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A perfect fusion of crispy fried chicken, sweet charred corn, and smoky bacon comes together in these indulgent street-style tacos. After experimenting with different combinations, I've discovered that marinating the chicken in buttermilk and pickle juice creates incredibly tender meat, while the jalapeño lime ranch adds a creamy kick that ties everything together.
Last weekend, I served these at a casual gathering, and guests couldn't stop talking about the combination of flavors. The secret? Taking time to properly marinate the chicken and char the corn for maximum flavor.
Essential Ingredients and Selection Tips
- Chicken Tenders (1 lb) – Choose uniform sizes for even cooking.
- Buttermilk (1 cup) – Real buttermilk creates the tenderest chicken.
- Pickle Juice (1/2 cup) – Adds amazing flavor and tenderness.
- Fresh Corn (2 ears) – Fresh gives the best char, but frozen works too.
- Ranch Seasoning (1 packet) – Essential for the coating and sauce.
- Flour (1½ cups) – All-purpose creates the perfect crust.
- Cotija Cheese (2 tbsp) – Adds authentic Mexican street corn flavor.
- Jalapeños (1/4 cup pickled) – Adjust amount based on heat preference.
- Bacon (4 slices) – Thick-cut provides better texture.
- Flour Tortillas (4-6) – Small size works best for these loaded tacos.
Step-by-Step Cooking Instructions
- 1. Chicken Preparation
- Start by marinating your chicken tenders in the buttermilk-pickle juice mixture for at least 30 minutes. Meanwhile, prepare your seasoned flour coating by combining all dry ingredients.
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- 2. Frying Process
- Heat oil to exactly 350°F - this temperature is crucial for perfectly crispy chicken. Dredge marinated tenders in seasoned flour, pressing gently to ensure even coating. Fry for 4-5 minutes per side until golden brown and cooked through.
- 3. Street Corn Creation
- While chicken cooks, char your corn in a hot skillet until you get those beautiful dark spots. Mix with minced garlic, lime zest and juice, mayo, and crumbled Cotija cheese. This mixture should be both creamy and crunchy.
- 4. Ranch Sauce Assembly
- Combine mayo, sour cream, chopped jalapeños, pickle juice, lime juice, and seasonings until smooth. The sauce should be creamy but thin enough to drizzle.
- 5. Taco Building
- Warm tortillas until pliable. Layer with a crispy chicken tender, generous spoonful of street corn mixture, crumbled bacon, and a drizzle of jalapeño lime ranch.
My Mexican grandmother taught me that properly charring corn brings out its natural sweetness - a lesson that transformed this recipe.
Perfect Temperature Control
Maintain oil at 350°F by using a thermometer and adjusting heat as needed. Too hot burns the coating; too cool makes greasy chicken.
Make-Ahead Components
Prepare the street corn mixture and ranch sauce up to 2 days ahead. The flavors actually improve overnight.
Assembly Strategy
Set up all components before starting to build tacos - this ensures everything stays hot and crispy.
Customization Options
Add diced avocado, pickled red onions, or extra jalapeños for more layers of flavor.
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Chef’s Essential Tips
- Double-dredge chicken for extra crispiness.
- Let ranch sauce sit for an hour before serving to blend flavors.
- Warm tortillas on a dry skillet for best texture.
Final Thoughts
These Fried Chicken Street Corn Tacos represent the perfect fusion of comfort food and street food flavors. While they require several components, each element contributes to creating something truly special. Remember, taking time with each step ensures the best results. From my kitchen to yours, I hope these tacos bring as much joy to your table as they have to mine.
Nutritional Information (Per Serving)
- Calories: ~550
- Protein: ~30g
- Carbohydrates: ~42g
- Fat: ~28g
Frequently Asked Questions
- → Why pickle brine the chicken?
- Pickle juice adds flavor and helps keep chicken moist. Best to marinate overnight.
- → Can I make components ahead?
- Make ranch sauce and corn salad ahead. Fry chicken just before serving.
- → How spicy is the ranch sauce?
- Adjust jalapeños to taste. Start with less and add more if needed.
- → Can I grill the chicken instead?
- Yes, but won't be as crispy. Still brine but skip flour coating for grilling.
- → What can I substitute for cotija cheese?
- Feta or Parmesan make good alternatives if cotija isn't available.