Fried Chicken Street Corn

These fried chicken street corn tacos bring together crispy, perfectly seasoned chicken tenders with a lively street corn salad and a creamy jalapeño lime ranch sauce. The chicken is marinated in pickle juice and buttermilk which makes it tender and juicy inside with a crunchy flavorful crust outside. Wrapped in warm panfried flour tortillas and topped with smoky bacon these tacos offer layers of texture and flavor that keep you coming back for more. They are a fantastic option for casual dinners or sharing with friends at a backyard cookout.

I first made these tacos during a weekend cookout and was amazed by how well all the flavors worked together. Now they are a favorite at every party I throw with guests always asking for seconds.

Ingredients

• Chicken tenders: one and a half pounds fresh and boneless for tender juicy bites
• Bacon: cooked crisp and diced one strip per taco for smoky saltiness and crunch
• Flour tortillas: about eight inches in size fresh if possible for pliability and softness
• Prepared creamy jalapeño lime ranch sauce: one cup adds a spicy tangy cream element
• Street corn salad: two cups made with blackened corn scallions lime zest and garlic for sweet smoky crunch
• Lime wedges: for serving brighten each bite with fresh acidity
• Marinade: one cup pickle juice and half a cup buttermilk pickle juice tenderizes and adds tanginess buttermilk keeps chicken moist and flavorful
• Chicken coating: one and a half cups all purpose flour and quarter cup cornstarch for a light crispy crust
• Seasonings: garlic powder paprika salt onion powder black pepper cayenne powder for savory heat and depth
• Wet batter: two tablespoons hot sauce mixed with one and a half cups buttermilk helps coating stick and adds tang
• Peanut or vegetable oil: enough for frying chicken and pan frying tortillas choose neutral oil with high smoke point for perfect frying

Instructions

Saturate the Chicken:

In a medium bowl combine pickle juice and buttermilk. Submerge the chicken tenders fully cover and refrigerate for at least two hours. Overnight marinating develops deeper flavor and makes the chicken extra tender.

Prepare the Coatings:

Mix together flour cornstarch garlic powder paprika salt onion powder black pepper and cayenne powder in one bowl to create a bold seasoned crust. In another bowl stir buttermilk and hot sauce until combined. Add a few tablespoons of the wet mix into the dry and stir until crumbly bits form to help the coating adhere.

Heat the Oil:

Pour oil into a cast iron skillet or deep fryer and heat to three hundred fifty degrees Fahrenheit. Maintaining this temperature ensures a crispy coating that isn’t greasy.

Coat the Chicken:

Remove chicken tenders from marinade and pat dry with paper towels. Using separate hands for wet and dry coating dip each tender first into the flour mixture then into the buttermilk hot sauce mix and back into the flour. Patience here is key let the coated chicken rest for a few minutes so the crust sets well.

Fry in Batches:

Place tenders in hot oil carefully a few pieces at a time to avoid crowding which lowers oil temperature. Fry until golden and internal temperature reaches one sixty five degrees Fahrenheit turning occasionally for even coloring. Drain on paper towels.

Warm and Crisp the Tortillas:

Add a few tablespoons of neutral oil to a skillet over medium low heat. Fry tortillas one or two at a time about one to two minutes per side until golden yet still soft and pliable. Drain excess oil on paper towels.

Assemble the Tacos:

Start with a warm tortilla place one fried chicken tender on top. Add a scoop of street corn salad sprinkle with crispy bacon pieces and drizzle generous amounts of creamy jalapeño lime ranch sauce. Serve immediately with fresh lime wedges to squeeze over before eating.

I cannot get enough of the jalapeño lime ranch sauce. I make it in big batches and use it for so many meals like salads and as a dip. Its creamy spiciness steals the show every time and makes these tacos truly unforgettable.

Storage Tips

Store leftover chicken tenders in an airtight container in the fridge for up to three days. Keep the jalapeño lime ranch sauce separate so the chicken and toppings don’t get soggy. When reheating chicken use a hot oven or air fryer to bring back crispiness. Warm tortillas in a skillet fresh before serving for the best texture.

Ingredient Substitutions

No buttermilk no problem mix half a cup of milk with a tablespoon of lemon juice or white vinegar let it sit five minutes for a simple substitute. For dairy free options use coconut yogurt or plant based milk with lemon juice. If fresh corn is unavailable frozen corn kernels work fine for the street corn salad.

Serving Suggestions

Pair these tacos with a crunchy cabbage slaw or tangy pickled red onions for extra brightness. A cold beer or margarita with lime makes a perfect beverage pairing enhancing the smoky spicy flavors. Use leftover jalapeño lime ranch as a dip for tortilla chips or fresh veggies.

These tacos are perfect for gatherings and can be mostly prepped ahead. Assemble just before serving to keep everything crisp.

Common Questions About the Recipe

→ How do I achieve extra crispy chicken tenders?

Marinate chicken in pickle juice and buttermilk, then double coat with seasoned flour and buttermilk before frying to ensure a crunchy crust.

→ Can I prepare the street corn salad ahead of time?

Yes, making the street corn salad in advance and refrigerating allows the flavors to deepen and develop a smoky, tangy profile.

→ What oil works best for frying chicken?

Use oils with a high smoke point like peanut or vegetable oil for a golden, crispy finish without burning.

→ How can I warm tortillas without drying them out?

Pan-fry tortillas briefly in neutral oil over medium-low heat until golden and pliable to keep them soft yet slightly crisp.

→ What gives the jalapeño lime sauce its distinctive flavor?

The sauce blends creamy elements with fresh jalapeños and lime zest, balancing spicy heat with bright, tangy notes for a lively finish.