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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

Crispy Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

Delight in Crispy Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch, a quick and flavorful fusion dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenders Swap with boneless, skinless chicken breasts if needed.
  • 1/2 cup Pickle Juice Can be omitted if unavailable.
  • 1 cup Buttermilk Mix milk with vinegar or lemon juice as a substitute.
  • 1 cup All-Purpose Flour Gluten-free flour works fine if needed.
For the Street Corn Salad
  • 2 ears Corn on the Cob Frozen or canned corn is an excellent backup.
  • 1/2 cup Mayo Greek yogurt can create a lighter version.
  • 1/4 cup Cilantro Parsley makes a fine replacement if preferred.
  • 1 clove Garlic Garlic powder can be used if fresh is unavailable.
  • 1/4 cup Cotija Cheese Feta cheese serves as an alternative.
  • 1 whole Jalapeño Swap with a milder chili for less heat.
  • 1 packet Ranch Seasoning Homemade ranch mix works great too.
For the Jalapeño Lime Ranch
  • 1/2 cup Sour Cream Greek yogurt can be used instead.
  • 1 lime Lime Juice Adjust to taste for perfect acidity.
For the Tacos
  • 8 pieces Tortillas Corn for crunch or flour for softness.

Equipment

  • Deep skillet or pot
  • Food Processor
  • Shallow dish
  • Large Bowl

Method
 

Marinate Chicken
  1. Combine pickle juice and buttermilk in a large bowl, stirring well. Add the chicken tenders, ensuring they're fully submerged, and cover tightly. Let the chicken marinate in the refrigerator for at least 2 hours or ideally overnight.
Prepare Breading
  1. Set up a breading station with all-purpose flour in a shallow dish and buttermilk in another bowl. Dredge each marinated chicken piece first in flour, dip into buttermilk, and coat again with flour.
Fry Chicken
  1. Heat oil in a deep skillet to 350°F (175°C). Add breaded chicken tenders and fry for 2-3 minutes per side or until golden brown. Drain on paper towels.
Make Street Corn Salad
  1. Grill corn until charred for about 10 minutes, cool, then slice kernels into a bowl. Mix with mayo, garlic, lime juice, cilantro, cotija, jalapeño, chili powder, and salt. Refrigerate.
Blend Jalapeño Lime Ranch
  1. Blend cilantro and jalapeños in a food processor, add mayo, sour cream, ranch seasoning, garlic powder, lime juice, and buttermilk. Blend until creamy.
Warm Tortillas
  1. Heat oil in a pan, add tortillas one at a time, frying for 1-2 minutes each side until golden. Keep warm wrapped in a towel.
Assemble Tacos
  1. Lay a warm tortilla flat, place a crispy chicken tender on top, add a scoop of street corn salad, drizzle with jalapeño lime ranch, and garnish with cilantro. Serve with lime wedges.

Nutrition

Serving: 1tacoCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Allow marination overnight for best flavor. Ensure oil is at 350°F for crispy chicken. Reheat chicken in the oven for the best texture.

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