Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

Ingredients

For the Fried Chicken:

• 1 lb chicken tenders or chicken breast, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• Vegetable oil, for frying

For the Street Corn Topping:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tbsp lime juice
• 1 tsp chili powder
• 2 tbsp chopped cilantro

For the Jalapeño Lime Ranch:

• 1/2 cup ranch dressing
• 1 jalapeño, finely chopped
• 1 tbsp lime juice
• 1 tbsp chopped cilantro

For Assembly:

• 8 small flour or corn tortillas
• Extra cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Marinate the chicken: Place the chicken strips in a bowl with the buttermilk. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
2. Prepare the breading: In a shallow dish, mix the flour, panko breadcrumbs, smoked paprika, garlic powder, cayenne pepper, and salt.
3. Bread the chicken: Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece in the breading mixture, pressing gently to adhere.
4. Fry the chicken: Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the chicken strips in batches for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain.
5. Prepare the street corn topping: In a bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro. Mix well and set aside.
6. Make the jalapeño lime ranch: In a small bowl, stir together the ranch dressing, chopped jalapeño, lime juice, and cilantro. Adjust seasoning to taste.
7. Warm the tortillas: Heat the tortillas in a dry skillet or microwave until soft and pliable.
8. Assemble the tacos: Place a piece of fried chicken in each tortilla. Top with a generous spoonful of the street corn mixture and drizzle with the jalapeño lime ranch. Garnish with extra cilantro if desired.
9. Serve and enjoy: Serve the tacos immediately with lime wedges on the side for an extra burst of citrus flavor.

Tips for Success

• Double-dip for extra crunch: For an extra crispy coating, dip the chicken in the buttermilk and breading mixture twice.
• Control the heat: Adjust the amount of cayenne pepper and jalapeño to suit your spice tolerance.
• Make ahead: The street corn topping and jalapeño lime ranch can be made a day in advance and stored in the refrigerator.
• Use fresh corn: If possible, grill fresh corn on the cob for a smoky, charred flavor in the street corn mixture.

Why You’ll Love This Recipe

These Fried Chicken Street Corn Tacos are the ultimate fusion of textures and flavors. The crispy fried chicken pairs perfectly with the creamy, tangy street corn and the zesty kick of the jalapeño lime ranch. Each bite is a harmonious balance of savory, spicy, and fresh ingredients.

Not only are they delicious, but they’re also versatile. Serve them for a casual dinner, a party appetizer, or even a game-day spread. Your family and friends will rave about these tacos!

Creative Variations

• Grilled Chicken Option: For a lighter version, swap the fried chicken for grilled or roasted chicken strips.
• Vegetarian Version: Substitute the fried chicken with crispy tofu or roasted cauliflower.
• Spicy Upgrade: Add sliced jalapeños or a drizzle of hot sauce for an extra fiery kick.
• Cheesy Delight: Sprinkle shredded cheese over the tacos before adding the street corn mixture.

Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes! Bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.

What’s the best way to reheat the tacos?

Reheat the fried chicken in