Summer nights in our family often revolve around the kitchen—a place where laughter, stories, and delicious food come together. I vividly remember one such evening when we hosted a backyard BBQ for friends and family, trying to recreate the vibrant street food I had encountered on my travels through Mexico. I had been enchanted by the bustling markets, where vendors expertly grilled corn on smoky fires, slathered in tangy mayonnaise and spicy chili powder. That memory lingered in my mind, inspiring me to fuse it with another beloved classic: fried chicken.
These Fried Chicken Street Corn Tacos are my homage to those lively Mexican markets and the joyous family gatherings that are so dear to me. The recipe marries the crispy, seasoned fried chicken tenders with the creamy, zesty street corn salad, and a cooling jalapeno lime ranch. Each bite is a celebration of flavor and texture—tender chicken meets the smoky sweetness of grilled corn, all enveloped in a warm, soft tortilla. It’s like a fiesta in every bite!
The fried chicken itself is a labor of love. Marinated in pickle juice and buttermilk, it takes on a tangy depth that pairs beautifully with the crispy coating of seasoned flour. I still recall the sound of that sizzle when the chicken hits the hot oil—so satisfying! The street corn salad adds a burst of freshness with grilled corn, cilantro, and cojita cheese, reminiscent of those vibrant market snacks. And the jalapeno lime ranch? It’s the creamy, spicy finishing touch that ties everything together.
Cooking these tacos is more than just making a meal—it’s about bringing a piece of those cherished travel memories into our home and sharing it with the people we love. Each taco is a reminder of those summer nights filled with good company, laughter, and the kind of food that makes you feel right at home.
So, whether you’re planning a casual family dinner or a lively gathering with friends, these Fried Chicken Street Corn Tacos are sure to be a hit. They’re a fusion of flavors and memories that will make your taste buds dance and your heart feel full. Enjoy every crispy, creamy, and utterly delicious bite!
Making Fried Chicken Street Corn Taco
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Ingredients
- Flour tortillas
- 1 strip of bacon, cooked and diced per taco
- 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 pepper
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- Peanut oil or vegetable oil, for frying
- Street Corn Salad:
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- Juice and zest of 1 lime
- 1/3 cup sliced scallions
- 1/3 cup grated cojita cheese
- 1/4 cup minced cilantro
- 1 diced jalapeno
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon salt
- Jalapeno Lime Ranch:
- 3/4 cup mayonnaise
- 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 for spice level)
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro, stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or milk as substitute)
Directions
- Combine pickle juice and buttermilk in a medium bowl. Add the chicken tenders, cover with plastic wrap, and let them marinate in the refrigerator for a minimum of 2 hours, or overnight for the best results.
- For the coating, mix together the flour, cornstarch, and spices in a bowl. In a separate bowl, whisk together buttermilk and hot sauce. Add a few tablespoons of this mixture to the flour mixture to create small clumps.
- Heat oil in a cast iron skillet or deep fryer to 350°F. Remove the chicken from the marinade, pat dry, then coat in the flour mixture. Dip into the buttermilk mixture and coat again with the flour mixture. Let the coated chicken rest for a few minutes.
- Fry the chicken in batches, making sure not to overcrowd the skillet. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, turning occasionally for even cooking.
- For the street corn salad, grill the corn until charred, then cut the kernels off the cob. Mix with the remaining ingredients in a bowl and chill until ready to use.
- To prepare the jalapeno lime ranch, blend cilantro with pickled jalapenos and their juice until mostly smooth. Combine with mayonnaise, ranch seasoning, garlic powder, and salt. Stir in lime juice and buttermilk until you reach the desired consistency. Refrigerate until serving.
- To assemble the tacos, warm the tortillas in a skillet with a little oil until golden brown and crispy. Drain excess oil on paper towels.
- Assemble the tacos by placing a chicken tender in each tortilla, adding a scoop of street corn salad, and drizzling with jalapeno lime ranch. Serve with lime wedges for a fresh touch.
Storing Suggestion
Store leftover chicken tenders and street corn salad separately in airtight containers in the refrigerator. The tacos are best enjoyed fresh, but the components can be refrigerated for up to 3 days. Reheat the chicken in an oven to maintain its crispiness before serving.
Cooking Tips
For extra crunch, double coat the chicken tenders by dipping them in the buttermilk mixture and flour mixture twice. If you prefer a spicier kick, adjust the amount of hot sauce and jalapenos to taste.
Serving Suggestions
Serve these tacos with a side of fresh lime wedges and a simple green salad for a balanced meal. You can also pair them with a cold, crisp beer or a refreshing margarita.
Ingredient Substitutions
If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar. For a milder ranch dressing, reduce the amount of pickled jalapenos or omit them altogether.
Seasonal Variations
In the summer, use fresh corn on the cob and add extra herbs like basil or parsley to the street corn salad. In the winter, you can use frozen corn and add roasted red peppers for added sweetness and color.
Allergen Information
This recipe contains gluten and dairy. For gluten-free options, use gluten-free flour and tortillas. To make it dairy-free, use plant-based milk, dairy-free cheese, and yogurt substitutes in the ranch dressing.
FAQ:
Can I use chicken breasts instead of tenders?
Yes, you can use chicken breasts cut into strips. Adjust the cooking time to ensure they reach an internal temperature of 165°F.
How can I make the street corn salad spicier?
Increase the amount of diced jalapenos or add a pinch of cayenne pepper to the corn salad for an extra kick.
Can I make the jalapeno lime ranch ahead of time?
Yes, the jalapeno lime ranch can be made up to 2 days in advance and stored in the refrigerator. Stir before serving to ensure it’s well-mixed.
How can I ensure my chicken stays crispy?
To keep the chicken crispy, avoid overcrowding the skillet when frying, and ensure the oil is hot enough before adding the chicken.
What if I don’t have a deep fryer or cast iron skillet?
You can use a regular frying pan for cooking the chicken. Just make sure to use enough oil to submerge the chicken halfway.
Can I freeze the fried chicken?
Yes, you can freeze the cooked chicken tenders. Allow them to cool completely, then place them in an airtight container or freezer bag. Reheat in an oven to restore their crispiness.
Fried Chicken Street Corn Taco
Ingredients
Flour tortillas
- 1 strip of bacon cooked and diced per taco
- 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 pepper
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- Peanut oil or vegetable oil for frying
Street Corn Salad:
- 5-6 ears of corn husked and grilled
- 1/3 cup mayonnaise
- 1 garlic clove minced
- Juice and zest of 1 lime
- 1/3 cup sliced scallions
- 1/3 cup grated cojita cheese
- 1/4 cup minced cilantro
- 1 diced jalapeno
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon salt
Jalapeno Lime Ranch:
- 3/4 cup mayonnaise
- 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 for spice level
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk or milk as substitute
Instructions
- To prepare the chicken, mix pickle juice and buttermilk in a medium bowl. Add chicken tenders, cover with plastic wrap, and refrigerate for at least 2 hours, ideally overnight.
- For the coating, combine flour, cornstarch, and seasonings in a bowl. In another bowl, mix buttermilk and hot sauce. Add a few tablespoons of buttermilk mixture into the flour mixture to create clumps.
- Heat oil in a cast iron skillet or deep fryer to 350°F. Pat chicken dry, coat in flour mixture, then dip in buttermilk mixture, and return to flour mixture. Let the coated chicken rest for a few minutes.
- Fry the chicken in batches, avoiding overcrowding. Cook until golden brown and internal temperature reaches 165°F, turning occasionally.
- For the street corn salad, grill the corn, slice off the cob, and mix with other ingredients in a bowl. Refrigerate until ready to use.
- To make the jalapeno lime ranch, blend cilantro with pickled jalapenos and juice until mostly smooth. Combine with mayonnaise, ranch seasoning, garlic powder, and salt. Stir in lime juice and buttermilk until desired consistency is achieved. Refrigerate until serving.
- For assembling the tacos, heat tortillas in a skillet with a bit of oil until golden brown. Place on paper towels to drain excess oil.
- Assemble tacos by adding a chicken tender, a scoop of street corn salad, and a drizzle of jalapeno lime ranch. Serve with lime wedges.
- Enjoy your delicious and flavorful tacos!
