Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy, flavorful fried chicken strips with a zesty street corn mixture and a creamy, spicy ranch sauce. Perfectly warm tortillas hold this mouthwatering, crowd-pleasing dish that brings the vibrant flavors of American street food right to your table.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless skinless chicken thighs, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Street Corn Mixture
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
Tacos and Jalapeño Lime Ranch
- 8 small flour tortillas
- 1/2 cup ranch dressing
- 1 jalapeño, finely minced
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
Instructions
- Marinate the Chicken: Place the chicken strips in a bowl and pour the buttermilk over them, ensuring they are fully coated. Let marinate for at least 20 minutes to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to create a seasoned dredging mixture.
- Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F. Dredge the marinated chicken strips in the flour mixture, fully coating each piece. Fry the chicken in batches for 4 to 5 minutes until golden brown and cooked through. Remove and drain on paper towels.
- Make the Street Corn Mixture: In another skillet, melt the butter over medium heat. Add the corn kernels and cook until they are lightly charred. Remove from heat and stir in mayonnaise, lime juice, chili powder, cotija cheese, and chopped cilantro. Mix well and set aside.
- Prepare the Jalapeño Lime Ranch: In a small bowl, combine the ranch dressing, minced jalapeño, lime juice, and chopped cilantro. Stir until well mixed for a tangy and spicy sauce.
- Warm the Tortillas and Assemble: Warm the tortillas until pliable. To assemble each taco, layer fried chicken strips, a generous spoonful of the street corn mixture, and drizzle with the jalapeño lime ranch sauce.
- Serve: Serve the tacos immediately while the chicken is hot and crispy for the best flavor and texture.
Notes
- For extra crunch, double-dip the chicken by dipping it again in buttermilk and flour before frying.
- For a lighter version, substitute grilled or air-fried chicken instead of frying.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
