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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Char corn on grill until kernels develop slight caramelization. Carefully slice kernels from cob using a sharp knife.
- 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.
- Create cilantro-jalapeno puree by blending cilantro leaves, pickled jalapenos, and their juice until achieving a semi-smooth consistency.
- 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.
- 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.
- 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