When summer nights call for something vibrant and delicious, I gravitate toward these Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch. Picture this: crispy, golden fried chicken nestled in warm tortillas, topped with sweet and smoky street corn, all drizzled with a creamy, zesty ranch that has just the right kick. It’s a flavor adventure that marries the comfort of Southern favorites with the fun, festive flair of Mexican street food.
Just the thought of biting into one of these tacos elicits fond memories—sharing meals with friends, laughter echoing well into the evening as we savor every delicious mouthful. Whether it’s a backyard gathering or a cozy weeknight dinner, these tacos are not just a meal; they’re a crowd-pleasing experience that will keep everyone coming back for more. So, let’s roll up our sleeves and dive into a recipe that’s as satisfying to make as it is to devour!
Why love Fried Chicken Street Corn Tacos?
Crispy, Crunchy Texture: The perfectly fried chicken delivers a satisfying crunch, while the street corn adds a delightful sweetness.
Flavor Explosion: Each taco features a zesty jalapeño lime ranch that elevates the overall taste, making it irresistibly delicious.
Crowd-Pleasing Dish: Ideal for gatherings, these tacos are sure to impress friends and family with their vibrant flavors and textures.
Easy to Customize: You can switch out proteins and adjust spice levels to suit everyone’s preferences, ensuring no one is left out.
Quick Preparation: With components that can be prepped ahead of time, you can assemble these delicious tacos in minutes!
Nostalgic Comfort Food: Enjoy a fusion of Southern favorites and Mexican flair that sparks warm memories and good company.
Fried Chicken Street Corn Taco Ingredients
For the Chicken
• Chicken Tenders – Main protein that offers a tender texture; substitute with boneless thighs for a richer flavor.
• Pickle Juice – Used for marinating to ensure tender chicken; vinegar can be used as a tangy alternative.
• Buttermilk – Helps create a light, crispy breading; mix sour cream with water if you need a substitute.
• All-Purpose Flour & Cornstarch – Coating mixture that provides the perfect crunch; opt for gluten-free flour for a GF option.
• Seasonings (garlic powder, paprika, cayenne, etc.) – Enhance depth of flavor; adjust for an extra kick based on your spice level.
For the Tacos
• Flour Tortillas – Soft and pliable base for the tacos; corn tortillas can be used for a gluten-free alternative.
• Bacon – Imparts a smoky crunch; turkey bacon works as a healthier option.
For the Street Corn Salad
• Street Corn – A mix of sweet and smoky flavors that is essential for this dish; frozen corn serves well if fresh isn’t available.
• Lime Wedges – Brighten up your tacos with a splash of acidity; fresh lime juice can elevate the flavor in the ranch.
For the Jalapeño Lime Ranch
• Chuy’s Creamy Jalapeño Copycat Sauce – Adds creaminess and zest; ranch dressing can substitute for a milder taste.
These Fried Chicken Street Corn Tacos are more than just a dish – they’re a delightful adventure that delivers on flavor and nostalgia!
How to Make Fried Chicken Street Corn Tacos
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Marinate Chicken: In a bowl, mix pickle juice and buttermilk, then ensure the chicken tenders are submerged. Cover and refrigerate for a minimum of 2 hours, or ideally overnight for maximum flavor.
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Prepare Coating: In one bowl, combine all-purpose flour, cornstarch, and seasonings such as garlic powder and paprika. In another bowl, whisk together buttermilk and a splash of hot sauce for added flair.
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Heat Oil: Preheat oil in a cast-iron skillet or heavy pot to 350°F, ready for frying up that crunchy goodness.
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Coat Chicken: Once marinated, pat the chicken tenders dry. Dip each piece into the flour mixture, then into the buttermilk mix, and back in the flour for a double coating that promises extra crispiness.
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Fry Chicken: Carefully place the coated chicken into the hot oil, frying in batches. Cook until golden brown and the internal temperature reaches 165°F, about 5-7 minutes per batch.
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Pan-Fry Tortillas: In a separate skillet, heat a little oil over medium heat. Fry flour tortillas for about 30 seconds on each side until they are warm and slightly crispy. Drain on paper towels.
