Fried Chicken Street Corn Taco (Print Format)
Crispy chicken, charred corn, and creamy jalapeno lime ranch make these tacos irresistible for your next gathering.
# Ingredients:
→ Chicken Tender Marinade
01 -
Chicken tenders
02 -
Pickle juice
03 -
Buttermilk
→ Chicken Coating
04 -
All-purpose flour
05 -
Cornstarch
06 -
Garlic powder
07 -
Paprika
08 -
Salt
09 -
Onion powder
10 -
Black pepper
11 -
Cayenne powder
12 -
Buttermilk
13 -
Hot sauce
14 -
Peanut oil or vegetable oil for frying
→ Street Corn Salad
15 -
Corn, grilled and cut off the cob
16 -
Mayonnaise
17 -
Lime juice and zest
18 -
Garlic, minced
19 -
Cilantro, chopped
20 -
Jalapeno, diced
21 -
Cojita cheese, crumbled
22 -
Chili powder
23 -
Salt
→ Jalapeno Lime Ranch
24 -
Mayonnaise
25 -
Sour cream
26 -
Dry ranch seasoning
27 -
Garlic powder
28 -
Salt
29 -
Pickled jalapenos and juice
30 -
Cilantro, chopped
31 -
Lime juice
32 -
Buttermilk for consistency
→ For Assembling
33 -
Bacon, crispy and chopped
34 -
Flour tortillas
35 -
Lime wedges for serving
# Steps:
01 -
Combine pickle juice and buttermilk in a medium bowl. Submerge chicken tenders and marinate in the fridge for at least 2 hours or up to overnight for maximum flavor.
02 -
Set up two bowls: one with a mixture of flour, cornstarch, and spices, and the other with buttermilk and hot sauce. Dredge each chicken tender in the dry mix, then dip in the wet mixture, and return to the dry coating.
03 -
Heat oil to 350°F in a skillet or deep fryer. Fry chicken in batches until golden brown and internal temperature reaches 165°F. Allow chicken to rest on paper towels to drain excess oil.
04 -
Grill corn until charred and cut kernels off the cob. Mix corn with mayo, lime juice and zest, garlic, cilantro, jalapeno, cojita cheese, chili powder, and salt. Chill until ready to use.
05 -
Blend cilantro, pickled jalapenos, and their juice until smooth. Combine with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until sauce reaches drizzling consistency. Refrigerate until serving.
06 -
Heat oil in a skillet over medium-low. Cook tortillas one at a time until golden and slightly crispy while remaining pliable.
07 -
Place a fried chicken tender on each tortilla, top with street corn salad, and drizzle with Jalapeno Lime Ranch. Garnish with bacon and serve with lime wedges.
# Tips:
01 -
Marinate chicken overnight for maximum tenderness and flavor.
02 -
Fry chicken in batches to ensure crispy, even cooking.
03 -
Street corn salad can be prepared a day in advance.