Fried Chicken Street Corn Tacos – 6 Easy Steps for Amazing Flavor

If there’s one thing that can turn an ordinary Tuesday night into a mini fiesta, it’s these Fried Chicken Street Corn Tacos. Crispy, golden chicken, smoky street corn salad, and a zesty jalapeño lime ranch all tucked into warm tortillas—this recipe is basically happiness in handheld form. And let’s be honest, who doesn’t want to be the hero of taco night?

Why You’ll Love These Fried Chicken Street Corn Tacos

• Crispy, golden perfection: The chicken is juicy on the inside with the ultimate crunchy coating that rivals your favorite fried chicken spot.
• A flavor explosion: Smoky, tangy street corn salad, zesty jalapeño lime ranch, and savory bacon create the perfect bite every time.
• Crowd-pleaser approved: Whether it’s taco Tuesday, game day, or dinner with friends, these tacos always get rave reviews.
• Easy but impressive: The steps are simple, but the final dish looks and tastes like you spent hours in the kitchen.
• Family favorite status: Even picky eaters go back for seconds—trust me, this is a meal that gets cheers at the table.

Ingredients You’ll Need

For the Chicken Tender Marinade

• 1.5 lbs. chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk

For the Chicken Coating

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne powder
• 2 tbsp hot sauce
• 1.5 cups buttermilk
• Peanut or vegetable oil for frying

For the Street Corn Salad

• 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 jalapeño, diced
• 1/2–1 tsp chili powder
• 1/4 tsp salt

For the Jalapeño Lime Ranch

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tbsp dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup pickled jalapeños
• 2 tbsp pickled jalapeño juice
• 3/4 cup cilantro, large stems removed
• 1 tbsp lime juice
• 1/4 cup buttermilk

Additional Ingredients

• Flour tortillas

How to Make Fried Chicken Street Corn Tacos

1. Marinate the Chicken

Mix pickle juice and buttermilk in a bowl. Submerge the chicken tenders, cover, and let them chill in the fridge for at least 2 hours—or overnight if you’re planning ahead. The pickle juice works its magic, making the chicken extra tender and flavorful.

2. Prepare the Chicken Coating

Set up two bowls:

• Bowl 1: Flour, cornstarch, and seasonings.
• Bowl 2: Buttermilk and hot sauce.

Add a splash of buttermilk to the flour mix and stir—it makes those crunchy little clumps that give you fried chicken dreams.

3. Fry the Chicken

Heat oil to 350°F in a cast iron skillet or deep fryer. Dredge the chicken in flour, then buttermilk, then back into flour. Let it sit for a few minutes—this step helps the coating stick. Fry 2–3 pieces at a time for 2–3 minutes per side, until golden and cooked through.

4. Make the Street Corn Salad

Grill the corn until slightly charred. Cut off the kernels and mix with mayo, garlic, lime, scallions, cotija, cilantro, jalapeño, chili powder, and salt. Refrigerate until needed. Bonus tip: make this a day ahead so the flavors really pop.

5. Blend the Jalapeño Lime Ranch

Blend cilantro, pickled jalapeños, and jalapeño juice until smooth. Stir in mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk. Keep it in the fridge while you finish the tacos.

6. Warm the Tortillas

Heat a skillet with a little oil. Cook each tortilla 1–2 minutes per side until golden but still flexible.

7. Assemble Your Tacos

Layer each tortilla with:

• A crispy fried chicken tender
• A scoop of street corn salad
• A drizzle of jalapeño lime ranch

Garnish with cilantro and a squeeze of lime. Then… dig in!

Tips for the Best Tacos

• Don’t skip the pickle juice marinade. It’s the secret to juicy, flavorful chicken.
• Use fresh corn if you can. Frozen corn works, but nothing beats grilled-on-the-cob flavor.
• Double the ranch. Trust me, you’ll want extra for dipping.

A Family Favorite Story

They’ve become a staple in my house because my kids (and husband) can’t get enough. The first time I made these, my youngest ate two without even coming up for air—which, let me tell you, is a mom win. Now, whenever taco night rolls around, my family practically hovers around the kitchen waiting for the first batch of chicken to come out of the fryer.

FAQs About Fried Chicken Street Corn Tacos

Ready to Make Fried Chicken Street Corn Tacos?

