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These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch offer a perfect blend of crispy, spicy chicken combined with a fresh, tangy street corn salad and a creamy, zesty ranch dressing. The dish delivers bold flavors and textures that come together beautifully for a satisfying and fun meal that reminds me of vibrant street food stalls. It has become one of my go-to recipes when I want to impress friends or enjoy a festive dinner at home.
I first made these tacos for a summer cookout and they disappeared so quickly everyone asked for seconds. Now they are a staple for any gathering.
Ingredients
Chicken Marinade
- One cup pickle juice: for tenderizing and adding a tangy note
- One cup buttermilk: enhances moisture and softens the chicken
- One pound chicken tenders: which cook evenly and stay juicy
Chicken Coating
- One cup all-purpose flour: for structure in the coating
- Quarter cup cornstarch: to create extra crispiness
- One teaspoon salt: balances flavors
- Half teaspoon black pepper: adds subtle heat
- Half teaspoon paprika: gives smokiness to the coating
- Quarter teaspoon cayenne pepper: for an optional spicy touch, adjust to taste
- Half cup buttermilk: for dipping and helping the crust stick
- Two tablespoons hot sauce: adds spice and depth to the coating mix
Street Corn Salad
- Four ears of corn: grilled for a smoky flavor, kernels sliced off for easy mixing
- Half cup mayonnaise: provides a creamy, rich base
- Two cloves garlic: minced to impart bold aroma
- Two tablespoons fresh lime juice: for brightness and acidity
- Two scallions: finely chopped for freshness and crunch
- Half cup cotija cheese: crumbled for saltiness and texture
- Quarter cup cilantro: finely chopped for herbal notes
- One jalapeño: seeded and diced, adds mild heat
- Half teaspoon chili powder: for subtle warmth
- Half teaspoon salt: to taste
Jalapeño Lime Ranch
- Quarter cup cilantro: for herbal brightness
- Two pickled jalapeños: add tang and heat
- Two tablespoons jalapeño juice: from the pickled jalapeños for extra flavor
- Half cup mayonnaise: for creaminess
- Quarter cup sour cream: balances tang
- One tablespoon ranch seasoning mix: for classic flavor
- Half teaspoon garlic powder: enhances savory notes
- Quarter teaspoon salt: for balance
- Two tablespoons fresh lime juice: for acidity
- Quarter cup buttermilk: to thin the dressing and add richness
Tortillas
- Eight small corn or flour tortillas: choose fresh and pliable for best results
- Vegetable oil: for frying both chicken and tortillas
Step-by-Step Instructions
- Marinate the Chicken:
- Combine pickle juice and buttermilk in a medium bowl until well mixed. Fully submerge the chicken tenders in this marinade and cover the bowl tightly with plastic wrap. Refrigerate for at least two hours but preferably overnight. This step tenderizes the chicken and infuses a tangy flavor that shines through after frying.
- Prepare the Chicken Coating:
- Set up two separate bowls. In the first, mix together the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper until evenly combined. In the second bowl, stir together the buttermilk and hot sauce. To create the coating’s signature crunch, sprinkle a few tablespoons of the wet buttermilk mixture into the dry flour mix and lightly toss. This forms small clumps in the flour which fry up crispier.
- Fry the Chicken:
- Heat vegetable oil in a cast iron skillet or deep fryer to 350 degrees Fahrenheit or 175 degrees Celsius. Remove chicken from marinade letting excess drip off. Dredge each piece first in the flour mixture, then dip into the buttermilk-hot sauce mix, and finally coat again in the flour mixture. Let the coated chicken rest on a wire rack or plate for a few minutes so the crust sets. Fry the tenders in batches, cooking each side for about 2 to 3 minutes until golden brown and cooked through. Use a thermometer to check for an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. Drain the fried chicken on paper towels to remove excess oil.
- Make the Street Corn Salad:
- Grill the ears of corn over medium-high heat until lightly charred all over, about 10 minutes, turning occasionally for even cooking. Once cool enough to handle, slice the kernels off the cob and place them in a bowl. Add mayonnaise, minced garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix everything gently until well combined. Chill the salad for several hours or overnight if possible so the flavors meld nicely.
- Blend the Jalapeño Lime Ranch:
- In a blender or food processor, puree the cilantro, pickled jalapeños, and jalapeño juice until smooth. Transfer this paste into a mixing bowl and whisk in mayonnaise, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until creamy and smooth. Adjust the consistency by adding more buttermilk if needed. Refrigerate the dressing until ready to serve for the flavors to develop fully.
- Warm the Tortillas:
- Pour about a quarter inch of vegetable oil into a skillet and heat over medium heat. Fry one or two tortillas at a time, cooking each side for one to two minutes until golden and pliable. This method gives a slight crispness and prevents cracking when folding into tacos. Drain tortillas briefly on paper towels to remove excess oil.
- Assemble the Tacos:
- On each warm tortilla, lay down a crispy fried chicken tender. Spoon a generous amount of street corn salad over the chicken and finish with a drizzle of the jalapeño lime ranch dressing. Serve immediately while the tortillas are warm and the chicken is still crisp for maximum enjoyment.
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My favorite ingredient is the pickle juice in the marinade. It adds an unexpected zing that really takes the chicken beyond the usual fried flavor. One memorable time I made these tacos for a casual gathering, the guests were so impressed that they couldn’t stop asking for the secret behind the chicken’s tender juiciness and delightful tang.
Storage Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to bring back some of the crispiness. The street corn salad and jalapeño lime ranch can be refrigerated separately for up to four days. To keep tortillas fresh, wrap tightly in foil and toast briefly before serving.
Ingredient Substitutions
If buttermilk is not available, use regular milk mixed with a tablespoon of vinegar or lemon juice as a quick substitute. For the coating, you can replace cornstarch with rice flour or potato starch for a similar crisp texture. If you prefer less heat, omit or reduce the jalapeños in both the salad and the ranch. Cotija cheese can be swapped with feta or queso fresco for a similar crumbly and salty effect.
Serving Suggestions
Serve these tacos alongside a light Mexican-style rice or a simple black bean salad for a complete meal. A cold cerveza or a fresh lime agua fresca paired with the spicy and tangy flavors of the tacos creates a balanced and refreshing combo. Garnish with extra cilantro or chili powder for a little extra color and flavor when serving to guests.
Cultural and Historical Context
Street corn, or elote, is a beloved Mexican dish traditionally enjoyed grilled with seasonings, cheese, and creamy toppings. Incorporating it into tacos adds a layer of classic Mexican street food flavor. Fried chicken tacos are a perfect fusion of crispy southern fried chicken textures with bold Mexican spices and fresh salsa-like toppings. This recipe captures the essence of both culinary traditions in a distinctive and approachable way.
Recipe FAQs
- → How can I make the chicken extra crispy?
Use a double coating method by dipping the marinated chicken into the flour mixture, then buttermilk, and flour again. Let it rest before frying to set the crust.
- → Can I prepare the street corn salad ahead of time?
Yes, allowing the salad to chill for several hours or overnight helps the flavors meld beautifully.
- → What is the best oil for frying the chicken and tortillas?
Vegetable oil or any neutral oil with a high smoke point works best for frying to achieve even crispiness.
- → How spicy is the jalapeño lime ranch?
It has a moderate heat from fresh and pickled jalapeños, balanced by creamy mayo and lime brightness. You can adjust jalapeño amounts to taste.
- → Can I use flour tortillas instead of corn?
Absolutely. Both corn and flour tortillas can be lightly fried to create warm, pliable bases for these tacos.