Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a flavor-packed fusion of crispy chicken, savory bacon, zesty street corn salad, and a spicy, creamy ranch sauce. These tacos are perfect for a fun dinner with family or friends, offering a delightful combination of textures and tastes. Let’s dive into the recipe and see how to create these delicious tacos step-by-step.
Ingredients
For the Tacos:
- Bacon, cooked crisp and diced (1 strip per taco)
- Flour tortillas
Chicken Tender Marinade:
- 1.5 lbs. chicken tenders
- 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 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
- Peanut oil or vegetable oil for frying chicken and for pan-frying shells
Street Corn Salad:
- 5-6 ears of corn, husked and grilled in a skillet/grill
- 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 jalapeno, diced
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon salt
Jalapeno Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapenos (adjust according to spice preference)
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro, large stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or milk as a substitute)
Instructions
Step 1: Marinate the Chicken
- Combine Marinade Ingredients: In a large bowl, mix the pickle juice and 1/2 cup buttermilk. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Step 2: Prepare the Chicken Coating
- Mix Dry Coating Ingredients: In a large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
- Prepare Wet Coating: In another bowl, mix the hot sauce and 1.5 cups buttermilk.
Step 3: Fry the Chicken
- Heat Oil: In a deep skillet or frying pan, heat enough oil to submerge the chicken tenders to 350°F (175°C).
- Coat the Chicken: Remove the chicken from the marinade. Dip each piece in the flour mixture, then in the buttermilk mixture, and finally back in the flour mixture.
- Fry Chicken: Fry the coated chicken tenders in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
Step 4: Prepare the Street Corn Salad
- Grill Corn: Grill the corn on a skillet or grill until lightly charred. Remove the kernels from the cobs and place them in a large bowl.
- Mix Salad Ingredients: Add the mayo, minced garlic, lime juice and zest, sliced scallions, grated cotija cheese, minced cilantro, diced jalapeno, chili powder, and salt to the bowl with the corn. Mix well to combine.
Step 5: Prepare the Jalapeno Lime Ranch
- Blend Ingredients: In a blender or food processor, combine the mayo, sour cream, dry ranch seasoning, garlic powder, salt, pickled jalapenos, juice from pickled jalapenos, cilantro, lime juice, and buttermilk. Blend until smooth. Adjust the consistency with additional buttermilk if needed.
Step 6: Assemble the Tacos
- Pan-Fry Tortillas: In a clean skillet, heat a small amount of oil over medium heat. Fry the flour tortillas until they are golden and slightly crispy on both sides.
- Assemble Tacos: Place a piece of fried chicken on each tortilla, top with a spoonful of street corn salad, and sprinkle with diced bacon. Drizzle with jalapeno lime ranch.
Cooking Notes
- Marinade: Marinating the chicken in pickle juice and buttermilk tenderizes the meat and infuses it with flavor.
- Coating: Double-coating the chicken ensures a crispy and flavorful crust.
- Spice Level: Adjust the amount of jalapenos and hot sauce to suit your spice preference.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour tortillas? A: Yes, you can substitute flour tortillas with corn tortillas for a different texture and flavor.
Q: How do I store leftovers? A: Store any leftover components (chicken, corn salad, and ranch) separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness.
Q: Can I make this dish ahead of time? A: You can prepare the street corn salad and jalapeno lime ranch ahead of time and store them in the refrigerator. Fry the chicken and assemble the tacos just before serving for the best texture.
Keto/Low Carb Version
To make a keto or low-carb version of these tacos, follow these modifications:
- Tortillas: Use low-carb tortillas or lettuce wraps.
- Corn Salad: Substitute the corn with diced zucchini or cauliflower rice.
Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a mouthwatering fusion of flavors and textures. With crispy fried chicken, savory bacon, zesty street corn salad, and a creamy, spicy ranch dressing, these tacos are sure to impress at any meal. Try this recipe today and enjoy a delicious, fun twist on traditional tacos!
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