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.

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