Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
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
Servings: 8 tacos
Ingredients
- 1.5 lbs. chicken tenders
- Bacon, cooked crisp and diced 1 strip per taco
- 8 Flour tortillas
- 1 cup prepared Chuy's creamy jalapeno copycat recipe
- 2 cups prepared Street Corn Salad
- lime wedges for serving
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.