This post may contain affiliate links. Please read our disclosure policy.

This post is all about how to make my Fried Chicken Street Corn Tacos with bacon and a creamy jalapeño lime ranch. These fried chicken tacos are dripping in flavors that will overwhelm you! Not only is the chicken perfectly seasoned and crunchy, the street corn is crunchy and so addictive. Then you add the creamy, spicy, tangy sauce on top – you’ll be in an absolute heaven!

fried chicken tacos
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Smoky, crunchy, tangy, sweet – these tacos are ALL the things! Crispy tender chicken, tangy sweet street corn, spicy creamy sauce, smoky bacon and it’s all wrapped in a pan-fried flour tortilla shell.

These addictively delicious fried chicken tacos start with crunchy, country-fried chicken tenders. I marinade the tenders in pickle juice and buttermilk to ensure they are super tender with a subtle tangy pickle flavor.

This post is all about fried chicken tacos topped with street corn and jalapeño-lime ranch, an absolute fan favorite! 

fried chicken tacos

Street Corn Fried Chicken Tacos

This street corn salad is one of the best you’ll ever make – crunchy sweet corn that’s blackened on the stove or grill, scallions, lime zest, a little fresh garlic are just some of the ingredients that make this salad so full of flavor!

One of my favorite elements of this fried chicken taco is the jalapeno lime ranch. This is a sauce that I reuse again and again in my recipes because it’s so flavorful and addictive. This is my copycat version of Chuy’s famous creamy jalapeno. Considering this is what Chuy’s is best known for, it’s no wonder why this sauce works so well on these tacos, or just to enjoy with tortilla chips.

fried chicken tacos

Sometimes you come across a recipe that you HAVE to make. You can’t stop thinking about it, like it almost makes you drool and you can taste it just by looking at photos. I recently made a cheesy brisket version of this taco, Brisket Street Corn tacos but I couldn’t stop thinking about how good this would be with fried chicken instead.

Key ingredients needed:

In this fried chicken tacos recipe, we will be incorporating Street Corn Salad as a topping as well as my Chuy’s Creamy Jalapeno copycat recipe.

Seasonings: cayenne powder, paprika, garlic powder, onion powder, dry ranch seasoning, salt, and pepper

Dairy/meat: buttermilk or milk, sour cream, cojita cheese, chicken tenders, bacon

Sauces/Condiments: olive oil, peanut/vegetable oil, mayo, pickled jalapenos, pickle juice,

Produce: Limes, cilantro, scallions, corn on the cob, garlic

My Favorite Tools for these Fried Chicken Tacos

These are some of my favorite tools to make my absolute favorite taco right now – this fried chicken taco.

Metal Tongs – these are an extension of my hands in almost every recipe

Pyrex Mixing Bowls – for mixing up my sauces, corn, and toppings

Lodge Cast Iron Skillet – a large 15″ skillet to make the fried chicken for these tacos (among lots of other good eats)

What if I don’t have time to make the fried chicken?

If you’re looking for a shortcut way to enjoy these tacos, I highly recommend grabbing a to-go order of your favorite chicken tenders from a nearby restaurant. Ideally, you can visit a chicken joint like Slim Chickens, Raising Cane’s, or Gus’, but some chain restaurants also offer good tenders. Longhorn and Red Robin have some of my favorites.

fried chicken tacos
fried chicken tacos

The Best Birria Tacos Recipe

Brisket Street Corn Tacos with Jalapeno Lime Ranch

Olive Garden Chicken Alfredo Pizza Fritta Copycat Recipe

Crispy Honey Chicken from PF Changs Copycat Recipe

Roasted Salmon with Garlic Parmesan Cream Sauce over Mashed Potatoes

Better Than Olive Garden Chicken Scampi Copycat Recipe

Meat Lover’s Pizza Dip

The Best General Tso’s Chicken

Did you love this recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

5 from 17 votes
Prep: 45 minutes
Cook: 10 minutes
Marinade: 8 hours
Total: 8 hours 55 minutes
Servings: 8 tacos
These tacos are all the things! Crunchy fried chicken, smoky bacon, tangy creamy jalapeno lime ranch sauce, sweet creamy street corn. You will absolutely LOVE these fried chicken tacos
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Chicken Tender Marinade

  • 1 cup pickle juice
  • 1/2 cup buttermilk

Chicken Coating

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tablespoons hot sauce
  • 1.5 cups buttermilk
  • peanut oil or vegetable oil for frying chicken and for pan-frying shells

Instructions 

Frying Chicken

  • Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let it marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight to truly get the flavor of pickle juice.
  • Once ready to fry the chicken, put the flour mixture in a medium-sized bowl: flour, cornstarch and seasonings. In a seperate medium bowl, add buttermilk and hot sauce into stir until combined. Add a few tablespoons of the buttermilk into the flour and stir to create crumbs that will stick to the chicken.
  • Heat oil in a cast iron skillet or deep fryer. Preheat to 350°F.
  • Taking the chicken pieces one at a time, pat them dry from marinade. Place in the flour mixture, then dunk into the buttermilk/hot sauce. Then back into flour mixture, make sure the chicken is well coated. Shake off any excess.
  • Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Use seperate hands for wet and dry handling to prevent flour caking on your fingers.
  • Carefully add chicken strips to the fry oil a few at a time. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the pan. Fry until golden brown or until internal temp reaches 165 degrees, turning every few minutes.

Assemble

  • Add a few tablespoons of neutral oil to a skillet over medium low heat. Add tortillas 1-2 at a time and cook on each side for 1-2 minutes or until they are golden brown but still pliable. Place pan-fried shells on a few layers of paper towels to absorb excess oil.
  • Assemble the taco by adding one chicken tender, a scoop of the street corn salad, and a drizzle of the creamy jalapeno sauce. Serve with lime wedges.
Like this? Leave a comment below!
Rate This
5 from 17 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. Loni says:

    5 stars
    We were short on time so we substituted the street corn dip from Aldi and some cilantro lime ranch. With those substitutions, I probably could have removed the cojita cheese but it was still fabulous. Thank you kindly!