These Fried Chicken Street Corn Tacos aren’t just dinner—they’re a whole vibe. Perfectly crispy, tangy, and packed with flavor, they’re guaranteed to earn you rave reviews. Once you try them, you’ll find yourself making up excuses for taco night just to enjoy them again. Whether it’s a weeknight treat or the star of your weekend get-together, these tacos bring people together, spark conversation, and leave everyone full and happy. So grab your tortillas, heat up that skillet, and get ready to make a meal your family and friends will remember!

More Recipes You’ll Love

Looking for more delicious ideas to keep taco night exciting or to switch up your weekly meal plan? Here are some tasty options you’ll love:

• Try these flavor-packed Crispy Poblano Chicken Tacos for another fun twist on taco night.
• For a hearty, cheesy dinner, check out the comforting One-Pan Chicken and Potatoes.
• If you loved the street corn in this recipe, you’ll adore the vibrant Easy Street Corn Chicken Rice Bowl.
• Craving bold flavors? These BBQ Chicken Bacon Pineapple Kabobs are perfect for your next cookout or family dinner.

If you try these Fried Chicken Street Corn Tacos, I’d love to hear how they turned out—leave a review and let me know your thoughts. Don’t forget to follow us on Pinterest for even more tasty chicken recipes and weekly meal inspiration!

Fried Chicken Street Corn Tacos

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• Author: Aneta
• Total Time: 50 minutes
• Yield: 8 tacos 1x

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Description

These Fried Chicken Street Corn Tacos are crispy, flavorful, and topped with smoky corn salad and creamy jalapeño lime ranch. Perfect for taco night or weekend dinners that impress the whole family.

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Ingredients

Scale 1x2x3x

For the Chicken Tender Marinade

• 1.5 lbs. chicken tenders

• 1 cup pickle juice

• 1/2 cup buttermilk

For the Chicken Coating

• 1.5 cups all-purpose flour

• 1/4 cup cornstarch

• 1 tbsp garlic powder

• 1 tbsp paprika

• 2 tsp salt

• 2 tsp onion powder

• 2 tsp black pepper

• 1 tsp cayenne powder

• 2 tbsp hot sauce

• 1.5 cups buttermilk

• Peanut or vegetable oil for frying

For the Street Corn Salad

• 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 jalapeño, diced

• 1/2–1 tsp chili powder

• 1/4 tsp salt

For the Jalapeño Lime Ranch

• 3/4 cup mayo

• 3/4 cup sour cream

• 1 tbsp dry ranch seasoning

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 cup pickled jalapeños

• 2 tbsp pickled jalapeño juice

• 3/4 cup cilantro, large stems removed

• 1 tbsp lime juice

• 1/4 cup buttermilk

Additional Ingredients

• Flour tortillas

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Instructions

1. Marinate the Chicken: Combine pickle juice and buttermilk in a bowl. Submerge chicken tenders, cover, and refrigerate at least 2 hours or overnight.

2. Prepare the Coating: In one bowl, combine flour, cornstarch, and seasonings. In another bowl, mix buttermilk and hot sauce. Add a splash of buttermilk to the flour mixture to create clumps for extra crunch.

3. Fry the Chicken: Heat oil to 350°F. Dredge chicken in flour, then buttermilk, then back in flour. Let rest a few minutes, then fry 2–3 minutes per side until golden and cooked through.

4. Make the Street Corn Salad: Grill corn until charred, cut off kernels, and mix with mayo, garlic, lime, scallions, cotija, cilantro, jalapeño, chili powder, and salt. Chill until ready to serve.

5. Blend the Ranch: Blend cilantro, pickled jalapeños, and jalapeño juice. Stir in mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until smooth.

6. Warm Tortillas: Cook tortillas in a skillet with a little oil until golden but pliable.

7. Assemble Tacos: Add a fried chicken tender to each tortilla, top with corn salad, drizzle with ranch, and finish cilantro.

Notes

• Marinating overnight enhances flavor and tenderness.
  Make the corn salad a day in advance to deepen the flavors.
  Air fryer option: Cook chicken at 375°F for 12–15 minutes, flipping halfway.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 taco
• Calories: 380 kcal
• Sugar: 3 g
• Sodium: 640 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 65 mg