The Ultimate Fried Chicken Street Corn Taco Recipe with Zesty Ranch

Crispy, golden street corn tacos packed with fried chicken bring a mouthwatering twist to your dinner table.

bacon adds a smoky crunch that perfectly complements the tender chicken nestled inside warm tortillas.

jalapeño lime ranch sauce delivers a tangy kick that awakens every taste bud.

The combination of crisp corn, savory chicken, and zesty sauce creates an irresistible flavor explosion.

Spicy and creamy elements dance together in each bite, promising a seriously addictive meal.

Bold ingredients transform these tacos from ordinary to extraordinary.

You won’t be able to resist diving into this flavor-packed street food sensation.

Storing Chicken Street Corn Tacos for Next-Day Enjoyment

• Store fried chicken, corn salad, and ranch sauce separately in airtight containers. Keep refrigerated for 3-4 days to maintain freshness and prevent soggy textures.
• Warm chicken in the oven at 350F for 10-12 minutes to restore crispiness. Avoid microwave to prevent soft, rubbery coating. Place on a wire rack over a baking sheet for best results.
• Quickly warm tortillas in a dry skillet over medium heat for 30 seconds on each side. Alternatively, wrap in damp paper towel and microwave for 15-20 seconds until soft and pliable.

FAQs

• Why use pickle juice for marinating chicken?

Pickle juice helps tenderize the chicken by breaking down proteins, adding moisture and a subtle tangy flavor that makes the meat more juicy and flavorful.

• Can I substitute the buttermilk if I don't have it?

Yes, you can make a buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using to achieve similar acidity and thickness.

• What makes the chicken coating extra crispy?

The combination of flour and cornstarch creates a crunchier exterior, while double-dredging the chicken (flour-buttermilk-flour) helps build a thick, crisp coating that stays crunchy.

What Makes Fried Chicken Street Corn Tacos Unforgettable

• Blast through boring dinners with this zesty taco recipe that combines crispy fried chicken, tangy street corn, and bold ranch sauce for a flavor explosion.
• Break down intimidating restaurant-style cooking into simple steps that let home cooks create restaurant-quality tacos without professional training.
• Adjust heat levels by controlling jalapeno quantities, swap proteins, or modify toppings to match your family's taste preferences and dietary needs.
• Elevate casual gathering menus with a show-stopping dish that looks gourmet but comes together with straightforward techniques anyone can master.

Ingredients for Street Corn Tacos with Jalapeño Ranch

• Chicken Tenders: Juicy and tender meat that forms the main protein of the dish.
• Bacon: Crispy meat that adds a smoky and salty flavor to the tacos.

• Corn: Sweet and charred corn that creates a vibrant street-style salad.
• Scallions, Jalapeno, Cilantro: Fresh herbs and spicy peppers that provide bright and zesty flavors.

• Pickle Juice, Buttermilk: Tenderizing liquid that helps keep the chicken moist and flavorful.
• Flour, Cornstarch: Dry ingredients that create a crispy and textured coating for the chicken.
• Garlic Powder, Paprika, Onion Powder, Black Pepper, Cayenne Powder: Spices that add depth and heat to the chicken coating.

• Mayo, Sour Cream: Creamy base for the ranch dressing.
• Lime Juice and Zest: Citrusy element that brightens the overall flavor.
• Ranch Seasoning: Premixed spice blend that provides a classic ranch taste.
• Pickled Jalapenos: Tangy and spicy ingredient that adds complexity to the sauce.

• Tortillas: Soft corn tortillas that serve as the base for the tacos.
• Cotija Cheese: Crumbly Mexican cheese that adds a salty and tangy note to the street corn salad.

Essential Tools for Chicken Street Corn Tacos

• Cast-iron skillet or deep fryer: Essential for achieving crispy, golden-brown chicken at precise 350F temperature.
• Medium mixing bowls: Perfect for preparing marinade, coating, and street corn salad.
• Food processor: Needed to create smooth cilantro and pickled jalapeno sauce.
• Sharp knife: Crucial for slicing corn off the cob and chopping ingredients.
• Skillet: Used for pan-frying tortillas to golden perfection.
• Paper towels: Great for draining excess oil from fried chicken and tortillas.
• Measuring cups and spoons: Help ensure accurate ingredient proportions.
• Tongs: Helpful for safely turning chicken while frying and handling tortillas.
• Cutting board: Provides a clean surface for chopping and preparing ingredients.

How to Assemble Fried Chicken Street Corn Tacos

Step 1: Marinate The Chicken

Combine pickle juice and buttermilk in a medium bowl.

Completely submerge chicken tenders in the marinade.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 2: Create The Seasoned Coating

Prepare two separate mixing bowls:

• Flour
• Cornstarch
• Garlic powder
• Paprika
• Salt
• Onion powder
• Black pepper
• Cayenne powder

• Buttermilk
• Hot sauce

Step 3: Dredge The Chicken

Pat marinated chicken pieces dry with paper towels.

Carefully coat each piece first in flour mixture, then dip into buttermilk mixture, and again in flour mixture.

Let coated chicken rest until coating becomes slightly pasty.

Step 4: Fry To Golden Perfection

Heat oil in a cast-iron skillet or deep fryer to 350F.

Carefully fry chicken tenders in batches until they turn golden brown and reach an internal temperature of 165F.

Rotate pieces occasionally for even cooking.

Step 5: Prepare Street Corn Salad

Grill husked corn until lightly charred.

Carefully slice kernels off the cob.

• Grilled corn kernels
• Mayonnaise
• Minced garlic
• Lime juice and zest
• Sliced scallions
• Grated cotija cheese
• Minced cilantro
• Diced jalapeno
• Chili powder
• Salt

Mix thoroughly and refrigerate until ready to use.

Step 6: Craft Jalapeno Lime Ranch

• Cilantro leaves
• Pickled jalapenos
• Jalapeno juice

Puree until mostly smooth.

• Mayonnaise
• Sour cream
• Dry ranch seasoning
• Garlic powder
• Salt

Add cilantro mixture and lime juice.

Gradually incorporate buttermilk until desired consistency is reached.

Step 7: Warm Tortillas

Add neutral oil to a skillet over medium-low heat.

Cook tortillas 1-2 at a time, browning each side while maintaining pliability.

Drain on paper towels.

Step 8: Assemble Tacos

Place one fried chicken tender on each tortilla.

Top with a generous scoop of street corn salad.

Drizzle with jalapeno lime ranch.

Sprinkle crispy bacon pieces on top.

Serve with fresh lime wedges.

Tips for Crunchy, Flavor-Packed Street Corn Tacos

• Use pickle juice and buttermilk to tenderize chicken, ensuring juicy and flavorful meat with a tangy kick.
• Double-dredge chicken in seasoned flour for extra crispy, textured exterior that locks in moisture and provides incredible crunch.
• Maintain consistent 350F for even frying, preventing greasy chicken and achieving golden-brown perfection without burning.
• Add fresh cilantro and pickled jalapeños to ranch sauce for a zesty, herbaceous twist that elevates the entire taco experience.
• Pan-fry tortillas briefly to create flexibility and light crispness, preventing them from becoming too hard or falling apart.

Fun Variations for Chicken Street Corn Tacos

• Vegetarian Corn Tacos: Replace chicken with crispy tofu or tempeh, marinated in pickle juice and buttermilk alternative. Coat with same spice mixture and air fry for healthier option.
• Gluten-Free Version: Swap wheat flour with almond or rice flour. Use gluten-free tortillas and ensure all seasonings are certified gluten-free for celiac-friendly meal.
• Low-Carb Adaptation: Skip tortillas and serve chicken and corn salad over cauliflower rice. Use lettuce wraps as alternative taco shell for lighter meal.
• Spicy Southwest Remix: Add chipotle powder to chicken coating. Incorporate roasted poblano peppers into corn salad for extra heat and smoky flavor profile.

