Fried Chicken Street Corn Taco with Jalapeno Lime Ranch: A Flavor Explosion
The Fried Chicken Street Corn Taco with Jalapeño Lime Ranch is a mouthwatering fusion of textures and flavors that’s sure to become a favorite for taco lovers. Imagine biting into a perfectly crunchy fried chicken tender, topped with creamy and spicy jalapeño lime ranch, and sweet, smoky street corn salad, all wrapped in a warm, golden tortilla. It’s a delightful blend of Southern comfort and vibrant street-food flair. This dish is ideal for parties, casual family dinners, or simply treating yourself to a restaurant-worthy meal at home.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 55 minutes (including marinade time)
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Frying, Grilling
- Cuisine: Mexican-American
Ingredients
Chicken Tender Marinade
- Chicken tenders: The star of the show, these are perfect for frying and fit beautifully in the taco.
- Pickle juice: Adds a tangy kick that tenderizes the chicken while infusing it with flavor.
- Buttermilk: Ensures the chicken stays moist and tender.
Chicken Coating
- Flour and cornstarch: Create the signature crispy, golden coating.
- Seasonings: Garlic powder, paprika, cayenne, onion powder, salt, and black pepper add layers of spice and depth.
- Hot sauce: Provides a subtle heat that enhances the coating.
- Buttermilk: Binds the coating and gives it a rich texture.
Street Corn Salad
- Fresh corn: Grilled to bring out its natural sweetness and smoky flavor.
- Mayo, lime juice, and zest: Form a creamy, tangy base.
- Cojita cheese: Adds a salty, crumbly contrast.
- Cilantro, scallions, and jalapeño: Infuse freshness and spice.
- Chili powder: Enhances the smoky profile.
Jalapeño Lime Ranch
- Mayo and sour cream: The creamy base of the sauce.
- Pickled jalapeños and juice: Add spice and tang.
- Cilantro and lime juice: Bring freshness and brightness.
- Dry ranch seasoning: A convenient shortcut for herby, savory flavor.
- Buttermilk: Adjusts the consistency for drizzling.
Additional Components
- Flour tortillas: The warm, pliable base that holds everything together.
- Bacon: Crisp, salty pieces for an extra layer of indulgence.
Instructions
Preparing the Chicken Tender Marinade
The chicken marinade is the key to tender, flavorful fried chicken. Combine pickle juice and buttermilk in a medium bowl, then submerge the chicken tenders completely. Cover the bowl with plastic wrap and refrigerate for at least two hours, though overnight marination will give the best results. The pickle juice adds a tangy zing while breaking down the meat’s fibers for maximum tenderness.
Coating and Frying the Chicken
Once marinated, it’s time to coat and fry the chicken. In one bowl, mix flour, cornstarch, and all the seasonings. In a separate bowl, combine buttermilk and hot sauce. Adding a bit of buttermilk to the dry mixture and stirring creates small clumps that form the crispy texture during frying. Dip each chicken tender into the dry mix, then the buttermilk, and finally back into the dry mix for a thick, even coating. Let the coated chicken sit for a few minutes to set the crust before frying.
Heat oil to 350°F in a deep fryer or cast-iron skillet. Fry the tenders in small batches to avoid overcrowding. Cook until the chicken is golden brown and the internal temperature reaches 165°F. Transfer the fried tenders to a paper towel-lined plate to drain excess oil.
Making the Street Corn Salad
Grill the corn until charred and fragrant, then slice it off the cob. In a bowl, mix the grilled corn with mayo, minced garlic, lime juice and zest, sliced scallions, grated cojita cheese, minced cilantro, diced jalapeño, chili powder, and salt. This salad can be made a day in advance to let the flavors meld together. Refrigerate until ready to use.
Preparing the Jalapeño Lime Ranch
For the ranch, puree cilantro, pickled jalapeños, and jalapeño juice in a blender until smooth. Mix the puree with mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Stir in lime juice and gradually add buttermilk until the desired consistency is achieved. This creamy, spicy, and tangy dressing ties the tacos together beautifully.
Assembling the Tacos
To prepare the tortillas, heat a skillet over medium-low heat with a little neutral oil. Fry the tortillas until golden brown on both sides, but still pliable. Pat them dry with paper towels to remove excess oil.
Assemble each taco by laying down a fried chicken tender, adding a scoop of street corn salad, and drizzling the jalapeño lime ranch over the top. Garnish with diced bacon and serve with lime wedges for a fresh squeeze of citrus.
Notes
- Chicken: For a lighter option, grill the chicken tenders instead of frying.
- Vegetarian Option: Substitute fried tofu or crispy cauliflower for the chicken.
- Street Corn Salad: Use frozen corn if fresh is unavailable. Roast it in a hot skillet to mimic the charred flavor.
- Jalapeño Lime Ranch: Adjust the spice level by using fewer pickled jalapeños or replacing them with diced green chilies.
- Toppings: Add diced avocado, shredded lettuce, or sliced radishes for extra crunch and freshness.
- Tortillas: Corn tortillas can be used instead of flour for a gluten-free option.