Fried Chicken Street Corn Tacos (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 pounds chicken tenders
02 -
1 cup pickle juice
03 -
½ cup buttermilk
→ Chicken Coating
04 -
1.5 cups all-purpose flour
05 -
¼ cup cornstarch
06 -
1 tablespoon garlic powder
07 -
1 tablespoon paprika
08 -
2 teaspoons salt
09 -
2 teaspoons onion powder
10 -
2 teaspoons black pepper
11 -
1 teaspoon cayenne powder
12 -
2 tablespoons hot sauce
13 -
1.5 cups buttermilk
→ Street Corn Salad
14 -
5-6 ears corn, grilled
15 -
⅓ cup mayo
16 -
1 garlic clove, minced
17 -
1 lime, juiced and zested
18 -
⅓ cup scallions, sliced
19 -
⅓ cup cotija cheese, grated
20 -
¼ cup cilantro, minced
21 -
1 jalapeño, diced
22 -
½-1 teaspoon chili powder
23 -
¼ teaspoon salt
→ Jalapeño Lime Ranch
24 -
¾ cup mayo
25 -
¾ cup sour cream
26 -
1 tablespoon dry ranch seasoning
27 -
½ teaspoon garlic powder
28 -
½ teaspoon salt
29 -
½ cup pickled jalapeños
30 -
2 tablespoons pickled jalapeño juice
31 -
¾ cup cilantro
32 -
1 tablespoon lime juice
33 -
¼ cup buttermilk
# Instructions:
01 -
Soak chicken in pickle juice and buttermilk for 8 hours or overnight.
02 -
Mix flour, cornstarch, and seasonings. Add buttermilk and hot sauce separately. Mix some buttermilk into flour for crumbs.
03 -
Coat chicken in flour mixture, then buttermilk, then flour again. Fry at 350°F until golden and cooked through.
04 -
Grill corn, cut off cob. Mix with mayo, garlic, lime, cheese, herbs, and seasonings.
05 -
Blend jalapeños and cilantro. Mix with mayo, sour cream, seasonings, and buttermilk.
06 -
Pan-fry tortillas until golden. Layer with chicken, corn salad, and jalapeño ranch.
# Notes:
01 -
Best to marinate chicken overnight
02 -
Can make sauces ahead