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These Fried Chicken Street Corn Tacos were a hit! My kids couldnāt stop raving about the flavor, and my neighbors asked for the recipe after just one bite. The JalapeƱo Lime Ranch takes it to the next levelādefinitely a new family favorite!
Fried Chicken Street Corn Taco with JalapeƱo Lime Ranch
Ingredients :
Bacon, cooked crisp and diced 1 strip per taco
Flour tortillas
Chicken Tender Marinade
1.5 lbs. chicken tenders
1 cup pickle juice
1/2 cup buttermilk
Chicken Coating
1.5 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
2 tsp salt
2 tsp onion powder
2 tsp black pepper
1 tsp cayenne powder
2 tablespoons hot sauce
1.5 cups buttermilk
peanut oil or vegetable oil for frying chicken and for pan-frying shells
Street Corn Salad
5-6 ears of corn husked and grilled in a skillet/grill
1/3 cup mayo
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
1/2-1 tsp chili powder
1/4 tsp salt
Jalapeno Lime Ranch
3/4 cup mayo
3/4 cup sour cream
1 tablespoon dry ranch seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup pickled jalapenos 1/2 cup or 3/4 cup depending on how spicy you prefer
2 tablespoons juice from pickled jalapenos
3/4 cup cilantro large stems removed
1 tablespoon lime juice
1/4 cup buttermilk milk could be used as substitute
Instructions :
Frying Chicken
Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let it marinate in the fridge for at least 2 hours, but itās best if you can let it sit overnight to truly get the flavor of pickle juice.
Once ready to fry the chicken, put the flour mixture in a medium-sized bowl: flour, cornstarch and seasonings. In a seperate medium bowl, add buttermilk and hot sauce into stir until combined. Add a few tablespoons of the buttermilk into the flour and stir to create crumbs that will stick to the chicken.
Heat oil in a cast iron skillet or deep fryer. Preheat to 350Ā°F.
Taking the chicken pieces one at a time, pat them dry from marinade. Place in the flour mixture, then dunk into the buttermilk/hot sauce. Then back into flour mixture, make sure the chicken is well coated. Shake off any excess.
Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Use seperate hands for wet and dry handling to prevent flour caking on your fingers.
Carefully add chicken strips to the fry oil a few at a time. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the pan. Fry until golden brown or until internal temp reaches 165 degrees, turning every few minutes.
Street Corn Salad
Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until youāre ready to use. You can make this a day ahead for maximum flavor and ease.
Jalapeno Lime Ranch (Chuy's Creamy Jalapeno Copycat Recipe)
In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.
Pour cilantro mix directly into the sour cream mixture. Stir to combine. Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.
Assemble
Add a few tablespoons of neutral oil to a skillet over medium low heat. Add tortillas 1-2 at a time and cook on each side for 1-2 minutes or until they are golden brown but still pliable. Place pan-fried shells on a few layers of paper towels to absorb excess oil.
Assemble the taco by adding one chicken tender, a scoop of the elote salad, and a drizzle of the sauce. Serve with lime wedges.
Hey foodies! You know that feeling when you create something in the kitchen that just *clicks*? That's exactly how I felt about these Fried Chicken Street Corn Tacos. I've been on a mission to perfect them, and let me tell you, the journey was worth it. If you've been eyeing those delicious 'close-up' shots of Street Corn Tacos and wondering how to get yours to look and taste just as amazing, I've got some extra tips for you that go beyond just the recipe steps. First, let's talk about that crispy fried chicken. Itās the heart of this taco, and getting it right makes all the difference. My secret weapon? That pickle juice and buttermilk marinade. Don't skip the overnight soak if you can ā it truly tenderizes the chicken and infuses it with so much flavor. When you're frying, don't overcrowd your pan! Seriously, I learned this the hard way. Frying in smaller batches ensures the oil temperature stays consistent, leading to that perfectly golden-brown, crispy exterior you see in all the best food photos. And remember to use separate hands for wet and dry ingredients; it saves so much mess and keeps your coating perfectly clumpy for extra crunch. Next up, the Street Corn Salad. This isn't just any corn salad; it's bursting with vibrant flavors. Grilling the corn before slicing it off the cob adds an incredible smoky depth. If you don't have a grill, a cast-iron skillet works wonders for getting those lovely charred kernels. And the fresh cilantro, diced jalapeƱo, and cotija cheese? Non-negotiable for that authentic street corn vibe! I often make a bigger batch of this salad because it's fantastic on its own or as a side dish. Now, for the star sauce: the JalapeƱo Lime Ranch. This creamy green sauce is what brings everything together. I love how the pickled jalapeƱos give it that perfect zing and a hint of spice, balanced by the fresh lime and creamy base. When pureeing the cilantro and jalapeƱos, make sure it's as smooth as possible ā this creates that beautiful, consistent texture. Don't be afraid to adjust the amount of buttermilk to get your desired consistency; I like mine thick enough to cling to the chicken but still drizzle-able. It's truly a game-changer! Finally, let's talk assembly and presentation to achieve that 'close-up' worthy look. Warm tortillas are a must ā a quick pan-fry gives them a lovely texture and prevents them from tearing. Lay down a generous piece of crispy fried chicken, then pile on that vibrant yellow corn street salad. A generous drizzle of the creamy green JalapeƱo Lime Ranch is key; itās not just for flavor, it makes the taco look incredibly appetizing. A sprinkle of fresh cilantro and a few extra pickled jalapeƱo slices on top really make it pop. Serve with lime wedges for an extra squeeze of freshness. Trust me, when you take that first bite, you'll understand why these tacos are a new family favorite!