These Fried Chicken Street Corn Tacos are the ultimate fusion of flavors, combining crispy fried chicken tenders with a zesty street corn salad and a creamy jalapeño lime ranch dressing, all wrapped in a warm tortilla.
Combine pickle juice and buttermilk in a medium bowl. Submerge the chicken tenders and cover with plastic wrap. Let the chicken marinate for at least 2 hours, but for the best flavor, refrigerate overnight.
Set up your breading station with two bowls:
Bowl 1: Combine flour, cornstarch, and seasonings.
Bowl 2: Mix buttermilk and hot sauce.
Add a few tablespoons of buttermilk into the flour mixture and stir to create small clumps—these will stick to the chicken for extra crunch.
Heat oil in a cast iron skillet or deep fryer to 350°F (175°C).
Take the marinated chicken and dredge it in the flour mixture, then dip it into the buttermilk, and back into the flour. Let the coated chicken sit for a few minutes to allow the coating to adhere.
Fry the chicken in batches, 2-3 pieces at a time, for 2-3 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.
Grill the corn until slightly charred, then carefully slice the kernels off the cob. Combine with mayo, minced garlic, lime juice, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt. Mix well and refrigerate until needed.
In a blender or food processor, puree cilantro, pickled jalapeños, and jalapeño juice until smooth. Mix with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk until creamy. Adjust consistency by adding more buttermilk if needed. Refrigerate until serving.
Heat a skillet with a few tablespoons of oil over medium heat. Fry tortillas 1-2 at a time, cooking for 1-2 minutes on each side until golden but still pliable.
Layer each tortilla with:
A crispy fried chicken tender
A generous scoop of street corn salad
A drizzle of jalapeño lime ranch
Diced bacon for smoky crunch
Keywords: Fried Chicken, Tacos, Street Corn, Mexican