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This crunchy, flavorful fried chicken street corn taco recipe combines the best of comfort food with fresh Mexican-inspired flavors. The crispy buttermilk chicken pairs perfectly with sweet street corn salad and a cooling jalapeno lime ranch that brings everything together in a deliciously messy handheld meal.
I first made these for a backyard gathering and they disappeared faster than anything else on the table. The combination of flavors reminded everyone of their favorite food truck tacos but with an elevated homemade touch that kept them coming back for seconds.
Ingredients
- Chicken tenders: Marinated in pickle juice and buttermilk creates incredibly tender meat with subtle tangy flavor
- Cornstarch: In the flour coating ensures maximum crispiness when fried
- Hot sauce: Adds depth to the buttermilk dredge without making it spicy
- Fresh corn: Gives the street corn salad authentic flavor but frozen can work in a pinch
- Cotija cheese: Provides the authentic salty finish to the corn salad
- Pickled jalapenos: In the ranch dressing offer consistent heat and bright flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Combine pickle juice and buttermilk in a bowl and submerge the chicken tenders completely. Cover and refrigerate for at least 2 hours though overnight produces the best flavor. The acidity from the pickle juice helps tenderize the meat while infusing it with a subtle tanginess that makes the chicken extra flavorful.
- Prepare the Coating:
- Mix the flour, cornstarch, and all seasonings in a medium bowl. In a separate bowl, combine buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture into the flour and stir to create small clumps that will stick to the chicken and create extra crispy bits. This step is crucial for achieving that perfect crunchy exterior.
- Dredge and Fry:
- Remove chicken from marinade and pat dry. Dredge each piece first in the flour mixture, then into the buttermilk mixture, and back into the flour again. Let coated pieces rest for a few minutes until the coating looks slightly pasty. Fry in 350°F oil until golden brown and 165°F internally, about 3-4 minutes per side depending on thickness.
- Make the Street Corn:
- Grill corn until charred then cut kernels from cobs. Mix with mayo, garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder and salt. The mixture should be creamy but with distinct kernels. Refrigerate until ready to use for best flavor development.
- Prepare the Jalapeno Lime Ranch:
- Blend cilantro, pickled jalapenos and their juice in a food processor until smooth. In a separate bowl, combine mayo, sour cream, ranch seasoning, garlic powder and salt. Add the cilantro mixture to the mayo mixture along with lime juice and buttermilk, adding the liquid gradually until reaching your preferred consistency.
- Crisp the Tortillas:
- Heat a few tablespoons of oil in a skillet over medium-low heat. Cook tortillas for 1-2 minutes per side until golden but still flexible. The slight crispness adds structure to hold all the fillings without becoming too rigid like a tostada.
- Assemble the Tacos:
- Layer each taco with a chicken tender, generous scoop of street corn salad, crumbled bacon, and a drizzle of jalapeno lime ranch. Serve immediately with lime wedges for an extra citrus kick.
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The jalapeno lime ranch is truly the star ingredient in this recipe. I originally discovered something similar at a Texas restaurant chain and became obsessed with recreating it at home. After many attempts, this version has become a family favorite that we use on everything from tacos to salads to dipping vegetables.
Make-Ahead Tips
The chicken marinade works best when left overnight, allowing those pickle juice flavors to fully penetrate the meat. The jalapeno lime ranch actually improves after 24 hours in the refrigerator when the flavors have time to meld together. Even the street corn salad can be made a day ahead, making this seemingly complex recipe quite manageable when broken into components.
Spice Level Customization
This recipe can easily be adjusted to suit different heat preferences. For milder tacos, reduce the cayenne in the chicken coating and use fewer pickled jalapenos in the ranch. For those who enjoy heat, add extra cayenne to the chicken, use the full amount of jalapenos in the ranch, and consider adding fresh diced jalapeno as a topping. You can even serve hot sauce alongside for guests to adjust their own heat level.
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Serving Suggestions
These tacos pair beautifully with classic Mexican sides like black beans or Mexican rice. For a lighter option, serve with a simple green salad dressed with lime vinaigrette. Complete the meal with a pitcher of margaritas or Mexican beer with lime wedges. For a festive presentation, serve all components buffet-style and let guests build their own perfect taco.
Cooking Technique Tips
When frying the chicken, maintaining oil temperature is crucial. Use a thermometer to keep it at 350°F, as oil that is too hot will burn the coating before cooking the chicken through, while oil that is too cool will result in greasy, soggy chicken. Work in small batches to prevent overcrowding, which lowers the oil temperature and results in less crispy chicken.
Frequently Asked Questions About Recipes
- → How do I make the chicken crispy?
Marinate the chicken overnight, coat it with seasoned flour, and fry in hot oil at 350°F for a golden, crunchy texture.
- → Can I make the street corn salad ahead of time?
Yes, you can prepare the street corn salad a day in advance to enhance the flavors and save time on cooking day.
- → What’s the best type of tortilla to use?
Flour tortillas work best for these tacos as they hold up well with the fillings and can be pan-fried for added texture.
- → How spicy is the jalapeno lime ranch?
The spice level can be adjusted by increasing or decreasing the amount of pickled jalapenos used in the dressing.
- → Can I bake the chicken instead of frying?
Yes, you can bake the chicken, but the texture will be less crispy. Use a wire rack over a baking sheet and cook at 400°F for best results.
- → How can I store leftovers?
Store the chicken, salad, sauce, and tortillas separately in airtight containers in the fridge for up to 3 days. Assemble tacos just before serving.