soft, warm flour tortillas.
These tacos are a fusion of bold flavors and textures that will leave your taste buds dancing. The fried chicken is crunchy on the outside and juicy on the inside, perfectly seasoned with spices and hot sauce. The street corn salad, with its smoky corn, tangy lime, and creamy cotija cheese, adds a refreshing and vibrant touch to the tacos. The creamy jalapeño lime ranch brings the entire dish together with a spicy kick that’s just the right amount of heat.
Whether you’re planning a taco night with friends or serving up something special for a family dinner, these Fried Chicken Street Corn Tacos are an unbeatable choice. They’re not only delicious but also incredibly satisfying, making them a perfect go-to meal for any occasion.
What You’ll Need
Before we get started, let’s gather everything you’ll need for this flavorful taco recipe. From the marinade to the crispy chicken coating, street corn salad, and jalapeño lime ranch, this recipe covers it all.
For the Chicken Tender Marinade:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
For the Chicken Coating:
- 1.5 cups all-purpose flour
- 1/4 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
- 1.5 cups buttermilk
- Peanut or vegetable oil (for frying)
For the Street Corn Salad:
- 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 cotija cheese
- 1/4 cup cilantro, minced
- 1 jalapeño, diced
- 1/2–1 tsp chili powder
- 1/4 tsp salt
For the Jalapeño Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tbsp dry ranch seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup pickled jalapeños
- 2 tbsp pickled jalapeño juice
- 3/4 cup cilantro, large stems removed
- 1 tbsp lime juice
- 1/4 cup buttermilk
Additional Ingredients:
- Flour tortillas (for assembling the tacos)
Once you have all your ingredients, you’ll be ready to make these mouthwatering tacos!
Step-by-Step Instructions
Making Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch might seem like a lot of steps, but once you break it down, it’s an easy process that’s totally worth the effort. Follow these step-by-step instructions to create a taco that’s sure to be the highlight of your meal.
1. Prepare the Chicken Marinade:
Start by marinating the chicken tenders to ensure they’re juicy and flavorful. In a bowl, combine the pickle juice and buttermilk. Add the chicken tenders to the marinade and cover. Refrigerate for at least 30 minutes, but preferably 2 hours. The longer the chicken marinates, the more flavorful and tender it will become.
2. Make the Chicken Coating:
While the chicken is marinating, it’s time to prepare the coating for the chicken. In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. This combination of spices will give the chicken a flavorful and slightly spicy coating.
In another shallow dish, add 1.5 cups of buttermilk and hot sauce. Dip each marinated chicken tender into the buttermilk mixture, then dredge it in the seasoned flour mixture, making sure to coat it thoroughly. This will create a crispy and flavorful crust when fried.
3. Fry the Chicken:
In a large skillet or Dutch oven, heat about 2 inches of peanut or vegetable oil over medium-high heat. Once the oil reaches 350°F, carefully add the coated chicken tenders to the oil, working in batches if necessary. Fry the chicken for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
4. Grill the Corn:
While the chicken is frying, prepare the street corn salad. Husk the ears of corn and grill them over medium heat for about 8-10 minutes, turning occasionally until the kernels are charred and slightly smoky. Once the corn is grilled, allow it to cool slightly before cutting the kernels off the cob.
5. Make the Street Corn Salad:
In a large bowl, combine the grilled corn kernels with mayo, minced garlic, lime juice, lime zest, sliced scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Stir everything together until the ingredients are well mixed. This street corn salad is full of bold flavors and will complement the fried chicken perfectly.
6. Prepare the Jalapeño Lime Ranch:
In a blender or food processor, combine the mayo, sour cream, dry ranch seasoning, garlic powder, salt, pickled jalapeños, pickled jalapeño juice, cilantro, lime juice, and buttermilk. Blend until smooth and creamy. Adjust the seasoning to taste, adding more lime juice or jalapeños if you want extra heat. This ranch dressing is tangy, creamy, and packs a spicy punch that ties everything together.
7. Assemble the Tacos:
Now it’s time to assemble the tacos! Warm your flour tortillas in a dry skillet or microwave. Place a fried chicken tender on each tortilla, then top it with a generous scoop of the street corn salad. Drizzle the tacos with the jalapeño lime ranch sauce, and garnish with additional cilantro or sliced scallions if desired.
Serve the tacos immediately while the chicken is still hot and crispy, and enjoy the incredible combination of flavors!
Tips for Success
Here are some helpful tips to ensure your Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch turn out perfectly:
- Marinate the Chicken Long Enough: Don’t rush the marinating process. The pickle juice and buttermilk tenderize the chicken and infuse it with flavor. If you have time, let the chicken marinate for a couple of hours to get the best results.
- Use a Candy Thermometer: When frying the chicken, use a candy or deep-fry thermometer to ensure the oil is at the right temperature (350°F). If the oil is too hot, the chicken will burn on the outside before cooking through. If it’s too cold, the chicken will absorb too much oil and become greasy.
- Char the Corn Well: Grill the corn until it has a good amount of char. This adds a smoky depth to the street corn salad that enhances the overall flavor of the tacos.
- Make the Ranch Ahead: The jalapeño lime ranch can be made ahead of time and stored in the fridge. The flavors meld together over time, making it even tastier after a few hours.
- Customize the Heat: Adjust the amount of jalapeños in the street corn salad and the ranch dressing to your desired heat level. If you want a milder version, remove the seeds from the jalapeños or use fewer of them.
Variations to Try
While the classic Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch is absolutely delicious on its own, there are a few variations you can try to make the dish even more exciting:
- Spicy Chicken: For an extra kick, add some chili powder or cayenne pepper to the chicken coating. You can also toss the fried chicken tenders in a spicy buffalo sauce or a tangy hot honey for a unique twist.
- Grilled Chicken: If you prefer grilled chicken over fried, marinate boneless, skinless chicken breasts or thighs in the same pickle juice and buttermilk mixture. Grill the chicken to perfection and slice it thinly to top your tacos.
- Vegetarian Option: For a vegetarian twist, substitute the fried chicken with crispy battered cauliflower. The cauliflower will absorb the flavors of the marinade and spices, giving you a crunchy, flavorful filling for your tacos.
- Street Corn Elote Style: For a richer flavor, top the street corn with a little more cotija cheese and a sprinkle of chili powder for an authentic Mexican elote-style corn.
- Avocado Slices: Add some creamy avocado slices to your tacos for an extra layer of richness and texture. Avocado pairs wonderfully with the heat of the jalapeños and the creamy ranch dressing.
Storing and Reheating
Fried Chicken Street Corn Tacos are best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:
Storing:
Store the chicken tenders, street corn salad, and jalapeño lime ranch separately in airtight containers in the refrigerator. The fried chicken will keep for up to 2 days, while the street corn salad and ranch will stay fresh for 3-4 days.
Reheating:
To reheat the fried chicken, place it on a baking sheet and bake at 350°F for 10-15 minutes or until it’s hot and crispy. For the street corn salad, you can eat it cold or at room temperature, but avoid reheating it as the corn will lose its texture. The ranch dressing can be served cold and should be stirred before use.
Assembling Leftovers:
When ready to enjoy leftovers, warm your tortillas, and assemble the tacos with the reheated chicken, cold street corn salad, and fresh jalapeño lime ranch.
Frequently Asked Questions
1. Can I use chicken breasts instead of chicken tenders?
Yes! Chicken breasts can be used instead of chicken tenders. Simply cut the chicken breasts into strips to make them more taco-friendly.
2. Is there a non-spicy version of this recipe?
Absolutely! If you prefer a milder version, reduce or eliminate the jalapeños in both the street corn salad and the ranch dressing. You can also skip the cayenne in the chicken coating for a less spicy chicken.
3. Can I make this recipe ahead of time?
Yes, you can prepare certain components of the recipe ahead of time. The chicken can be marinated the day before, and the street corn salad and ranch can also be made in advance. Just assemble the tacos right before serving for the best results.
4. Can I use frozen corn for the street corn salad?
While fresh grilled corn is preferred for its smoky flavor, frozen corn can be used if fresh corn is unavailable. Just sauté the frozen corn in a skillet to get a bit of char before adding it to the salad.
5. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let it sit for 5 minutes before using.
The Final Word
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a flavor-packed, crowd-pleasing dish that combines crispy fried chicken, smoky street corn, and a tangy, spicy ranch dressing—all wrapped in soft flour tortillas. With every bite, you get a perfect balance of heat, creaminess, and crunch. Whether you’re hosting a taco night or just craving a delicious homemade meal, these tacos are sure to impress. Try them out, and get ready for a flavor explosion in every bite!