Get ready to elevate taco night with these Fried Chicken Street Corn Tacos! Crispy fried chicken, creamy street corn, and a zesty jalapeño lime ranch all wrapped up in warm tortillas make for an irresistible combination of flavors and textures. Whether it’s a weeknight dinner or a special gathering, these tacos are guaranteed to be a hit.
Why You’ll Love This Recipe?
These tacos are a flavor explosion in every bite. The crispy fried chicken provides the perfect crunch, while the creamy street corn and tangy jalapeño lime ranch add a burst of freshness and spice. They’re easy to customize and feel gourmet without too much effort.
Ingredients
For the tacos: fried chicken tenders, corn, mayonnaise, cotija cheese, lime juice, cilantro, jalapeño, tortillas.
For the jalapeño lime ranch: sour cream, mayonnaise, fresh lime juice, garlic, chopped jalapeños, and a handful of seasonings.
Full list of ingredients is at the bottom of the recipe!
Directions
- Prepare the fried chicken: If you’re frying from scratch, season chicken tenders with your favorite spices, dredge in flour, and fry until golden and crispy. Alternatively, use store-bought fried chicken to save time.
- Make the street corn topping: Grill or sauté corn kernels until slightly charred. Toss them with mayonnaise, cotija cheese, lime juice, and chopped cilantro. Set aside.
- Mix the jalapeño lime ranch: In a blender or food processor, combine sour cream, mayonnaise, lime juice, garlic, jalapeños, and seasonings. Blend until smooth and adjust seasoning to taste.
- Assemble the tacos: Warm the tortillas in a dry skillet or over an open flame. Layer fried chicken, a generous scoop of street corn, and drizzle with jalapeño lime ranch. Top with extra cilantro or cheese if desired.
- Serve immediately and enjoy!
Expert Tips and Tricks
- For extra crunch, use panko breadcrumbs when frying your chicken.
- Char your tortillas over an open flame for a smoky flavor.
- Adjust the heat level in the ranch by using more or fewer jalapeños, or remove the seeds for a milder version.
Recipe Variations and Possible Substitutions
- Swap fried chicken with grilled or roasted chicken for a lighter option.
- Add diced avocado or pickled onions for more flavor and texture.
- Use flour tortillas, corn tortillas, or even lettuce wraps depending on your preference.
Serving and Pairing Suggestions
These tacos pair wonderfully with a side of chips and guacamole or a refreshing cucumber salad. A cold beer, margarita, or sparkling limeade complements the flavors beautifully.
Storage and Reheating Tips
If you have leftovers, store each component separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven or air fryer to retain its crispiness, and assemble the tacos just before serving.
FAQs
Can I use frozen fried chicken for this recipe?
Absolutely! Heat it up in the oven or air fryer to keep it crispy.
What can I substitute for cotija cheese?
Feta or Parmesan are great substitutes with a similar salty flavor.
Can I make the jalapeño lime ranch ahead of time?
Yes! It keeps well in the fridge for up to a week.
How can I make this recipe gluten-free?
Use gluten-free flour for frying the chicken and corn tortillas for serving.
Conclusion
Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are the ultimate fusion of flavors and textures. They’re fun, indulgent, and perfect for sharing with family and friends. Make them once, and they’ll quickly become a taco night favorite. Enjoy every crispy, creamy, zesty bite!
Print
Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 tacos each) 1x
- Category: Dinner, Tacos
- Method: Frying
- Cuisine: Tex-Mex
Description
Crispy fried chicken, smoky street corn, and a tangy jalapeño lime ranch sauce come together in these bold and flavorful tacos. Perfect for taco night or a casual gathering, they pack a punch of flavor in every bite!
Ingredients
For the Fried Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Street Corn:
- 2 ears of corn, grilled or roasted, kernels removed
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 tsp chili powder
- 1 tbsp fresh cilantro, chopped
For the Jalapeño Lime Ranch:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 jalapeño, seeded and finely chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1/2 tsp garlic powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
For Assembly:
- 8 small flour or corn tortillas
- Shredded lettuce (optional)
- Additional lime wedges, for serving
Instructions
- Make the Fried Chicken:
- In a bowl, marinate chicken strips in buttermilk for at least 30 minutes (or overnight for extra tenderness).
- In another bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper.
- Heat about 1 inch of vegetable oil in a skillet over medium heat until shimmering.
- Dredge chicken in the seasoned flour, shaking off excess, and fry in batches until golden brown and fully cooked (internal temp 165°F/74°C). Drain on paper towels.
- Prepare the Street Corn:
- In a bowl, mix grilled corn kernels, mayonnaise, cotija cheese, chili powder, and chopped cilantro. Set aside.
- Make the Jalapeño Lime Ranch:
- Whisk together sour cream, mayonnaise, jalapeño, lime juice, garlic powder, and cilantro. Season with salt and pepper to taste.
- Assemble the Tacos:
- Warm tortillas in a dry skillet or in the oven.
- Layer with shredded lettuce (if using), fried chicken strips, a generous scoop of street corn, and a drizzle of jalapeño lime ranch.
- Garnish with additional cilantro and serve with lime wedges.
Notes
- For a lighter version, substitute grilled chicken for fried.
- Adjust the spice level by using less jalapeño or skipping the cayenne.
- Make the ranch sauce ahead of time for enhanced flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg