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This crispy fried chicken street corn taco combines crunchy chicken tenders with a vibrant charred corn salad and a creamy jalapeno lime ranch that will elevate any taco night or casual gathering. The recipe balances bold flavors with textures made from simple but thoughtfully layered ingredients.
I first tried this recipe for a summer cookout, and it quickly became the highlight every time. Now my friends ask me to bring these tacos to every get-together because they are packed with flavor and texture.
Ingredients
- Chicken tenders: choose fresh, firm tenders for the best texture
- Pickle juice: adds brightness and breaks down protein for juicy meat
- Buttermilk: vital for tenderizing and flavor full fat preferred for richness
- All-purpose flour and cornstarch: cornstarch adds extra crispiness to the coating
- Garlic powder, paprika, salt, onion powder, black pepper, cayenne powder: spices that build a balanced, smoky, and slightly spicy crust
- Hot sauce: give the chicken coating a gentle kick, adjust to taste
- Peanut or vegetable oil: a neutral oil with a high smoke point for frying
- Corn: fresh ears, grilled until charred for authentic smoky character
- Mayonnaise: creamy binder for the corn salad
- Lime juice and zest: add zesty brightness to the salad and ranch
- Garlic, cilantro, jalapeno: fresh aromatics adding layers of flavor
- Cotija cheese: crumbled, adds salty tang and creamy texture
- Chili powder and salt: season corn salad for a mild smoky heat
- Sour cream and dry ranch seasoning: tang and familiar herb notes in the ranch
- Pickled jalapenos and juice: provide tangy heat to the ranch sauce
- Bacon: crispy and chopped, a savory crunch topping
- Flour tortillas: warm and pliable for easy folding
- Lime wedges: for squeezing fresh flavor at serving
Step-by-Step Instructions
- Combine the Marinade:
- In a medium bowl, stir together pickle juice and buttermilk. Submerge the chicken tenders completely, then cover and refrigerate for at least two hours or overnight to maximize tenderness and flavor absorption.
- Prepare the Coating:
- Set up two separate bowls. In the first bowl, mix the all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In the second bowl, whisk together buttermilk and hot sauce until blended.
- Dredge the Chicken:
- Remove a chicken tender from the marinade. Coat it thoroughly with the dry spice mixture, then dip it into the wet buttermilk and hot sauce bowl. Return it to the dry mixture for a final, even coating. Repeat for all tenders.
- Fry the Chicken:
- Heat peanut or vegetable oil to 350 degrees Fahrenheit in a skillet or deep fryer. Fry the chicken tenders carefully in batches, ensuring the oil temperature remains steady. Cook until the coating is golden brown and the internal temperature reaches at least 165 degrees Fahrenheit. Remove and drain on paper towels to remove excess oil.
- Make the Street Corn Salad:
- Grill the corn until nicely charred on all sides. Allow to cool slightly, then slice kernels off the cob carefully. In a bowl, combine grilled corn with mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro, diced jalapeno, crumbled cotija cheese, chili powder, and salt. Mix well and chill until ready to use.
- Prepare the Jalapeno Lime Ranch:
- In a blender or food processor, blend cilantro, pickled jalapenos, and their juice until smooth. Transfer to a bowl and mix with mayonnaise, sour cream, dry ranch seasoning, garlic powder, salt, lime juice, and enough buttermilk to reach a pourable consistency. Refrigerate until serving.
- Warm the Tortillas:
- Heat a skillet over medium-low heat. Warm each flour tortilla one at a time until slightly golden and crispy on the edges but still flexible enough to fold.
- Assemble the Tacos:
- Place one fried chicken tender on each tortilla. Top generously with street corn salad. Drizzle the jalapeno lime ranch over the top, then sprinkle chopped crispy bacon for added crunch. Serve immediately with lime wedges for extra zing.
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My favorite part of this dish is the street corn salad – the charred kernels bursting with fresh lime and smoky chili powder always take me back to summer barbecues with family. The layered flavors and contrast between creamy ranch and crispy chicken make this one unforgettable meal.
Storage Tips
Store leftovers in airtight containers in the refrigerator. Keep fried chicken separate from the salad and shells to stay crisp. Street corn salad keeps well overnight and even tastes better as the flavors meld. Reheat chicken gently in a low oven to preserve crunch.
Ingredient Substitutions
You can swap chicken tenders for thin chicken breasts but adjust frying time accordingly. If you cannot find cotija cheese, feta works as a salty, crumbly alternative. Use Greek yogurt instead of sour cream for a lighter ranch sauce. Avocado mayo is a good option for a healthier creamy salad base.
Serving Suggestions
Serve these tacos with your favorite Mexican-style sides like black beans, Mexican rice, or a fresh green salad. Add pickled red onions or sliced radishes for extra crunch and acidity. A cold Mexican beer or spicy margarita pairs beautifully with these bold flavors.
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Cultural Context
Street corn or elote is a beloved Mexican street food that highlights fresh corn grilled over coals and dressed with creamy, tangy, and spicy toppings. Incorporating it into tacos with fried chicken is a modern twist that blends traditional flavors with American comfort food. It reflects the vibrant and evolving nature of Mexican-inspired cuisine.
Frequently Asked Questions
- → How can I keep the fried chicken crispy?
Frying chicken in small batches at the correct temperature (350°F) ensures it cooks evenly and stays crispy. Draining on paper towels helps remove excess oil.
- → What is the best way to marinate the chicken?
Marinate chicken tenders in a mixture of pickle juice and buttermilk for at least two hours or overnight for maximum tenderness and flavor.
- → How do I char the corn for the salad?
Grill whole ears of corn until lightly charred on all sides, then cut the kernels off the cob for the salad, enhancing its smoky flavor.
- → Can I make the street corn salad ahead of time?
Yes, the street corn salad can be prepared a day in advance and kept chilled to allow flavors to meld.
- → What alternatives can I use for frying oil?
Peanut oil or vegetable oil are both suitable for frying due to their high smoke points and neutral flavors.
- → How do I adjust the jalapeno lime ranch's consistency?
Adjust the sauce thickness by adding buttermilk a little at a time until it reaches a drizzleable consistency.