Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch (Flavor Explosion!)

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are an explosion of flavor and texture! Crispy, juicy fried chicken, a vibrant and flavorful street corn salad, and a creamy, spicy jalapeño lime ranch are all nestled in warm, pan-fried flour tortillas. I love how this recipe combines the best of Southern fried chicken with the fresh, zesty flavors of Mexican street corn. It’s a truly unique and delicious taco experience that’s perfect for a fun dinner, a party, or any time you’re craving something bold and satisfying.

Why You’ll Love These Street Corn Tacos

• Flavor Bomb: The combination of crispy fried chicken, sweet and savory street corn salad, and spicy jalapeño lime ranch is incredible.
• Texture Party: You get crispy chicken, creamy sauce, crunchy corn, and soft tortillas all in one bite.
• Homemade Goodness: Making the chicken, street corn salad, and ranch from scratch elevates the flavors to the next level.
• Fun and Unique: A creative and delicious twist on traditional tacos.

Ingredients for Fried Chicken Street Corn Tacos

Here’s what you’ll need to make these epic tacos. The full list with measurements is in the recipe card below.

Chicken Tender Marinade

• Chicken tenders (Meat)
• Pickle juice (Brine)
• Buttermilk (Dairy)

Chicken Coating

• All-purpose flour (Dry Ingredient)
• Cornstarch (Thickener)
• Garlic powder (Spice)
• Paprika (Spice)
• Salt (Seasoning)
• Onion powder (Spice)
• Black pepper (Spice)
• Cayenne powder (Spice)
• Hot sauce (Condiment)
• Buttermilk (Dairy)
• Peanut Oil or Vegetable Oil

Street Corn Salad

• Ears of corn, husked and grilled (Vegetable)
• Mayo (Condiment)
• Garlic clove, minced (Aromatic)
• Lime, juiced and zested (Fruit)
• Sliced scallions (Vegetable)
• Grated cojita cheese (Dairy)
• Cilantro, minced (Herb)
• Jalapeno, diced (Vegetable)
• Chili powder (Spice Blend)
• Salt (Seasoning)

Jalapeño Lime Ranch

• Mayo (Condiment)
• Sour cream (Dairy)
• Dry ranch seasoning (Spice Blend)
• Garlic powder (Spice)
• Salt (Seasoning)
• Pickled jalapenos (Vegetable)
• Juice from pickled jalapenos (Liquid)
• Cilantro (Herb)
• Lime juice (Acid)
• Buttermilk (or milk) (Dairy)
• Bacon

To Assemble

• Flour tortillas (Wrap)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Fried Chicken Street Corn Tacos as is, but here are a few ideas for variations:

• Different Protein: Use grilled chicken, shrimp, or steak instead of fried chicken.
• Make it Spicier: Add more jalapeño to the street corn salad or the ranch dressing.
• Different Cheese: Use queso fresco, feta, or cotija cheese instead of cojita in the street corn salad.
• Add Avocado: Top the tacos with sliced or diced avocado.
• Corn Tortillas: Use corn tortillas instead of flour.

How to Make Fried Chicken Street Corn Tacos

Let me show you how to make these amazing Fried Chicken Street Corn Tacos:

Marinate the Chicken

1. I add the pickle juice and buttermilk into a medium bowl.
2. I submerge the chicken tenders in the mixture, cover with plastic wrap, and let it marinate in the fridge for at least 2 hours, but it’s best if I can let it sit overnight to truly get the flavor of the pickle juice.

Prepare the Chicken Coating

1. Once I’m ready to fry the chicken, I put the flour mixture in a medium-sized bowl: flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper and cayenne.
2. In a separate bowl, add buttermilk and hot sauce.
3. Stir until combined.
4. I add a few tablespoons of the buttermilk into the flour and stir to create crumbs that will stick to the chicken.

Fry the Chicken

1. I heat the oil in a cast iron skillet or deep fryer. I preheat to 350°F (175°C).
2. Taking the chicken pieces one at a time, I pat them dry from the marinade.
3. I place them in the flour mixture, then dunk into the buttermilk/hot sauce mixture, then back into the flour mixture, making sure the chicken is well coated. I shake off any excess.
4. I set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Use separate hands for wet and dry handling to prevent flour caking on your fingers.
5. I carefully add the chicken strips to the hot oil a few at a time. Don’t add more than three or four pieces at a time. I will need to fry in batches so I do not overcrowd the pan.
6. I fry until golden brown or until the internal temperature reaches 165 degrees F (74°C), turning every few minutes.

Make the Street Corn Salad

1. I grill up the corn and carefully slice it off the cob.
2. I combine all the street corn ingredients (corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cojita cheese, minced cilantro, diced jalapeno, chili powder, and salt) in a bowl and mix well.
3. I refrigerate until I’m ready to use it. You can make this a day ahead for maximum flavor and ease.

Make the Jalapeño Lime Ranch

1. In a food processor (or blender), I puree the cilantro leaves with the pickled jalapenos and their juice. I puree until mostly smooth, scraping down the sides a few times.
2. In a mixing bowl, I add the mayo, ranch seasoning, garlic powder, and salt. I mix well to combine.
3. I pour the cilantro mixture directly into the sour cream mixture. I stir to combine.
4. I add the lime juice, then add in the buttermilk a little at a time until I reach my desired consistency.
5. I store in a mason jar or a bowl tightly sealed and refrigerate for up to five days. Best served chilled so the flavors have time to meld together.

Assemble the Tacos

1. I add a few tablespoons of neutral oil to a skillet over medium-low heat.
2. I add the tortillas 1-2 at a time and cook on each side for 1-2 minutes or until they are golden brown but still pliable.
3. I place the pan-fried shells on a few layers of paper towels to absorb excess oil.
4. I assemble the taco by adding one chicken tender, a scoop of the elote salad, and a drizzle of the sauce.
5. Serve with lime wedges.

Tips and Tricks for the BEST Tacos

Here are my secrets for making these tacos truly amazing:

• Marinate the Chicken: Marinating the chicken in pickle juice and buttermilk makes it incredibly tender and flavorful.
• Double Dredge the Chicken: Double-dredging the chicken in the flour mixture creates an extra-crispy coating.
• Don’t Overcrowd the Pan: Fry the chicken in batches to ensure it cooks evenly and gets crispy.
• Use Fresh Corn: Freshly grilled corn adds the best flavor to the street corn salad.
• Make the Ranch Ahead: The jalapeño lime ranch is even better when made ahead of time, allowing the flavors to meld.

How to Serve

These Fried Chicken Street Corn Tacos are perfect for:

• Taco Night: A fun and flavorful twist on Taco Tuesday.
• Parties: A great appetizer or main course for parties and gatherings.
• Weeknight Dinners: A quick and easy meal that the whole family will love.

Make Ahead and Storage

You can prepare the chicken marinade, street corn salad, and jalapeño lime ranch ahead of time. Store them separately in the refrigerator. Fry the chicken and assemble the tacos just before serving. Leftover tacos can be stored in the refrigerator for up to 2 days. Reheat the chicken in the air fryer or oven to re-crisp it.

FAQs about Fried Chicken Street Corn Tacos

• Can I use a different type of protein?
  • Yes, you can use grilled chicken, shrimp, or steak instead of fried chicken.
• Can I make this without the street corn salad?
  • Yes, you can omit the street corn salad or substitute it with a different topping, like pico de gallo or guacamole.
• Can I use corn tortillas instead of flour?
  • Yes, you can

Enjoy these flavorful, crispy, and incredibly delicious Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch! They’re a perfect combination of textures and flavors that’s sure to be a new favorite.

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Marinating Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 60 minutes
• Yield: 8–10 1x
• Category: Main Course, Tacos
• Cuisine: American, Tex-Mex

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Description

These Fried Chicken Street Corn Tacos are a flavor explosion! Crispy, pickle-brined fried chicken is paired with a vibrant, creamy street corn salad and a zesty jalapeño lime ranch, all tucked into warm, pan-fried tortillas.

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Ingredients

Scale 1x2x3x

For the Chicken Tender Marinade:

• 1 1/2 pounds boneless, skinless chicken tenders
• 1 cup dill pickle juice
• 1/2 cup buttermilk

For the Chicken Coating:

• 1 1/2 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 pepper
• 2 tablespoons hot sauce (such as Frank’s RedHot)
• 1 1/2 cups buttermilk

For the Street Corn Salad:

• 5–6 ears of corn, husked
• 1/3 cup mayonnaise
• 1 clove garlic, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions (green onions)
• 1/3 cup grated Cotija cheese (or queso fresco)
• 1/4 cup fresh cilantro, minced
• 1 jalapeño, seeded and diced
• 1/2 – 1 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon salt

For the Jalapeño Lime Ranch:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon dry ranch dressing seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup pickled jalapeños, roughly chopped (or 3/4 cup for extra spicy)
• 2 tablespoons juice from pickled jalapeños
• 3/4 cup fresh cilantro, large stems removed
• 1 tablespoon lime juice
• 1/4 cup buttermilk (or milk)

For Assembly:

• Flour tortillas (about 8-10, depending on size)
• Peanut oil or vegetable oil, for frying chicken and pan-frying tortillas
• Cooked and Crumbled Bacon

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Instructions

Marinate Chicken:

• In a medium bowl, combine the pickle juice and buttermilk.
• Add the chicken tenders to the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

2. Prepare Chicken Coating:

• In a medium bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper.
• In a separate medium bowl, whisk together the 1 1/2 cups of buttermilk and hot sauce.
• Add a few tablespoons of the buttermilk mixture to the flour mixture and stir with a fork to create small, shaggy crumbs. This will help create a crispier coating.

3. Fry Chicken:

• Heat about 1-2 inches of peanut or vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) or a deep fryer to 350°F (175°C). Use a thermometer to monitor the oil temperature.
• Remove the chicken tenders from the marinade, allowing any excess liquid to drip off. Discard the marinade.
• Working in batches, dredge a few chicken tenders in the flour mixture, then dip them in the buttermilk/hot sauce mixture, and then dredge them again in the flour mixture, pressing gently to ensure the coating adheres. Shake off any excess flour.
• Carefully add the coated chicken tenders to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
• Remove the cooked chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

4. Make Street Corn Salad:

• Grill the corn on the cob (in a skillet, on an outdoor grill, or under the broiler) until the kernels are slightly charred.
• Carefully cut the kernels off the cob.
• In a medium bowl, combine the corn kernels, mayonnaise, minced garlic, lime juice, lime zest, sliced scallions, grated Cotija cheese, minced cilantro, diced jalapeño, chili powder, and salt. Mix well to combine.
• Refrigerate the street corn salad until ready to use. (Making it a day ahead allows the flavors to meld.)

5. Make Jalapeño Lime Ranch:

• In a food processor or blender, combine the cilantro leaves, pickled jalapeños, and jalapeño juice. Puree until mostly smooth, scraping down the sides of the bowl as needed.
• In a medium bowl, combine the mayonnaise, sour cream, dry ranch seasoning mix, garlic powder, and salt. Mix well.
• Add the pureed cilantro-jalapeño mixture to the mayonnaise mixture. Stir to combine.
• Stir in the lime juice.
• Gradually add the buttermilk, a little at a time, until the ranch reaches your desired consistency.
• Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

6. Pan-Fry Tortillas (Optional):

• Heat a few tablespoons of vegetable oil in a skillet over medium-low heat.
• Add tortillas one or two at a time and cook on each side for 1-2 minutes, or until they are golden brown and slightly crispy but still pliable.
• Place the pan-fried tortillas on a few layers of paper towels to absorb excess oil.

7. Assemble Tacos:

• Place a warmed tortilla on a plate.
• Add one cooked chicken tender (or cut into pieces).
• Top with a generous scoop of the street corn salad.
• Drizzle with the jalapeño lime ranch.
• Add crumbled bacon
• Serve immediately.

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Notes

• Chicken: You can use chicken breast instead of tenders, but tenders are generally more uniform in size and cook more quickly.
• Pickle Juice Marinade: The pickle juice marinade helps to tenderize the chicken and add flavor.
• Double Dredging: Double-dredging the chicken (flour, buttermilk, flour) creates an extra-crispy coating.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy fried chicken. Use a thermometer to ensure the oil stays at 350°F (175°C).
• Street Corn Salad: You can adjust the amount of jalapeño and chili powder to your preferred level of spiciness.
• Jalapeño Lime Ranch: This ranch is a copycat of the Chuy’s Creamy Jalapeño dressing. You can adjust the amount of jalapeños and their juice to control the heat.
• Tortillas: Flour tortillas are recommended, but you can use corn tortillas if you prefer.

 

• Serving Suggestion: Add any other of your favorite toppings.