Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch – Crispy, Creamy & Flavor-Packed

Adam
Imagine the perfect fusion of Southern-style fried chicken, Mexican street corn, and zesty jalapeño lime ranch—all wrapped up in a warm tortilla. That’s exactly what you get with these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch. They’re bold, crunchy, creamy, spicy, and packed with layers of flavor that hit every note.With buttermilk-marinated fried chicken tenders, charred sweet corn tossed in a creamy cotija cheese mix, crispy bacon, and a homemade jalapeño lime ranch, these tacos are not just a meal—they’re a flavor explosion. Whether you’re hosting a taco night, tailgating, or simply craving next-level comfort food, this recipe delivers.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinate Time 1 hour
Total Time 2 hours
Servings 8 tacos

Ingredients
  

  • Meat
  • 1½ lbs chicken tenders
  • 1 strip bacon cooked and crumbled
  • Produce
  • 5 ears corn husked
  • 1 jalapeño minced
  • ½ cup pickled jalapeños chopped
  • 2 tbsp pickled jalapeño juice
  • 1 lime zested and juiced
  • 1 garlic clove minced
  • 1 cup fresh coriander/cilantro chopped
  • ⅓ cup scallions thinly sliced
  • Condiments
  • 1⅛ cups mayonnaise
  • ¾ cup sour cream
  • 1 cup pickle juice
  • 2 tbsp hot sauce
  • 1 tbsp lime juice
  • Dairy
  • 2¼ cups buttermilk
  • ⅓ cup cotija cheese grated
  • Baking & Spices
  • 1½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp ranch seasoning dry
  • 2 tsp onion powder
  • 1¼ tbsp powdered garlic
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • ½ tsp chili powder
  • 2¾ tsp salt
  • Oils & Vinegars
  • Peanut or vegetable oil for frying
  • Bread & Baked Goods
  • Flour tortillas warmed (street taco size preferred)

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, combine:
  • 2 cups buttermilk
  • ½ cup pickle juice
  • 1 tbsp hot sauce
  • Add chicken tenders, cover, and marinate in the fridge for at least 1 hour (or overnight for best flavor).

Step 2: Make the Jalapeño Lime Ranch

  • In a blender or bowl, combine:
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 2 tbsp pickled jalapeño juice
  • 1 garlic clove
  • Juice of 1 lime
  • 1 tbsp ranch seasoning
  • Salt and pepper to taste
  • Blend until smooth or whisk well. Add water to thin if needed. Chill until ready.

Step 3: Prepare the Street Corn Topping

  • Grill or char corn on a hot skillet or grill until slightly blackened. Let cool, then cut off the kernels.
  • In a bowl, mix:
  • Corn kernels
  • ⅓ cup mayonnaise
  • 2 tbsp hot sauce
  • ⅓ cup cotija cheese
  • ½ cup chopped pickled jalapeños
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • ½ tsp each of chili powder and salt
  • Chopped scallions and cilantro (reserve some for garnish)

Step 4: Dredge & Fry the Chicken

  • In a shallow bowl, mix:
  • 1½ cups flour
  • ¼ cup cornstarch
  • 1 tbsp paprika
  • 1¼ tbsp powdered garlic
  • 2 tsp onion powder
  • 1 tsp cayenne
  • 2 tsp black pepper
  • 1¾ tsp salt
  • Remove chicken from marinade and dredge in the flour mixture. Let rest 5 minutes.
  • Heat oil in a deep skillet to 350°F (175°C).
  • Fry chicken in batches 4–5 minutes per side, until golden and cooked through.
  • Drain on a paper towel-lined plate.

Step 5: Assemble the Tacos

  • Warm the flour tortillas.
  • Slice or keep chicken tenders whole.
  • Add to tortilla base, then top with:
  • Street corn mix
  • Drizzle of jalapeño lime ranch
  • Crumbled bacon
  • More cotija, cilantro, and scallions

Notes

🌮 Variations
1. Air Fryer Version
Air fry chicken tenders at 400°F for 10–12 mins, flipping halfway.
2. Vegetarian Option
Swap chicken with fried cauliflower or crispy tofu.
3. Spice It Up
Add extra hot sauce or fresh jalapeños to the ranch.
4. Make It a Bowl
Serve over rice or greens instead of tortillas for a taco bowl.
❄️ Storage & Reheating
Storage:
Keep chicken, corn, and sauces separate in airtight containers for up to 3 days.
Reheating:
Reheat chicken in an oven or air fryer for crispy texture.
Microwave for 30–60 seconds for a quicker option (will be softer).
🙋‍♀️ 10 Frequently Asked Questions
1. Can I use frozen corn?
Yes! Just thaw and sauté in a pan until charred.
2. Is pickled jalapeño juice spicy?
It adds a zesty kick but isn’t overpowering—adjust to your taste.
3. Can I use chicken thighs?
Absolutely. Boneless thighs work great—just adjust cook time slightly.
4. What kind of tortillas work best?
Flour tortillas hold up best to the fillings, but corn works too for a street taco vibe.
5. Can I grill the chicken instead of frying?
Yes, grill marinated chicken for a healthier twist.
6. What does the cornstarch do in the breading?
It adds extra crispiness to the fried chicken.
7. Can I prep this in advance?
Yes! Marinate the chicken and prep the toppings the day before.
8. Can I freeze the cooked chicken?
Yes—freeze fried tenders in a single layer, then store in a bag for up to 2 months.
9. What can I use instead of cotija cheese?
Try feta or grated Parmesan for a similar salty kick.
10. What drink pairs best?
Try spicy margaritas, Mexican lager, or lime agua fresca.
🎉 Conclusion
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are the definition of bold, indulgent, and completely crave-worthy. Crispy fried chicken meets creamy, tangy street corn and a punchy ranch drizzle—all tucked into a soft tortilla. It’s comfort food meets taco night, and once you try it, you’ll be hooked.
Serve these at your next party or make them your new weeknight favorite—you’ll never look at tacos the same again. 🌮🔥🧄

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