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Assemble Tacos: Start with a warm tortilla, layer on the crispy chicken, top with the street corn salad, and drizzle generously with the jalapeño lime ranch. Serve with lime wedges on the side for that tangy kick.
Optional: Add crumbled bacon on top for an extra savory crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Fried Chicken Street Corn Tacos are a fantastic choice for meal prep, allowing you to savor deliciousness with less fuss on busy nights! You can marinate the chicken in pickle juice and buttermilk up to 24 hours ahead, ensuring maximum tenderness and flavor. Additionally, the jalapeño lime ranch sauce and street corn salad can be prepared up to 3 days in advance—just keep them refrigerated in airtight containers. When you’re ready to serve, fry the marinated chicken, warm the tortillas, and assemble the tacos for a fresh taste that’s just as delicious as if made on the spot. By pre-preparing these components, you’ll have a quick, satisfying meal ready in no time!
What to Serve with Fried Chicken Street Corn Tacos?
Elevate your taco night by adding delightful sides and beverages that enhance the vibrant flavors of this dish.
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Creamy Coleslaw: This cool and tangy side harmonizes beautifully with the crispy tacos, providing a refreshing and crunchy contrast that everyone loves.
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Tortilla Chips with Salsa: Crunchy chips paired with zesty salsa are a classic accompaniment, great for scooping up extra toppings or simply munching on between bites.
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Mexican Street Corn Salad: A complementary side that mirrors the flavors in your tacos, this salad adds sweetness and a twist of lime, making it a perfect match.
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Guacamole: Rich and creamy, this avocado dip brings a luscious texture to the table, enhancing the overall enjoyment of your dish with its vibrant flavors.
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Pineapple Agua Fresca: This slightly sweet, tropical beverage provides a refreshing contrast to the spicy jalapeño lime ranch, making every bite of your tacos even more enjoyable.
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Spicy Pickled Vegetables: Adding a touch of heat and tang, these pickled veggies offer both crunch and flavor, perfectly balancing the richness of fried chicken.
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Churros: For a sweet finish, serve these warm, cinnamon-sugar dusted treats on the side, round out your meal with a sweet and satisfying conclusion.
Fried Chicken Street Corn Tacos Variations
Ready to take your Fried Chicken Street Corn Tacos to the next level? Let your creativity shine as you customize these delicious tacos with fun twists!
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Seafood Swap: Replace fried chicken with crispy shrimp or grilled fish for a coastal flair. Both options add a fresh twist to the traditional taco experience.
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Vegetarian Delight: Use grilled or crispy tofu to create a plant-based taco that doesn’t compromise on flavor. It’s a fantastic way to enjoy this dish without the meat!
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Bacon Boost: For an extra crunchy texture, sprinkle crumbled bacon over the top. The smoky flavor of bacon elevates the taste profile, harmonizing beautifully with the street corn.
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Spice It Up: Adjust the heat level in the jalapeño lime ranch by adding diced chipotle peppers or a splash of hot sauce. This will give your tacos a spicy kick that adventurous eaters will love.
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Southern Touch: Substitute the street corn salad with a tangy slaw made from cabbage, carrots, and a vinegar dressing. It adds crunch and a touch of brightness to each bite.
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Flavor Fusion: Swap out the lime for lemon juice in the dressing for a brighter, zestier flavor. This small change can make a big difference in the overall taste.
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Corn Varieties: Elevate the crunch by mixing fresh grilled corn with spicy pickled onions. The sweet and tangy contrast complements the fried chicken perfectly!
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Tortilla Twist: Experiment with different tortilla types, such as whole wheat or spinach tortillas. Not only do they add color, but they also contribute unique flavors to your tacos.
Let these variations ignite your culinary spirit as you create your ideal Fried Chicken Street Corn Tacos!
Expert Tips for Fried Chicken Street Corn Tacos
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Oil Temperature: Ensure your oil reaches 350°F before frying; too cold oil can cause greasy chicken, ruining that perfect crunch.
