Description
Sizzling street corn fried chicken tacos blend Mexican and Southern flavors in one irresistible dish. Crispy chicken, tangy jalapeño lime ranch, and charred corn create a perfect handheld meal that will satisfy serious cravings.
Ingredients
Scale
Protein:
- 4 boneless chicken thighs or breasts
Breading and Seasoning:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Corn and Topping Ingredients:
- 4 ears grilled corn (or 2 cups canned corn, drained)
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese (or feta)
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
Jalapeno Lime Ranch Sauce:
- 1 cup ranch dressing
- 1 jalapeno pepper, deseeded
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
Taco Assembly:
- 8 small tortillas (corn or flour)
- Additional cilantro for garnish
- Lime wedges for serving
Instructions
- Submerge chicken pieces in buttermilk, allowing flavors to penetrate for 60 minutes at room temperature or refrigerate overnight for enhanced tenderness.
- Create a crispy coating by whisking flour, cornstarch, and aromatic spices in a shallow dish, ensuring even distribution of seasoning.
- Carefully transfer buttermilk-soaked chicken into seasoned flour mixture, pressing gently to create a thick, uniform crust that will crisp beautifully.
- Heat vegetable oil to 350°F in a heavy-bottomed skillet, maintaining consistent temperature for golden-brown exterior and fully cooked interior.
- Fry chicken pieces until exterior turns deep golden and internal temperature reaches 165°F, approximately 3-4 minutes per side. Drain on wire rack.
- Char fresh corn kernels in a hot skillet or grill pan until lightly caramelized, developing rich smoky notes.
- Combine grilled corn with creamy mayonnaise, crumbled cotija cheese, fresh lime juice, chopped cilantro, and zesty chili powder to create vibrant street corn mixture.
- Pulse ranch dressing with roasted jalapeno, tangy lime juice, minced garlic, and fresh cilantro until smooth and well-integrated.
- Warm tortillas briefly on griddle to enhance flexibility and flavor.
- Layer tortillas with sliced crispy chicken, generously top with street corn mixture, and drizzle with spicy jalapeno lime ranch.
- Garnish with additional cilantro sprigs and fresh lime wedges for bright, citrusy finish.
- Serve immediately while components remain warm and crisp.
Notes
- Marinate chicken overnight in buttermilk for deeper flavor and extra juicy meat that melts in your mouth.
- Use a thermometer to ensure oil reaches 350°F for perfectly crispy, golden-brown chicken without greasy texture.
- Customize heat levels by adjusting jalapeno quantity in ranch sauce or removing seeds for milder version.
- Make gluten-free by substituting regular flour with almond or rice flour, keeping the same crispy coating technique.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg