Description
Spicy street corn fried chicken tacos showcase Mexican-inspired culinary brilliance with crispy chicken and zesty jalapeño lime ranch. Flavor-packed ingredients blend seamlessly, creating a mouthwatering experience that satisfies regional cravings and delights taste buds.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) chicken tenders
Corn and Cheese Topping:
- 2 cups grilled or roasted corn kernels
- 1/4 cup cotija cheese (crumbled)
- 1/4 cup chopped cilantro
Spices and Seasonings:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Wet Ingredients:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
Vegetables and Herbs:
- 1 jalapeno (seeded and minced)
- 1/4 cup chopped cilantro
Additional Components:
- Vegetable oil (for frying)
- 8 small flour or corn tortillas
- Additional lime wedges for serving
Instructions
- Submerge chicken tenders in buttermilk and refrigerate for a minimum of 30 minutes to enhance tenderness and flavor absorption.
- Create a seasoned flour mixture by combining flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for a robust coating.
- Remove chicken from buttermilk, allowing excess liquid to drip off, then thoroughly coat each tender in the seasoned flour mixture, ensuring complete and even coverage.
- Heat vegetable oil in a heavy skillet to 350°F, maintaining a consistent medium-high temperature for optimal frying.
- Carefully place flour-coated chicken tenders into hot oil, cooking approximately 3-4 minutes per side until exterior turns golden brown and crispy, with internal temperature reaching 165°F.
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Prepare street corn mixture by combining grilled corn kernels with mayonnaise, crumbled cotija cheese, fresh lime juice, chili powder, and finely chopped cilantro.
- Craft jalapeno lime ranch by whisking sour cream, mayonnaise, finely minced jalapeno, tangy lime juice, garlic powder, salt, and black pepper until smooth and well-integrated.
- Gently warm tortillas in a skillet or microwave for 15-20 seconds to enhance pliability.
- Assemble tacos by placing crispy fried chicken tender on each warm tortilla, generously topping with street corn mixture.
- Drizzle with zesty jalapeno lime ranch, garnish with additional fresh cilantro, and serve alongside lime wedges for an extra burst of citrus.
Notes
- Let chicken soak in buttermilk for at least 30 minutes to ensure maximum tenderness and flavor infusion.
- Create a balanced flour coating by adjusting spice ratios to match your heat preference, using fresh ground spices for maximum flavor punch.
- Maintain consistent medium heat around 350°F to achieve perfectly crispy chicken without burning the exterior.
- Swap regular flour with gluten-free flour blend for celiac-friendly version, or use plant-based chicken alternatives for vegetarian adaptation.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg