Description
This Fried Chicken Street Corn Taco with Jalapeno Lime Ranch recipe offers a vibrant twist on classic tacos by combining crispy fried chicken tenders marinated in pickle juice and buttermilk with a flavorful street corn salad, creamy jalapeno ranch sauce, and crispy bacon, all wrapped in warm pan-fried flour tortillas. Perfect for a savory, satisfying meal with a balance of spicy, tangy, and fresh flavors.
Ingredients
Scale
Chicken Tender Marinade
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1.5 lbs chicken tenders
Chicken Coating
- 1.5 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 powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- Peanut oil or vegetable oil for frying
Tacos
- 8 flour tortillas
- 8 strips cooked crisp bacon, diced (1 strip per taco)
- 1 cup prepared Chuy’s creamy jalapeno copycat sauce
- 2 cups prepared street corn salad
- Lime wedges, for serving
Instructions
- Marinate the Chicken: Combine pickle juice and 1/2 cup buttermilk in a medium bowl. Submerge the chicken tenders in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to infuse the chicken with tangy flavor.
- Prepare the Coating: In one medium bowl, mix together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine the 1.5 cups buttermilk with hot sauce and stir until blended. Add a few tablespoons of the buttermilk mixture into the flour mixture and stir until crumbly to help the coating adhere better.
- Heat the Oil: Heat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C) for frying the chicken.
- Coat the Chicken: Remove chicken from the marinade and pat dry. One piece at a time, dredge in the seasoned flour mixture, then dip into the buttermilk and hot sauce mixture, and then back into the flour mixture, ensuring each piece is thoroughly coated. Shake off any excess flour. Use separate hands for wet and dry steps to prevent clumping.
- Rest the Coated Chicken: Set the coated chicken pieces aside for a few minutes until the coating starts to firm up and look pasty, which helps create a crispier crust when fried.
- Fry the Chicken: Carefully add chicken tenders to the hot oil in batches of 3-4 to avoid overcrowding. Fry until golden brown and cooked through, about 5-7 minutes per batch, turning occasionally. The internal temperature should reach 165°F (74°C). Drain on paper towels.
- Pan-Fry the Tortillas: In a skillet over medium-low heat, add a few tablespoons of neutral oil. Fry tortillas 1-2 at a time for 1-2 minutes on each side until golden brown but still pliable. Drain on paper towels to remove excess oil.
- Assemble the Tacos: Layer each tortilla with one fried chicken tender, a scoop of street corn salad, diced crispy bacon, and a drizzle of creamy jalapeno sauce. Serve immediately with lime wedges for squeezing.
Notes
- For best flavor, marinate the chicken overnight in the pickle juice and buttermilk mixture.
- Use separate utensils for wet and dry coating steps to keep the breading from clumping.
- Do not overcrowd the frying pan to maintain oil temperature and achieve maximum crispiness.
- Use a thermometer to ensure chicken reaches safe internal temperature of 165°F.
- Pan-frying tortillas adds texture but they should remain pliable for easy folding.
- Prepare the street corn salad and creamy jalapeno sauce in advance for quick assembly.
Keywords: Fried chicken tacos, street corn salad, jalapeno lime ranch, crispy chicken tenders, skillet fried tortillas