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Fried Chicken Street Corn Tacos filled with crispy chicken, charred corn, and creamy jalapeño lime sauce.

Fried Chicken Street Corn Tacos

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

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.

Ingredients

Scale

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

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

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Find it online: https://chickenmagicrecipes.com/fried-chicken-street-corn-tacos/