Description
A delicious recipe for Fried Chicken Street Corn Tacos topped with a zesty Jalapeno Lime Ranch dressing.
Ingredients
Scale
- Chicken Tender Marinade:
- 1.5 lbs chicken tenders
- 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)
- 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 jalapeno, diced
- 1/2–1 teaspoon chili powder
- 1/4 teaspoon salt
- For the Jalapeno Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapenos (adjust to taste)
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro (large stems removed)
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or milk as a substitute)
- For Assembly:
- Flour tortillas
- Bacon, cooked crisp and diced (1 strip per taco)
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders and cover with plastic wrap. Marinate in the fridge for at least 2 hours or overnight for maximum flavor.
- Prepare the Coating: In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
- Double-Coat the Chicken: Remove chicken from marinade and pat dry. Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture. Set aside to let the coating get slightly pasty.
- Fry the Chicken: Heat oil in a cast iron skillet or deep fryer to 350°F. Fry chicken in batches until golden brown, about 4-5 minutes per side, or until the internal temperature reaches 165°F. Drain on paper towels.
- Grill the Corn: Grill corn in a skillet or on a grill until charred, then carefully cut kernels off the cob.
- Mix the Salad: In a large bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate until ready to use.
- Blend the Ingredients: In a blender or food processor, puree cilantro, pickled jalapenos, and their juice until smooth. In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt.
- Mix and Adjust: Stir the cilantro-jalapeno puree into the mayo mixture. Add lime juice and buttermilk a little at a time until you reach the desired consistency. Refrigerate until chilled.
- Pan-Fry the Tortillas: Heat a few tablespoons of oil in a skillet over medium-low heat. Fry tortillas for 1-2 minutes on each side until golden but still pliable. Drain on paper towels.
- Assemble the Tacos: Place one fried chicken tender in each tortilla, add a scoop of street corn salad, and drizzle with jalapeno lime ranch. Top with crispy bacon pieces.
- Serve: Garnish with lime wedges and enjoy!
Notes
- For added flavor, marinate the chicken overnight.
- Adjust jalapenos in the ranch dressing according to spice preference.
- Use corn on the cob when in season for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg