Fried Chicken Street Corn Tacos (Print)

Crispy chicken, charred corn, zesty jalapeño lime ranch—this Tex-Mex taco creation bursts with bold, crave-worthy flavors.

# Ingredients:

→ Chicken Tender Marinade

01 - 680 g chicken tenders
02 - 240 ml pickle juice
03 - 120 ml buttermilk

→ Chicken Coating

04 - 190 g all-purpose flour
05 - 32 g cornstarch
06 - 12 g garlic powder
07 - 8 g paprika
08 - 8 g salt
09 - 6 g onion powder
10 - 6 g ground black pepper
11 - 2 g cayenne powder
12 - 30 ml hot sauce
13 - 360 ml buttermilk
14 - Peanut oil or vegetable oil, for frying

→ Street Corn Salad

15 - 5–6 ears fresh corn, husked and grilled
16 - 80 ml mayonnaise
17 - 1 garlic clove, minced
18 - 1 lime, juice and zest
19 - 35 g sliced scallions
20 - 35 g grated cotija cheese
21 - 15 g cilantro, minced
22 - 1 jalapeño, diced
23 - 2–4 g chili powder
24 - 1 g salt

→ Jalapeño Lime Ranch

25 - 180 ml mayonnaise
26 - 180 ml sour cream
27 - 8 g dry ranch seasoning
28 - 2 g garlic powder
29 - 2 g salt
30 - 60 g pickled jalapeños
31 - 30 ml pickled jalapeño juice
32 - 20 g cilantro, stems removed
33 - 15 ml lime juice
34 - 60 ml buttermilk

→ Assembly

35 - 8 flour tortillas
36 - 8 strips cooked bacon, diced
37 - Fresh cilantro leaves, for garnish
38 - Lime wedges, for serving

# Steps:

01 - In a bowl, whisk together pickle juice and buttermilk. Submerge the chicken tenders completely, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight for maximum tenderness and flavor.
02 - In one bowl, combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne. In a second bowl, whisk buttermilk with hot sauce. Add a few tablespoons of buttermilk into the flour mixture and mix briefly to form small clumps for a crunchier crust.
03 - Heat oil in a cast iron skillet or deep fryer to 175°C. Dredge marinated chicken in flour mixture, then dip into the buttermilk mixture, and return to the flour blend. Let battered pieces rest briefly. Fry in batches, 2–3 pieces at a time, for 2–3 minutes per side until golden and cooked through (internal temperature of 74°C). Drain on paper towels.
04 - Grill the corn on all sides until lightly charred. Cool slightly, then slice kernels from cobs. In a mixing bowl, combine grilled corn kernels with mayonnaise, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix thoroughly and refrigerate until ready to use.
05 - In a blender or food processor, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Transfer to a bowl and stir in mayonnaise, sour cream, dry ranch seasoning, garlic powder, salt, lime juice, and buttermilk. Whisk until creamy, adjusting the consistency by adding more buttermilk if needed. Chill before using.
06 - Heat a non-stick skillet with a small amount of oil over medium heat. Fry each tortilla for 1–2 minutes per side until golden and flexible. Keep warm with a clean towel.
07 - Place one crispy chicken tender onto each warm tortilla. Top with a generous scoop of street corn salad, drizzle with jalapeño lime ranch, and sprinkle with diced bacon. Garnish with fresh cilantro leaves and serve alongside lime wedges.

# Notes:

01 - For optimal flavor and tenderness, marinate the chicken overnight whenever possible.
02 - Adjust cayenne and jalapeño quantities to tailor the spice level to your preference.
03 - Both the street corn salad and the ranch dressing can be prepared a day in advance for streamlined assembly.

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