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Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe

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3.9 from 11 reviews

These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch combine crispy, flavorful fried chicken tenders with smoky bacon, creamy jalapeno lime ranch sauce, and sweet, tangy street corn salad. Perfect for taco lovers craving a crunchy, spicy, and creamy bite packed with bold flavors and a touch of zest from fresh lime wedges.

  • Total Time: 8 hours 55 minutes
  • Yield: 8 tacos

Ingredients

Chicken Tender Marinade

  • 1 cup pickle juice
  • 1/2 cup buttermilk

Chicken Coating

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne powder
  • 2 tablespoons hot sauce
  • 1.5 cups buttermilk
  • Peanut oil or vegetable oil for frying chicken and pan-frying shells

Main Ingredients

  • 1.5 lbs chicken tenders
  • Bacon, cooked crisp and diced (1 strip per taco)
  • 8 flour tortillas
  • 1 cup prepared Chuy's creamy jalapeno copycat sauce
  • 2 cups prepared street corn salad
  • Lime wedges for serving

Instructions

  1. Marinate Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders fully in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to infuse flavor.
  2. Prepare Coating: In one medium bowl, mix together all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, whisk together buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture into the flour and stir until crumbly to help the coating stick to the chicken.
  3. Coat Chicken: Remove chicken from marinade and pat dry with paper towels. Dredge each piece in the flour mixture, then dip into the buttermilk-hot sauce mixture, and back into the flour mixture to create a double coating. Shake off excess flour and set aside for a few minutes until the coating becomes slightly pasty. Use separate hands for handling wet and dry ingredients to avoid clumping.
  4. Heat Oil and Fry: Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F. Fry chicken tenders in batches, adding no more than 3-4 pieces at a time to avoid overcrowding. Cook, turning occasionally, until golden brown and internal temperature reaches 165°F, about 6-8 minutes. Remove and drain on paper towels.
  5. Pan-Fry Tortillas: In a skillet over medium-low heat, add a few tablespoons of neutral oil. Fry tortillas one or two at a time, about 1-2 minutes per side, until golden brown yet still pliable. Drain on paper towels to remove excess oil.
  6. Assemble Tacos: Place one fried chicken tender on each tortilla, top with a scoop of street corn salad, crispy diced bacon, and drizzle with creamy jalapeno lime ranch sauce. Serve immediately with fresh lime wedges for squeezing over the top.

Notes

  • Marinating the chicken overnight enhances the pickle flavor and tenderizes the meat.
  • Use a thermometer to ensure chicken is cooked safely to 165°F.
  • If you want less spicy tacos, reduce or omit the cayenne and hot sauce in the coating and dip.
  • Make sure not to overcrowd the frying pan to maintain oil temperature and crispiness.
  • Street corn salad and jalapeno lime ranch sauce can be made ahead to save time.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Lunch/Dinner
  • Method: Frying
  • Cuisine: Tex-Mex

Find it online: https://cozykitchenbymaya.com/fried-chicken-street-corn-tacos-with-jalapeno-lime-ranch-recipe/