Description
These Fried Chicken Street Corn Tacos are packed with flavor, featuring crispy chicken tenders, bacon, street corn salad, and a zesty jalapeno lime ranch sauce, all wrapped in a soft flour tortilla.
Ingredients
Units
Scale
Chicken Tender Marinade:
- 1 cup pickle juice
- 1/2 cup buttermilk
Chicken Coating:
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- 1.5 lbs. chicken tenders
- Bacon, cooked crisp and diced (1 strip per taco)
- 8 Flour tortillas
- 1 cup prepared Chuy’s creamy jalapeno copycat recipe
- 2 cups prepared Street Corn Salad
- Lime wedges for serving
- Peanut oil or vegetable oil for frying chicken and for pan-frying shells
Instructions
- Marinate the chicken: Combine pickle juice and buttermilk, and marinate the chicken tenders for at least 1 hour.
- Prepare the coating: Mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, cayenne powder, hot sauce, and buttermilk in a bowl.
- Coat and fry the chicken: Dredge marinated chicken in the coating mixture, then fry in hot oil until golden and crispy.
- Assemble the tacos: Fill tortillas with fried chicken, bacon, street corn salad, and jalapeno lime ranch. Serve with lime wedges.
Notes
- For a spicier kick, add more cayenne powder or hot sauce to the chicken coating.
- Feel free to customize the toppings with avocado, cheese, or additional veggies.
Nutrition
- Serving Size: 1 taco
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies