Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

If you're looking for a meal that combines the best of crispy fried chicken, zesty street corn salad, and a spicy, creamy jalapeno lime ranch, these Fried Chicken Street Corn Tacos are the perfect choice. Each bite is a delightful mix of textures and flavors, from the crunchy bacon to the tender chicken, all wrapped in a warm flour tortilla. Whether you're planning a casual dinner or a fun gathering, these tacos are sure to impress and satisfy everyone's cravings.

Ingredients

The list of ingredients for these tacos is comprehensive and ensures every component is packed with flavor. Here’s everything you need to create this delicious dish:

For the Bacon:

• 1 strip bacon per taco, cooked crisp and diced

For the Flour Tortillas:

• Flour tortillas

For the Chicken Tender Marinade:

• 1.5 lbs chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk

For the Chicken Coating:

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne powder
• 2 tablespoons hot sauce
• 1.5 cups buttermilk
• Peanut oil or vegetable oil for frying chicken and for pan-frying shells

For the Street Corn Salad:

• 5-6 ears corn, husked and grilled
• 1/3 cup mayo
• 1 garlic clove, minced
• 1 lime, juiced and zested
• 1/3 cup sliced scallions
• 1/3 cup grated cojita cheese
• 1/4 cup cilantro, minced
• 1 jalapeno, diced
• 1/2-1 tsp chili powder
• 1/4 tsp salt

For the Jalapeno Lime Ranch:

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tablespoon dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup pickled jalapenos (adjust for spice level)
• 2 tablespoons juice from pickled jalapenos
• 3/4 cup cilantro, large stems removed
• 1 tablespoon lime juice
• 1/4 cup buttermilk (milk can be used as a substitute)

With these ingredients on hand, you are ready to create a meal that’s not only full of bold flavors but also offers a variety of textures to delight your taste buds.

Instructions

Follow these detailed steps to prepare the Fried Chicken Street Corn Tacos. Each step is designed to ensure you achieve the best flavors and textures.

Frying Chicken

Step 1: Marinate the Chicken

• In a medium bowl, combine 1 cup of pickle juice and 1/2 cup of buttermilk.
• Submerge 1.5 lbs of chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prepare the Coating

• In a medium bowl, mix 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons salt, 2 teaspoons onion powder, 2 teaspoons black pepper, and 1 teaspoon cayenne powder.
• In a separate bowl, combine 1.5 cups buttermilk and 2 tablespoons hot sauce.

Step 3: Coat the Chicken

• 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.

Step 4: Fry the Chicken

• Heat oil in a cast-iron skillet or deep fryer to 350°F.
• Fry the chicken tenders in batches until golden brown and the internal temperature reaches 165°F, turning occasionally.

Street Corn Salad

Step 1: Grill the Corn

• Grill 5-6 ears of husked corn and carefully slice the kernels off the cob.

Step 2: Mix the Salad

• In a bowl, combine the grilled corn, 1/3 cup mayo, 1 minced garlic clove, juice and zest of 1 lime, 1/3 cup sliced scallions, 1/3 cup grated cojita cheese, 1/4 cup minced cilantro, 1 diced jalapeno, 1/2-1 teaspoon chili powder, and 1/4 teaspoon salt. Mix well and refrigerate until ready to use.

Jalapeno Lime Ranch

Step 1: Prepare the Sauce

• In a food processor, puree 3/4 cup cilantro leaves, 1/2 cup pickled jalapenos, and 2 tablespoons juice from pickled jalapenos until mostly smooth.

Step 2: Combine Ingredients

• In a mixing bowl, mix 3/4 cup mayo, 3/4 cup sour cream, 1 tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
• Add the cilantro mixture and 1 tablespoon lime juice to the sour cream mixture.
• Gradually add 1/4 cup buttermilk until the desired consistency is reached.
• Store in a tightly sealed container in the refrigerator for up to five days.

Assemble the Tacos

Step 1: Pan-Fry the Tortillas

• 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.

Step 2: Build the Tacos

• 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 and serve with lime wedges.

Serving and Storage Tips

These Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are not only delicious but also versatile in how you can serve and store them. Here are some tips to help you make the most of this recipe.

Serving Tips

• Immediate Serving: For the best texture and flavor, serve the tacos immediately after assembling. The crispy chicken, fresh corn salad, and creamy ranch will be at their peak.
• Accompaniments: Serve the tacos with lime wedges, extra jalapeno lime ranch, and additional street corn salad on the side. This allows guests to customize their tacos to their liking.
• Presentation: For a beautiful presentation, use a large platter and arrange the tacos in a semi-circle. Garnish with extra cilantro and diced jalapenos for a pop of color.
• Pairing: Pair these tacos with a refreshing beverage like a classic margarita, iced tea, or a cold beer to complement the spicy and savory flavors.

Storage Tips

• Refrigeration: Store any leftover components separately in airtight containers. The fried chicken, street corn salad, and jalapeno lime ranch can all be refrigerated for up to 3 days.
• Reheating Chicken: To reheat the fried chicken, place it on a baking sheet and warm in a 350°F oven for about 10 minutes or until heated through. This helps maintain the crispy texture.
• Street Corn Salad: The street corn salad can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together even more.
• Jalapeno Lime Ranch: The ranch can be stored in a mason jar or tightly sealed container in the fridge for up to 5 days. Shake well before using.

Helpful Notes and Variations

There are several ways to customize these Fried Chicken Street Corn Tacos to suit your taste preferences or dietary needs. Here are some variations and helpful notes:

• Spice Level: Adjust the spice level by varying the amount of jalapenos and cayenne pepper used. For a milder version, reduce or omit these ingredients.
• Alternative Proteins: Swap out the chicken tenders for grilled shrimp, fish, or even a vegetarian option like grilled portobello mushrooms for a different take on these tacos.
• Gluten-Free: Use gluten-free flour for the chicken coating and corn tortillas instead of flour tortillas to make this recipe gluten-free.
• Cheese Variations: While cojita cheese is traditional, you can substitute with feta or even shredded cheddar for a different flavor profile.
• Extra Crunch: Add a handful of shredded lettuce or cabbage to the tacos for extra crunch and freshness.

Here's a quote from a well-known chef to inspire your culinary adventures:

"Cooking is about creating something delicious for someone else." - Ina Garten

With these tips, variations, and the encouragement from culinary experts, you're all set to make these Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch a memorable and delicious meal.

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