Description
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch combine crispy, flavorful fried chicken strips with a zesty and creamy street corn salad, all wrapped in warm corn tortillas. The jalapeno lime ranch adds a refreshing kick, making this recipe perfect for a fun and satisfying meal that’s full of texture and bold flavors.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Oil for frying
Street Corn Mixture
- 2 ears corn, grilled and kernels removed
- 2 tbsp mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tsp chili powder
- 1 tbsp fresh cilantro, chopped
Jalapeno Lime Ranch
- 1/2 cup ranch dressing
- 1 jalapeno, finely diced
- Zest and juice of 1 lime
Assembly
- 8 small corn tortillas
- Shredded lettuce or cabbage (optional)
- Diced tomatoes (optional)
Instructions
- Marinate the Chicken: Place the chicken strips in a bowl and cover them with the buttermilk. Let them marinate for 20 minutes to tenderize and flavor the chicken.
- Prepare the Flour Mixture: In a separate bowl, combine the all-purpose flour, smoked paprika, cayenne pepper, salt, and pepper. Mix evenly to create the coating mixture.
- Coat the Chicken: Remove the chicken strips from the buttermilk and thoroughly coat each piece in the seasoned flour mixture, ensuring every strip is fully covered.
- Fry the Chicken: Heat oil in a skillet over medium heat. Fry the coated chicken strips until they turn golden brown and are cooked through, approximately 5-7 minutes. Remove and drain on paper towels.
- Make the Street Corn Mixture: In a bowl, combine the grilled corn kernels, mayonnaise, crumbled cotija cheese, chili powder, and chopped cilantro. Mix well to evenly distribute ingredients.
- Prepare the Jalapeno Lime Ranch: In a small bowl, whisk together ranch dressing, finely diced jalapeno, lime zest, and lime juice. Taste and adjust seasoning as needed for balance.
- Warm the Tortillas: Heat a skillet over medium heat and warm the corn tortillas until soft and pliable, about 30 seconds per side.
- Assemble the Tacos: Layer each warmed tortilla with shredded lettuce or cabbage if using, followed by fried chicken strips and a generous spoonful of the street corn mixture.
- Add Finishing Touches: Drizzle the jalapeno lime ranch sauce over the tacos and garnish with diced tomatoes if desired. Serve immediately.
Notes
- For extra heat, add more diced jalapeno to the ranch dressing.
- Use fresh corn and grill it for the best flavor, but frozen corn can be substituted if needed.
- If you prefer a spicier chicken coating, increase the cayenne pepper to 1 tsp.
- To make this recipe gluten-free, use gluten-free flour for dredging the chicken.
- Leftover fried chicken can be refrigerated and used in salads or sandwiches within 2 days.
