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Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
Ash Tyrrell

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

I made these fried chicken street corn tacos on a whim one weekend, and now they show up on my table almost every month. Between the crunchy pickle-brined chicken, the sweet charred corn, and that creamy jalapeno lime ranch dripping over the top, I genuinely can't stop making them
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Prep Time 45 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken tenders – the base of the taco and I always trim any excess fat before marinating
  • 1 cup pickle juice – this is my secret for tender tangy chicken, so don't skip it
  • 1/2 cup buttermilk – helps tenderize the meat while it soaks
  • 1.5 cups all-purpose flour – forms the crispy coating so measure it properly instead of eyeballing
  • 1/4 cup cornstarch – this is what gives the crust its shatter-crisp texture
  • 1 tablespoon garlic powder – adds a savory backbone to the coating
  • 1 tablespoon paprika – brings color and a mild smoky note
  • 2 teaspoons salt – essential for seasoning every layer not just the coating
  • 2 teaspoons onion powder – rounds out the flavor of the spice mix
  • 2 teaspoons black pepper – adds a gentle kick without overwhelming heat
  • 1 teaspoon cayenne powder – for a subtle warmth add more if you like it spicier
  • 2 tablespoons hot sauce – mixed into the buttermilk dredge for extra tang
  • 1.5 cups buttermilk – used again here to help the coating stick and stay crispy
  • Peanut or vegetable oil – needed both for frying the chicken and pan-frying the tortillas
  • 8 flour tortillas – I like pan-frying mine so they turn slightly golden and chewy
  • 1 cup jalapeno lime ranch – the creamy tangy sauce that ties every bite together
  • 2 cups street corn salad – the sweet smoky topping that makes these tacos so addictive
  • Lime wedges – for squeezing over the tacos right before you eat

Method
 

  1. Combine the pickle juice and buttermilk in a bowl, then submerge the chicken tenders completely. Cover and refrigerate for at least 2 hours, though I always try to let mine sit overnight. The longer soak gives the chicken a noticeably tangier flavor and a much more tender bite.
  2. In one bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, onion powder, pepper, and cayenne. In a second bowl, stir the buttermilk and hot sauce together. Spoon a little of the wet mixture into the dry mixture and stir gently to form small crumbly clusters, which helps the coating turn extra crunchy once fried.
  3. Pat each chicken tender dry, then dredge it in the flour mixture, dip it into the buttermilk mixture, and coat it in the flour mixture again. Press gently so the coating sticks well. Let the coated chicken rest for a few minutes so the crust firms up slightly before frying.
  4. Heat oil in a cast iron skillet or deep fryer to 350°F. Fry the chicken in small batches of three or four pieces so the oil temperature stays steady. Cook until deep golden brown and the internal temperature reaches 165°F, flipping occasionally for even color.
  5. Add a little oil to a skillet over medium-low heat. Cook the tortillas one or two at a time for about a minute per side, until they're lightly golden but still soft enough to fold. Set them on paper towels to soak up any extra oil.
  6. Place one crispy chicken tender in each tortilla, then top with a generous scoop of street corn salad and a drizzle of jalapeno lime ranch

Notes

  • I always pat the chicken completely dry before dredging, since wet chicken makes the coating slide right off.
  • Letting the coated chicken rest for a few minutes before frying helps the crust cling on much better.
  • I like frying in small batches because overcrowding drops the oil temperature and leads to soggy chicken.
  • Warming the tortillas in oil instead of a dry pan gives them a much better texture for holding all the toppings.
  • I always make the street corn salad and ranch ahead of time so assembly on taco night takes just minutes.