Serving Street Corn Tacos for a Flavorful Feast

• Flavor Fiesta Plating: Arrange tacos on a colorful wooden board with scattered lime wedges and extra bacon bits for a vibrant, appetizing presentation.
• Sidekick Companions: Serve with crisp Mexican-style coleslaw or quick pickled red onions to add tangy crunch and balance the rich fried chicken.
• Drink Pairing Magic: Match with ice-cold Mexican beer like Modelo or a zesty margarita to complement the spicy, creamy flavor profile of the tacos.
• Weekend Party Hack: Create a DIY taco bar where guests can assemble their own tacos, adding extra ranch, bacon, or corn salad to personalize their plate.

Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch Recipe

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4.6 from 23 reviews

• Total Time: 2 hours 20 minutes
• Yield: 8 1x

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Description

Mexican street corn meets crispy fried chicken in these mouthwatering tacos, blending spicy jalapeño lime ranch with smoky bacon. Layers of flavor and texture create an irresistible meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1.5 lbs chicken tenders
• 1 strip bacon per taco, cooked crisp and diced

Dry Ingredients:

• 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
• 1/2–1 teaspoon chili powder
• 1 tablespoon dry ranch seasoning
• 1/2 teaspoon salt

Wet Ingredients and Toppings:

• 1 cup pickle juice
• 1.5 cups buttermilk (0.36 liters)
• 1/2 cup buttermilk (0.12 liters)
• 2 tablespoons hot sauce
• Peanut oil or vegetable oil for frying chicken and for pan-frying shells
• 5–6 ears corn, husked and grilled
• 1/3 cup mayonnaise
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cojita cheese
• 1/4 cup cilantro, minced
• 1 jalapeno, diced
• 1/4 teaspoon salt
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/2 teaspoon garlic

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Instructions

1. Immerse chicken tenders in a blend of pickle juice and buttermilk for enhanced flavor and tenderness. Refrigerate for minimum 2 hours, ideally overnight, allowing marinade to penetrate deeply.
2. Create a robust seasoning mixture by combining flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in one bowl. Prepare a separate buttermilk and hot sauce mixture for dipping.
3. Remove chicken from marinade and thoroughly pat dry. Meticulously coat each piece by first dredging in seasoned flour, then dipping in buttermilk mixture, and finally re-coating with flour. Allow coating to rest until slightly tacky.
4. Heat oil in cast-iron skillet to precisely 350F. Carefully fry chicken tenders in batches, rotating occasionally, until achieving a golden-brown exterior and internal temperature reaches 165F.
5. Char corn on grill until kernels develop slight caramelization. Carefully slice kernels from cob using a sharp knife.
6. Craft street corn salad by combining grilled corn kernels with mayo, garlic, lime zest and juice, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate to meld flavors.
7. Create cilantro-jalapeno puree by blending cilantro leaves, pickled jalapenos, and their juice until achieving a semi-smooth consistency.
8. Whisk ranch sauce ingredients: mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Incorporate cilantro-jalapeno puree and lime juice. Adjust buttermilk for desired thickness.
9. Warm tortillas in lightly oiled skillet over medium-low heat, cooking 1-2 minutes per side until golden but still flexible. Drain excess oil on paper towels.
10. Assemble tacos by placing fried chicken tender on each tortilla. Top with street corn salad, drizzle with jalapeno lime ranch, sprinkle crispy bacon pieces, and serve with lime wedges.

Notes

• Brine the chicken in pickle juice for extra tenderness, helping to keep the meat juicy and flavorful during frying.
• Use a thermometer to ensure the oil stays consistently at 350F, preventing soggy or overcooked chicken.
• Let the coated chicken rest before frying so the breading adheres better and creates a crispier exterior.
• Customize the heat level by adjusting cayenne and jalapeno quantities to suit different spice tolerances.
• Replace chicken with tofu or cauliflower for a vegetarian version that still delivers bold street corn flavors.
• Make ranch sauce ahead of time to allow flavors to meld and intensify in the refrigerator.
• Pat corn and chicken dry before cooking to achieve maximum crispiness and prevent excess moisture.
• Cook bacon separately and drain on paper towels to maintain its crispy texture for taco topping.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 550
• Sugar: 4 g
• Sodium: 1200 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 90 mg