Pin it
These fried chicken corn tacos bring together crispy, flavorful chicken with smoky bacon and tangy street corn, all finished with a creamy jalapeño lime sauce wrapped in soft tortillas. It’s a dish that combines bold textures and fresh zest, perfect for a satisfying dinner or weekend gathering.
I first made these on a weekend when friends were over, and everyone loved the combination of crunchy chicken and fresh street corn. Now it’s a regular request every time we get together.
Ingredients
- Chicken tenders: lean and quick-cooking, ideal for frying and marinating
- Pickle juice: adds a subtle tang that tenderizes and flavors the chicken uniquely
- Buttermilk: works with the pickle juice for tender meat and helps the coating stick
- All-purpose flour and cornstarch: give the coating its signature crispiness
- Garlic powder, paprika, onion powder, black pepper, cayenne powder: build a layered spice profile with mild heat
- Hot sauce: adds moisture and a punch before frying
- Peanut or vegetable oil: use a neutral oil with a high smoke point for frying
- Flour tortillas: choose fresh and pliable for soft, warm tacos
- Cooked crispy bacon: adds smoky and crunchy contrast
- Prepared creamy jalapeño lime ranch: brings cooling creaminess with a hint of heat
- Street corn salad: tangy sweetness with charred notes balances the richness
- Lime wedges: fresh acidity to finish the tacos perfectly
Step-by-Step Instructions
- Saturate the Chicken:
- Combine pickle juice and buttermilk in a medium mixing bowl. Add the chicken tenders ensuring they are fully submerged. Cover tightly and refrigerate for at least two hours or preferably overnight to maximize tenderness and flavor infusion.
- Prepare Coating Mixtures:
- In one bowl, mix together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder thoroughly. In a separate bowl whisk together the buttermilk and hot sauce until combined for dipping.
- Dredge and Rest:
- Remove chicken from marinade and pat dry with paper towels. Coat each piece first in the flour mixture shaking off excess, then dip into the buttermilk and hot sauce blend. Return to the flour mixture for a final dredge and shake off excess coating. Let the coated chicken rest briefly so the crust sets.
- Fry the Chicken:
- Heat enough peanut or vegetable oil in a cast iron skillet or deep fryer to 350 degrees Fahrenheit. Fry chicken pieces in batches of three to four making sure not to overcrowd. Turn occasionally and cook until golden brown and internal temperature reaches one hundred sixty five degrees Fahrenheit.
- Prepare the Tortillas:
- Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Warm tortillas one or two at a time for one to two minutes per side until they develop light golden brown spots and are pliable. Drain briefly on paper towels to remove excess oil.
- Assemble Tacos:
- On each tortilla lay one piece of fried chicken tender followed by a scoop of street corn salad and diced crispy bacon. Drizzle generously with creamy jalapeño lime ranch sauce. Serve with lime wedges on the side for squeezing over before eating.
Pin it
Storage Tips
Let fried chicken cool completely before refrigerating. Store in an airtight container for up to three days. Reheat in a hot skillet or oven to keep the crispiness without sogginess. Keep toppings and sauce separate if storing assembled tacos to maintain freshness.
Ingredient Substitutions
Chicken thighs can be used instead of tenders for juicier meat but will take a bit longer to cook. Corn tortillas work fine as a gluten-free option. If you do not have pickle juice, a mix of lemon juice and a splash of vinegar can replicate a similar tang. Adjust spice levels to taste by reducing cayenne or omitting hot sauce for milder flavor.
Serving Suggestions
Serve these tacos alongside a simple cabbage slaw or a scoop of black beans for a heartier meal. A cold Mexican beer or sparkling lime water pairs beautifully. Add slices of avocado or fresh pico de gallo for more layers of flavor and texture.
Pin it
Cultural Context
These tacos take inspiration from American street food but incorporate elements from traditional Mexican street corn, known as elote, with a creamy tangy twist. The use of pickle juice in marinades is a modern technique gaining popularity in southern cooking to enhance tenderness and flavor.
Frequently Asked Questions
- → What gives these ginger cakes their tender texture?
The combination of molasses, oil, and hot water in the batter helps keep the cakes moist and tender, while the balanced baking soda and spices create a soft crumb.
- → How should the filling be prepared for best results?
Blend softened cream cheese and butter with powdered sugar and vanilla until smooth and airy, then add heavy cream for a light, creamy consistency perfect for sandwiching.
- → Is it necessary to chill the cakes after assembling?
Chilling the assembled cakes for about 30 minutes helps the filling set firmly, making them easier to handle and enhancing their flavor melding.
- → Can I adjust the spices to taste?
Yes, you can modify the amounts of ginger, cinnamon, and other spices according to personal preference to balance warmth and sweetness.
- → What tools are recommended for best baking results?
Using a kitchen scale ensures precise ingredient measurement, while a small cookie scoop and flat baking trays help create evenly sized cakes that bake uniformly.