Introduction to Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Hey there, fellow food lovers! If you’re looking for a delightful dish that combines the crispy goodness of fried chicken with the fresh zestiness of street corn, then look no further. My Fried Chicken Street Corn Taco with Jalapeno Lime Ranch is not only mouthwatering but also a perfect solution for your busy days. It’s a true crowd-pleaser that will impress everyone around your dining table, from picky eaters to adventurous foodies. Trust me, once you try these tacos, you’ll be adding them to your regular dinner rotation!
Why You’ll Love This Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Let’s be honest, life is busy and finding time to cook can feel overwhelming. That’s where my Fried Chicken Street Corn Tacos shine! They whip together quickly, making weeknight dinners a breeze. Plus, the crunchy chicken and creamy jalapeno lime ranch create a flavor explosion that your family will adore. Even those picky kiddos will devour these tasty tacos, making mealtime a joyful experience rather than a struggle!
Ingredients for Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Here’s the fun part! Collecting the ingredients for these Fried Chicken Street Corn Tacos is like gathering treasures for a culinary adventure. You’ll need a mix of familiar favorites and a few surprises.
- Chicken Tenders: The star of the show! Tender, juicy pieces that fry up beautifully, creating that crunchy exterior we all love.
- Pickle Juice: Adds a tangy zing to the chicken, helping to tenderize it while infusing flavor. Trust me, it’s a game-changer!
- Buttermilk: For marinating the chicken, it offers creaminess and moisture, ensuring that every bite is succulent.
- All-purpose Flour and Cornstarch: These are your magic dust. A great blend for a crispy coating that turns golden brown when fried.
- Spices: Garlic powder, paprika, onion powder, black pepper, cayenne powder, and salt—they all come together like a flavor symphony, each adding its unique note.
- Hot Sauce: Just a splash gives the chicken an extra kick. Adjust it to your taste for mild or wild!
- Fresh Corn: Grilled to perfection, the kernels will add sweetness and crunch to the taco. Using fresh corn truly makes a world of difference.
- Mayo and Sour Cream: Base for the creamy jalapeno lime ranch, combining to create a luscious dressing that elevates the entire dish.
- Jalapenos: Fresh and pickled versions are used in both the salad and ranch, adding a spicy pop that brightens everything up.
- Cilantro: Fresh herbs bring brightness and color. If you’re not a fan, you can skip it, but I highly recommend it!
- Cotija Cheese: This crumbly cheese adds a delightful salty flavor; feel free to substitute with feta if cotija isn’t available.
- Flour Tortillas: The perfect vessel for your taco goodness. Don’t forget to warm them up for the best experience!
- Bacon: For that irresistible crunch, cooked crisp and diced can take your tacos to a whole new level.
You’ll find exact measurements at the bottom of the article for your convenience. Let your culinary creativity flow as you gather these ingredients and prepare to enjoy a taste adventure!
How to Make Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Marinate the Chicken
Start by combining pickle juice and buttermilk in a medium bowl. This tangy mixture will work wonders on the chicken, infusing flavors and tenderizing it.
Submerge the chicken tenders completely, cover with plastic wrap, and let them marinate in the refrigerator. If you have the time, aim for a good two hours. For even more flavor, consider overnight marinating!
Prepare the Coating
In another bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. What you have here is your crispy coat.
In a separate bowl, mix the buttermilk with hot sauce. This concoction will ensure that your chicken has an extra burst of flavor before frying.
Fry the Chicken
Now, take the chicken out of the marinade and pat it dry. Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture.
Set the coated chicken aside for a bit to let that coating get a little pasty. Heat oil in a cast iron skillet or deep fryer until it reaches 350°F. Fry the chicken in batches until golden brown and crispy. This should take about 4-5 minutes per side.
Always check that the internal temperature reaches 165°F, then drain on paper towels. Your fried chicken will be as perfect as a summer day!
Grill the Corn
While the chicken cools, let’s get that corn on the grill! Whether you choose a skillet or an outdoor grill, char the corn until it looks beautifully toasted.
After grilling, carefully cut those kernels off the cob. They will add a sweet crunch to your tacos that is simply irresistible.
Make the Street Corn Salad
In a large bowl, combine the grilled corn, mayo, minced garlic, lime juice, zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and a bit of salt. Mix everything well.
Give it a taste and adjust those flavors if needed. Refrigerate until you’re ready to assemble the tacos. It should be cool and zesty!
Prepare the Jalapeno Lime Ranch
This creamy dressing is what makes everything pop! In a blender, puree cilantro and pickled jalapenos with their juice until smooth. You can add some lime juice here too for that extra kick!
In a mixing bowl, combine mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Stir the cilantro-jalapeno blend into this mixture. Add buttermilk bit by bit until you reach that creamy texture.
Pop it in the fridge to chill while you finish up.
Fry the Tortillas
In a skillet over medium-low heat, add a couple of tablespoons of oil. Fry those flour tortillas for about 1-2 minutes on each side until golden but still soft enough to fold.
Drain on paper towels to keep them crisp and not soggy.
Assemble the Tacos
Now comes the fun part! Take a warm tortilla and place one crunchy fried chicken tender inside. Then, scoop in some of that delicious street corn salad.
Finally, drizzle on your jalapeno lime ranch and top with crispy bacon pieces. Garnish with lime wedges, and you’re ready to dig in!
Tips for Success
- Marinate the chicken overnight for deeper flavor and tenderness.
- Adjust the level of spiciness by altering the amount of jalapenos in the ranch.
- Opt for fresh corn in peak season; it enhances sweetness and texture.
- Fry the chicken in batches to maintain oil temperature and crispiness.
- Warm your tortillas before filling to keep them pliable and refreshing!
Equipment Needed
- Cast Iron Skillet or Deep Fryer: Perfect for frying, but a regular frying pan works too.
- Mixing Bowls: Get a few different sizes for mixing ingredients and marinades.
- Whisk: Great for blending dry ingredients and sauces smoothly.
- Grill or Grill Pan: Essential for charring corn; a skillet will do in a pinch!
- Blender or Food Processor: Needed for that creamy jalapeno lime ranch; a bowl and fork work in a bind.
Variations of Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
- Spicy Chicken: For those who crave heat, marinate chicken tenders with extra cayenne powder or use spicy fried chicken instead.
- Grilled Chicken: Swap the fried chicken for grilled chicken breasts for a lighter option that’s still packed with flavor.
- Vegetarian Option: Replace chicken with grilled portobello mushrooms or crispy fried cauliflower for a hearty and delicious twist.
- Vegan Version: Use plant-based chicken strips and substitute mayo and sour cream with vegan alternatives for a tasty, dairy-free option.
- Gluten-Free: Opt for gluten-free flour and use corn tortillas to make this dish gluten-free without sacrificing flavor.
- Customize the Salad: Add diced avocado or chopped bell peppers for extra freshness and crunch to your street corn salad.
Serving Suggestions
- Pair your tacos with fluffy cilantro-lime rice for a truly fulfilling meal.
- Don’t forget some crispy tortilla chips and fresh salsa for a crunchy side.
- A refreshing mango or watermelon salad complements the spicy flavors beautifully.
- For drinks, consider serving with ice-cold margaritas or zesty limeade.
- Garnish with extra lime wedges and a sprinkle of cilantro for visual appeal!
FAQs about Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Can I make the Fried Chicken Street Corn Tacos ahead of time?
Yes! You can prepare the chicken and corn salad in advance. Just store them separately in the refrigerator. When you’re ready to serve, all you need to do is fry the tortillas and assemble the tacos. Quick and stress-free!
How can I adjust the spice level in the jalapeno lime ranch?
If you prefer a milder ranch, simply reduce the amount of pickled jalapenos used. You can also omit the diced jalapenos altogether for a creamy dressing that everyone will enjoy without the heat.
What’s a good substitute for cotija cheese?
If you can’t find cotija cheese, feta works as a great alternative. It offers a similar salty flavor and crumbly texture that pairs well with the other ingredients in your tacos.
How long will leftovers last in the fridge?
Leftovers can be stored in an airtight container for up to three days. Keep the tortillas separate from the chicken and salad to maintain their textures. You can always reheat the chicken in the oven for a crunchy result!
Can I use a different type of meat for these tacos?
Absolutely! Feel free to use grilled shrimp or tender beef strips for a delicious twist. Rotisserie chicken is also a fantastic shortcut that saves time while delivering flavor.
Final Thoughts
As we wrap up this culinary journey, I hope you’re inspired to try my Fried Chicken Street Corn Taco with Jalapeno Lime Ranch! This dish is more than just a recipe; it’s a celebration of flavors that brings family and friends together around the table. There’s something special about the crunch of the fried chicken paired with the vibrant street corn salad and zesty ranch. It transforms an ordinary dinner night into an extraordinary experience filled with laughter and joy. So, roll up those sleeves and dive into this recipe. Trust me, your taste buds will thank you!
Print
Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Frying and Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
A delicious fusion of fried chicken and street corn salad wrapped in a tortilla, topped with a creamy jalapeno lime ranch.
Ingredients
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 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 (for coating)
- Peanut oil or vegetable oil (for frying)
- 5–6 ears of corn, husked and grilled
- 1/3 cup mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup cilantro, minced
- 1 jalapeno, diced
- 1/2–1 teaspoon chili powder
- 1/4 teaspoon salt (for salad)
- 3/4 cup mayo (for ranch)
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder (for ranch)
- 1/2 teaspoon salt (for ranch)
- 1/2 cup pickled jalapenos (adjust to taste)
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro (large stems removed, for ranch)
- 1 tablespoon lime juice (for ranch)
- 1/4 cup buttermilk (or milk as a substitute, for ranch)
- Flour tortillas
- Bacon, cooked crisp and diced (1 strip per taco)
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Instructions
- In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders and cover with plastic wrap. Marinate in the fridge for at least 2 hours or overnight for maximum flavor.
- In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
- Remove chicken from marinade and pat dry. Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture. Set aside to let the coating get slightly pasty.
- Heat oil in a cast iron skillet or deep fryer to 350°F. Fry chicken in batches until golden brown, about 4-5 minutes per side, or until the internal temperature reaches 165°F. Drain on paper towels.
- Grill corn in a skillet or on a grill until charred, then carefully cut kernels off the cob.
- In a large bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt. Refrigerate until ready to use.
- In a blender or food processor, puree cilantro, pickled jalapenos, and their juice until smooth. In a mixing bowl, combine mayo, sour cream, ranch seasoning, garlic powder, and salt.
- Stir the cilantro-jalapeno puree into the mayo mixture. Add lime juice and buttermilk a little at a time until you reach the desired consistency. Refrigerate until chilled.
- Heat a few tablespoons of oil in a skillet over medium-low heat. Fry tortillas for 1-2 minutes on each side until golden but still pliable. Drain on paper towels.
- Place one fried chicken tender in each tortilla, add a scoop of street corn salad, and drizzle with jalapeno lime ranch. Top with crispy bacon pieces.
- Garnish with lime wedges and enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the spice level by adding more or fewer jalapenos in the ranch.
- Use fresh corn for the best taste.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
