Street Corn Chicken Tacos (Print Version)
Ingredients:
01 -
1 strip bacon per taco, cooked crisp and diced.
02 -
Flour tortillas.
03 -
1.5 lbs chicken tenders.
04 -
1 cup pickle juice.
05 -
1/2 cup buttermilk.
06 -
1.5 cups all-purpose flour.
07 -
1/4 cup cornstarch.
08 -
1 tablespoon garlic powder.
09 -
1 tablespoon paprika.
10 -
2 tsp salt.
11 -
2 tsp onion powder.
12 -
2 tsp black pepper.
13 -
1 tsp cayenne powder.
14 -
2 tablespoons hot sauce.
15 -
1.5 cups buttermilk.
16 -
Peanut oil or vegetable oil for frying chicken and for pan-frying shells.
17 -
5-6 ears corn, husked and grilled.
18 -
1/3 cup mayo.
19 -
1 garlic clove, minced.
20 -
1 lime, juiced and zested.
21 -
1/3 cup sliced scallions.
22 -
1/3 cup grated cojita cheese.
23 -
1/4 cup cilantro, minced.
24 -
1 jalapeno, diced.
25 -
1/2-1 tsp chili powder.
26 -
1/4 tsp salt.
27 -
3/4 cup mayo.
28 -
3/4 cup sour cream.
29 -
1 tablespoon dry ranch seasoning.
30 -
1/2 tsp garlic powder.
31 -
1/2 tsp salt.
32 -
1/2 cup pickled jalapenos (adjust for spice level).
33 -
2 tablespoons juice from pickled jalapenos.
34 -
3/4 cup cilantro, large stems removed.
35 -
1 tablespoon lime juice.
36 -
1/4 cup buttermilk (milk can be used as a substitute).
Instructions:
01 -
In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.
02 -
In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.
03 -
Pat dry the marinated chicken pieces. Dredge each piece in the flour mixture, then dip into the buttermilk mixture, and again in the flour mixture. Set aside until the coating becomes slightly pasty.
04 -
Heat oil in a cast-iron skillet or deep fryer to 350°F. Fry the chicken tenders in batches until golden brown and internal temperature reaches 165°F, turning occasionally.
05 -
Grill the husked corn and carefully slice it off the cob.
06 -
In a bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cojita cheese, minced cilantro, diced jalapeno, chili powder, and salt. Mix well and refrigerate until ready to use.
07 -
In a food processor, puree cilantro leaves, pickled jalapenos, and their juice until mostly smooth.
08 -
In a mixing bowl, mix mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro mixture and lime juice. Gradually add buttermilk until the desired consistency is reached. Store in a tightly sealed container in the refrigerator for up to five days.
09 -
Add a few tablespoons of neutral oil to a skillet over medium-low heat. Cook tortillas 1-2 at a time on each side until golden brown but still pliable. Drain on paper towels.
10 -
Add one fried chicken tender to each tortilla. Top with a scoop of street corn salad and drizzle with jalapeno lime ranch. Garnish with crispy bacon pieces. Serve with lime wedges.
Notes:
01 -
These Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a flavor-packed meal perfect for any occasion. Crispy fried chicken tenders are paired with a zesty street corn salad and topped with a spicy jalapeno lime ranch. Crispy bacon adds a delicious crunch, making these tacos a hit at any gathering.