Description
Delight in the comfort of Fried Chicken Street Corn Tacos, featuring crispy chicken and a zesty corn salad for a perfect flavor celebration.
Ingredients
Scale
- 1.5 lbs. chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne powder
- 2 tbsp hot sauce
- 1.5 cups buttermilk (for coating)
- Peanut or vegetable oil (for frying)
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup cilantro, minced
- 1 jalapeño, diced
- 1/2-1 tsp chili powder
- 1/4 tsp salt
- 3/4 cup mayo (for ranch)
- 3/4 cup sour cream
- 1 tbsp dry ranch seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt (for ranch)
- 1/2 cup pickled jalapeños
- 2 tbsp pickled jalapeño juice
- 3/4 cup cilantro, large stems removed
- 1 tbsp lime juice
- 1/4 cup buttermilk (for ranch)
- Flour tortillas
- Bacon (1 strip per taco, cooked and diced)
Instructions
- Marinate the chicken tenders in pickle juice for at least 30 minutes.
- Whisk together buttermilk, hot sauce, and marinated chicken in a bowl until well coated.
- Combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in another bowl for the coating.
- Set up a breading station with the buttermilk chicken and the dry mixture.
- Dredge the chicken tenders in the flour mixture and place them on a plate.
- Heat peanut or vegetable oil in a deep skillet over medium-high heat.
- Fry the chicken tenders in batches for about 5-7 minutes or until golden brown.
- Grill the corn until charred and slice the kernels off the cobs into a large bowl.
- Mix the corn salad with mayo, minced garlic, lime juice, lime zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt.
- Whisk together mayo, sour cream, dry ranch seasoning, garlic powder, salt, pickled jalapeños, jalapeño juice, cilantro, and lime juice in a separate bowl for the Jalapeño Lime Ranch.
- Warm the tortillas on a skillet or in foil in the oven.
- Assemble the tacos by layering each tortilla with a crispy chicken tender, corn salad, diced bacon, and drizzling with Jalapeño Lime Ranch.
Notes
For extra crunch, double-dip the chicken in buttermilk before dredging in flour. Customize with your favorite toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Frying, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg