Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe
Crispy fried chicken tenders marinated in pickle juice and buttermilk, coated with a flavorful seasoned flour mix, and pan-fried to golden perfection. Served on warm, lightly pan-fried flour tortillas with smoky bacon, tangy street corn salad, and creamy jalapeno lime ranch sauce. A vibrant and delicious street-style taco bursting with textures and bold flavors, perfect for a casual meal or gathering.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Ingredients
Scale
Chicken Tender Marinade
- 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)
Other Ingredients
- 1.5 lbs chicken tenders
- Bacon, cooked crisp and diced (1 strip per taco)
- 8 flour tortillas
- 1 cup prepared Chuy’s creamy jalapeno copycat sauce
- 2 cups prepared street corn salad
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine the pickle juice and 1/2 cup buttermilk. Submerge the chicken tenders in the mixture and cover with plastic wrap. Refrigerate for at least 2 hours, ideally overnight, to allow the flavors to infuse deeply.
- Prepare the Coating: In one medium bowl, mix the all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, whisk together the remaining 1.5 cups buttermilk with the hot sauce. Add a few tablespoons of this buttermilk mixture to the flour mixture and stir until crumbly.
- Heat the Oil: Pour enough peanut or vegetable oil into a cast iron skillet or deep fryer to submerge the chicken pieces partially. Preheat the oil to 350°F (175°C) for frying.
- Coat the Chicken: Remove chicken pieces one at a time from the marinade and pat dry slightly with paper towels. Dredge each piece first in the flour mixture, then dip into the buttermilk hot sauce mixture, and back into the flour mixture, ensuring an even and thorough coating. Shake off excess flour. Use separate hands for wet and dry ingredients to avoid caking.
- Rest the Coated Chicken: Place the coated chicken pieces on a plate or rack and let them sit for a few minutes until the coating appears pasty and adheres properly.
- Fry the Chicken: Carefully add 3-4 pieces of coated chicken at a time into the hot oil. Avoid overcrowding. Fry for about 4-6 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels. Repeat with remaining chicken.
- Pan-Fry the Tortillas: Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Add 1-2 flour tortillas at a time and cook for 1-2 minutes per side until they are golden brown but still pliable. Drain the tortillas on paper towels to absorb excess oil.
- Assemble the Tacos: On each warmed tortilla, place one fried chicken tender, a scoop of street corn salad, diced crispy bacon (one strip per taco), and a drizzle of the creamy jalapeno lime ranch sauce. Serve immediately with lime wedges to squeeze over the top for added brightness.
Notes
- Marinating the chicken overnight will intensify the pickle flavor and tenderize the meat.
- Resting the coated chicken allows the batter to adhere better and improves the crispiness.
- Maintain the oil temperature at 350°F to ensure crisp chicken without greasy texture.
- Use peanut or vegetable oil for high smoke points suitable for frying.
- Warm and lightly pan-frying the tortillas adds texture and prevents sogginess in the tacos.
- Add more or less hot sauce in the coating mixture to adjust the spice level.
- For extra crunch, you can double dip the chicken in flour but be careful not to overload the coating.
Keywords: Fried Chicken Tacos, Street Corn Salad, Jalapeno Lime Ranch, Crispy Chicken, Mexican Street Food, Chicken Tenders, Taco Recipe