Description

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy fried chicken tenders with a flavorful street corn salad and a zesty, creamy jalapeño lime ranch. The dish features a tangy, spicy marinade and a crunchy coating for the chicken, topped with charred corn salad and a refreshing jalapeño-infused ranch dressing, all wrapped in warm, fried tortillas for a perfect street-style taco experience.

Ingredients

Chicken Marinade

1 cup pickle juice
1 cup buttermilk
1 pound chicken tenders

Chicken Coating

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup buttermilk
2 tablespoons hot sauce

Street Corn Salad

4 ears of corn, grilled and kernels sliced off
1/2 cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh lime juice
2 scallions, finely chopped
1/2 cup cotija cheese, crumbled
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced
1/2 teaspoon chili powder
1/2 teaspoon salt

Jalapeño Lime Ranch

1/4 cup cilantro
2 pickled jalapeños
2 tablespoons jalapeño juice
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon ranch seasoning mix
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup buttermilk (more for desired consistency)

Tortillas

8 small corn or flour tortillas
Vegetable oil for frying tortillas and chicken

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge the chicken tenders in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours or preferably overnight to tenderize the chicken and infuse it with tangy flavor.
Prepare the Chicken Coating: Set up two bowls. In the first, mix flour, cornstarch, salt, black pepper, paprika, and cayenne. In the second, combine buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture to the flour mix to form small clumps which help create a crunchy coating.
Fry the Chicken: Heat oil in a cast iron skillet or deep fryer to 350°F (175°C). Dredge marinated chicken tenders first in the flour mixture, then dip into the buttermilk, and back into the flour mixture. Let the coated chicken rest for a few minutes to set the coating. Fry the chicken in batches for 2-3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
Make the Street Corn Salad: Grill corn until slightly charred, then slice kernels off into a bowl. Mix corn with mayonnaise, minced garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Chill until ready to serve, ideally for several hours or overnight to meld flavors.
Blend the Jalapeño Lime Ranch: Puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Combine with mayonnaise, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk, stirring until smooth and creamy. Adjust thickness by adding more buttermilk as needed. Refrigerate until serving.
Warm the Tortillas: Heat a skillet with oil over medium heat. Fry 1-2 tortillas at a time, cooking 1-2 minutes per side until golden and pliable. Drain briefly on paper towels.
Assemble the Tacos: On each warm tortilla, layer a crispy fried chicken tender, a generous spoonful of street corn salad, and a drizzle of jalapeño lime ranch. Serve immediately for best texture and flavor.

Notes

Marinate longer: For extra tenderness and deeper flavor, marinate chicken overnight.
Adjust spice levels: Reduce cayenne pepper in coating or jalapeños in ranch for a milder taco.
Prepare components ahead: Street corn salad and jalapeño lime ranch can be made a day in advance to enhance flavor and simplify assembling tacos.