Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
Crispy fried chicken meets sweet grilled corn and zesty lime ranch dressing in a vibrant taco. Bold flavors and textures create a refreshing, crowd-pleasing dish perfect for gatherings.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55
- Yield: 4-6 tacos
- Category: Dinner
- Method: Frying & Grilling
- Cuisine: Mexican-American
- Diet: Omnivore
Ingredients
1.5 lbs chicken tenders
1 cup pickle juice
1/2 cup buttermilk (marinade)
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
2 tablespoons hot sauce
1.5 cups buttermilk (coating)
4-6 warm tortillas
2 ears grilled corn (husked, kernels cut)
1/4 cup mayonnaise
2 tablespoons lime juice
1 jalapeño (minced)
1/2 cup cilantro (chopped)
Instructions
Combine chicken tenders, pickle juice, and buttermilk in a bowl; marinate 1+ hours.
Mix flour, cornstarch, garlic powder, paprika, salt, onion powder, pepper, cayenne, hot sauce, and buttermilk into a coating.
Heat oil in a skillet. Dredge chicken in coating, fry until golden and crisp (6-8 minutes).
Grill corn ears until charred; cut kernels into a bowl. Dress corn with lime juice and jalapeño.
Spread mayonnaise on tortillas, add fried chicken, topped with street corn salad.
Finish with cilantro and a drizzle of jalapeño lime ranch.
Notes
Marinate chicken overnight for deeper flavor.
Use pre-cooked corn on non-grill days.
For extra heat, leave jalapeño seeds in the dressing.
Store remaining chicken in an airtight container for 2-3 days.