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Double Coating: For extra crispy fried chicken, ensure the chicken is dry before coating it twice—once in flour, then dipping in buttermilk, and back into flour.
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Marination Time: Marinating chicken for at least 2 hours, or better yet overnight, infuses flavor and tenderness. Avoid skimping on this step for the best results!
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Customize Ingredients: Feel free to swap proteins or sauces; try grilled shrimp or a lighter ranch for a delightful twist on these Fried Chicken Street Corn Tacos.
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Serve Immediately: These tacos are best enjoyed fresh. Assemble them just before serving to keep the tortillas warm and crispy.
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Stay Organized: Set up a “wet” and “dry” hand system to coat chicken easily—this prevents clumping and messy fingers for a smooth cooking process!
How to Store and Freeze Fried Chicken Street Corn Tacos
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Fridge: Store leftover tacos in an airtight container for up to 3 days. For best results, keep components separate to maintain texture.
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Freezer: You can freeze the fried chicken separately for up to 3 months. Allow it to cool completely before sealing in a freezer bag to prevent freezer burn.
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Reheating: To reheat frozen fried chicken, bake it at 375°F for 15-20 minutes until crispy. Reheat tortillas using a skillet for a warm, pliable wrap.
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Make-Ahead Tips: As an alternative for meal prep, consider preparing the street corn salad and jalapeño lime ranch in advance. Keep them in the fridge for up to 5 days before serving with fresh tortillas!
Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch Recipe FAQs
How do I select ripe corn for the Street Corn Salad?
Absolutely! Look for fresh corn with bright green husks and plump kernels. Avoid any ears with dark spots or dried-out tips. If fresh isn’t available, you can opt for frozen corn, which retains its sweetness and smoky flavor.
What is the best way to store leftover Fried Chicken Street Corn Tacos?
Very! Store leftover tacos in an airtight container in the fridge for up to 3 days. For optimal texture, keep the fried chicken, street corn salad, and tortillas separate. This helps prevent the tortillas from becoming soggy.
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Can I freeze the fried chicken?
Certainly! Freeze the fried chicken separate from the assembled tacos. Allow the chicken to cool completely, then place it in a freezer bag, making sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
How do I reheat the fried chicken and keep it crispy?
For sure! Preheat your oven to 375°F. Spread the frozen fried chicken on a baking sheet, and bake for 15-20 minutes or until heated through and crispy. For tortillas, warm them in a skillet for best results, about 30 seconds on each side.
Can I customize the tacos for gluten-free dietary needs?
Absolutely! Swap out all-purpose flour for gluten-free flour in the coating and choose corn tortillas as an alternative to flour tortillas. This way, you can savor the deliciousness without worrying about gluten!
What should I do if my coating isn’t sticking to the chicken?
Not to worry! If the coating isn’t adhering well, try patting the marinated chicken dry before breading. Also, letting the coated chicken rest for about 5 minutes before frying can help the coating stick better and achieve that desired crunch.
Fried Chicken Street Corn Tacos with Bacon and Jalapeño Ranch Delight
Ingredients
Equipment
Method
- In a bowl, mix pickle juice and buttermilk, then ensure the chicken tenders are submerged. Cover and refrigerate for a minimum of 2 hours, or ideally overnight.
- In one bowl, combine all-purpose flour, cornstarch, and seasonings. In another bowl, whisk together buttermilk and a splash of hot sauce.
- Preheat oil in a cast-iron skillet or heavy pot to 350°F.
- Once marinated, pat chicken tenders dry. Dip each piece into the flour mixture, then into the buttermilk mix, and back in the flour.
- Carefully place the coated chicken into the hot oil, frying in batches until golden brown and internal temperature reaches 165°F, about 5-7 minutes.
- In a separate skillet, heat a little oil over medium heat. Fry flour tortillas for about 30 seconds on each side until warm and slightly crispy.
- Assemble tacos by layering warm tortilla, crispy chicken, street corn salad, and drizzling with jalapeño lime ranch. Serve with lime wedges.
- Optional: Add crumbled bacon on top for extra crunch.