Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch
Ingredients:
Bacon: 1 strip per taco, cooked crisp and diced
Flour Tortillas
For the Chicken 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 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
2 tablespoons hot sauce
1.5 cups buttermilk
Peanut or vegetable oil (for frying chicken and tortillas)
For the Street Corn Salad:
5-6 ears of corn, husked and grilled
1/3 cup mayonnaise
1 garlic clove, minced
1 lime, juiced and zested
1/3 cup sliced scallions
1/3 cup crumbled Cotija cheese
1/4 cup fresh cilantro, minced
1 jalapeño, diced
1/2-1 teaspoon chili powder
1/4 teaspoon salt
For the Jalapeño Lime Ranch:
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon dry ranch seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2-3/4 cup pickled jalapeños, depending on heat preference
2 tablespoons juice from pickled jalapeños
3/4 cup fresh cilantro, stems removed
1 tablespoon lime juice
1/4 cup buttermilk (or milk)
Instructions:
Marinate the Chicken:
In a medium bowl, combine pickle juice and buttermilk. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Chicken Coating:
In one bowl, mix the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper.
In a separate bowl, stir together the buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture to the flour mixture, stirring to create small crumbs that will adhere to the chicken.
Fry the Chicken:
Preheat oil in a cast iron skillet or deep fryer to 350°F.
Remove the chicken from the marinade, pat dry, and coat in the flour mixture. Dip in the buttermilk/hot sauce, then coat again in the flour mixture. Shake off excess flour.
Let the coated chicken sit for a few minutes until the coating becomes slightly pasty.
Fry the chicken in batches, 3-4 pieces at a time, until golden brown and cooked through (internal temperature of 165°F), turning occasionally. Drain on paper towels.
Make the Street Corn Salad:
Grill the corn and slice the kernels off the cob. Combine the corn with mayo, garlic, lime juice and zest, scallions, Cotija cheese, cilantro, jalapeño, chili powder, and salt. Mix well and refrigerate until ready to use. For best flavor, prepare a day in advance.
Prepare the Jalapeño Lime Ranch:
In a food processor or blender, puree the cilantro, pickled jalapeños, and their juice until mostly smooth, scraping down the sides as needed.
In a mixing bowl, combine mayo, ranch seasoning, garlic powder, and salt. Add the cilantro-jalapeño mix and stir to combine. Add lime juice, then slowly mix in buttermilk until you reach your desired consistency. Store in a sealed container in the refrigerator for up to 5 days. Serve chilled.
Assemble the Tacos:
Heat a few tablespoons of neutral oil in a skillet over medium-low heat. Pan-fry the tortillas, 1-2 at a time, until golden brown but still pliable. Drain on paper towels.
Build each taco by adding a fried chicken tender, a generous scoop of street corn salad, and a drizzle of Jalapeño Lime Ranch. Top with diced bacon and serve with lime wedges.
Enjoy these crispy, flavorful tacos bursting with smoky, tangy, and spicy goodness!
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