Fried Chicken Corn Tacos (Printer-Friendly)
Crispy chicken and charred corn combine with zesty jalapeno lime ranch and fresh toppings for a bold meal.
# The Ingredients You'll Need:
→ Chicken Tender Marinade
01 -
Chicken tenders
02 -
Pickle juice
03 -
Buttermilk
→ Chicken Coating
04 -
All-purpose flour
05 -
Cornstarch
06 -
Garlic powder
07 -
Paprika
08 -
Salt
09 -
Onion powder
10 -
Black pepper
11 -
Cayenne powder
12 -
Buttermilk
13 -
Hot sauce
14 -
Peanut oil or vegetable oil for frying
→ Street Corn Salad
15 -
Grilled corn kernels
16 -
Mayonnaise
17 -
Lime juice and zest
18 -
Minced garlic
19 -
Chopped cilantro
20 -
Diced jalapeno
21 -
Crumbled Cotija cheese
22 -
Chili powder
23 -
Salt
→ Jalapeno Lime Ranch
24 -
Mayonnaise
25 -
Sour cream
26 -
Dry ranch seasoning
27 -
Garlic powder
28 -
Salt
29 -
Pickled jalapenos with juice
30 -
Chopped cilantro
31 -
Lime juice
32 -
Buttermilk for consistency
→ For Assembling
33 -
Crispy chopped bacon
34 -
Flour tortillas
35 -
Lime wedges for serving
# Step-by-Step Instructions:
01 -
Combine pickle juice and buttermilk in a medium bowl. Submerge chicken tenders and refrigerate for at least 2 hours or overnight for optimal flavor.
02 -
In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In another bowl, combine buttermilk and hot sauce.
03 -
Dredge each marinated chicken tender in the dry seasoning mix, dip into the wet buttermilk mixture, then return to the dry coating to thoroughly coat.
04 -
Heat peanut or vegetable oil to 350°F in a deep fryer or skillet. Fry chicken tenders in batches until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 -
Grill corn until charred, then slice kernels off the cob. Mix with mayonnaise, lime juice and zest, minced garlic, chopped cilantro, diced jalapeno, crumbled Cotija cheese, chili powder, and salt. Chill until serving.
06 -
Blend cilantro, pickled jalapenos with juice until smooth. Combine with mayonnaise, sour cream, dry ranch seasoning, garlic powder, salt, lime juice, and buttermilk until drizzling consistency is achieved. Refrigerate until use.
07 -
Warm flour tortillas individually in a skillet over medium-low heat until golden and slightly crispy, maintaining pliability.
08 -
Place a fried chicken tender on each tortilla. Top with street corn salad, drizzle with Jalapeno Lime Ranch, garnish with crispy bacon, and serve alongside lime wedges.
# Extra Tips:
01 -
Marinate chicken overnight to enhance tenderness and flavor.
02 -
Fry chicken in batches to maintain crispiness and even cooking.
03 -
Prepare street corn salad a day ahead to allow flavors to meld.