Description
Sizzling Mexican street corn meets crispy fried chicken in these irresistible fried chicken street corn tacos with jalapeno lime ranch. Spicy, creamy, and packed with bold flavors, this mouthwatering fusion will transport your taste buds to a fiesta of culinary delight.
Ingredients
Scale
Protein:
- 1 pound (1 lb) boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
Coating and Seasoning:
- 1 cup all-purpose flour
- 1 teaspoon (1 tsp) paprika
- 1/2 teaspoon (1/2 tsp) garlic powder
- 1/2 teaspoon (1/2 tsp) cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
Taco and Topping Ingredients:
- 2 ears of corn, grilled or roasted, kernels removed
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1/2 teaspoon (1/2 tsp) chili powder
- 1 tablespoon (1 tbsp) fresh cilantro, chopped
Jalapeno Lime Ranch:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 jalapeno, seeded and finely chopped
- 2 tablespoons (2 tbsp) fresh lime juice (about 1 lime)
- 1/2 teaspoon (1/2 tsp) garlic powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Serving Ingredients:
- 8 small flour or corn tortillas
- Shredded lettuce (optional)
- Additional lime wedges, for serving
Instructions
- Marinate chicken strips in buttermilk for a minimum of 30 minutes, allowing the dairy to tenderize and infuse flavor into the meat.
- Create a seasoned flour mixture by combining flour with paprika, garlic powder, cayenne, salt, and pepper, ensuring an even distribution of spices.
- Prepare vegetable oil in a skillet, heating it to a medium temperature until it develops a shimmering, ready-to-fry consistency.
- Carefully coat each chicken strip in the seasoned flour mixture, gently shaking off excess to prevent clumping during frying.
- Submerge floured chicken into hot oil, cooking in batches to maintain optimal temperature, until pieces transform into a golden-brown exterior with a crispy texture.
- Verify chicken’s doneness by confirming internal temperature reaches 165°F/74°C, then transfer to paper towels to drain excess oil.
- Transform grilled corn kernels into a vibrant street corn mixture by blending with mayonnaise, crumbled cotija cheese, chili powder, and fresh cilantro.
- Craft a zesty jalapeño lime ranch by whisking sour cream, mayonnaise, finely chopped jalapeño, tangy lime juice, garlic powder, and cilantro.
- Season the ranch sauce with salt and pepper, adjusting to personal taste preferences.
- Gently warm tortillas in a dry skillet or oven to enhance their pliability and flavor.
- Construct tacos by layering a bed of crisp lettuce, followed by the golden-fried chicken strips.
- Top with the prepared street corn mixture and generously drizzle the jalapeño lime ranch across the filling.
- Finish by garnishing with additional fresh cilantro and serving alongside bright lime wedges for an extra burst of citrus.
Notes
- Marinate chicken overnight for maximum flavor infusion and incredible tenderness that melts in your mouth.
- Use a deep-fry thermometer to maintain oil temperature around 350°F for perfectly crispy, golden-brown chicken without greasiness.
- For gluten-free adaptation, replace wheat flour with cornstarch or gluten-free flour blend, ensuring same seasoning ratios.
- Customize heat levels by adjusting cayenne pepper and jalapeño quantities to suit personal spice preferences, from mild to fiery.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg