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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy, tender fried chicken with smoky, sweet street-style corn and a creamy, tangy jalapeño lime ranch sauce. This vibrant taco recipe offers a perfect balance of savory, spicy, and citrusy flavors, making it an irresistible choice for taco nights, casual dinners, or gatherings.

Ingredients

Scale

Chicken and Coating

  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 teaspoon salt (for marinade)
  • 1/2 teaspoon chili powder (for marinade)
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt (for coating)
  • 1/2 teaspoon black pepper
  • Oil for frying (vegetable or canola oil)

Street Corn Topping

  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija or feta cheese (optional)

Jalapeño Lime Ranch Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1–2 fresh jalapeños, finely diced (adjust to heat preference)
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Assembly

  • 8 small corn or flour tortillas
  • Extra chopped cilantro, lime wedges, and sliced jalapeños for garnish (optional)

Instructions

  1. Marinate the Chicken: Soak the boneless, skinless chicken thighs or breasts in buttermilk mixed with salt and chili powder. Refrigerate for at least 30 minutes to tenderize and infuse flavor.
  2. Prepare the Flour Coating: In a shallow bowl, combine the flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly to create a seasoned flour blend.
  3. Fry the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour, ensuring full coverage. For extra crunch, dip back into buttermilk and coat again with flour. Heat oil to 350°F (175°C) and fry the chicken until golden brown and cooked through, about 6-8 minutes depending on thickness. Drain on paper towels to maintain crispiness.
  4. Make the Street Corn Topping: In a skillet over medium heat, sauté the fresh or thawed corn kernels until they start to caramelize slightly, about 5-7 minutes. Remove from heat and toss with lime juice, chili powder, chopped cilantro, and crumbled cotija or feta cheese if using.
  5. Whip up the Jalapeño Lime Ranch: In a bowl or blender, combine mayonnaise, sour cream, finely diced jalapeños, lime juice, lime zest, and chopped cilantro. Blend or stir well and season with salt and pepper to taste.
  6. Assemble Your Tacos: Warm the tortillas until soft and pliable. Layer each tortilla with crispy fried chicken, generous spoonfuls of the street corn topping, and drizzle with jalapeño lime ranch sauce. Garnish with extra cilantro, lime wedges, or sliced jalapeños if desired.

Notes

  • Maintain oil temperature at 350°F (175°C) to cook chicken evenly without burning.
  • For extra crispiness, consider double-dipping the chicken in buttermilk and flour.
  • Use fresh lime juice for the brightest flavor in toppings and sauce.
  • Allow fried chicken to rest on paper towels for a few minutes to keep crispness intact.
  • Keep tortillas warm by wrapping in a clean kitchen towel or heating briefly on a dry skillet.
  • Store leftover components separately to maintain texture and flavor.
  • Reheat fried chicken in the oven or air fryer to preserve crispiness.
  • The heat level is adjustable by varying the amount of jalapeños or swapping peppers.

Nutrition

Keywords: fried chicken tacos, street corn tacos, jalapeño lime ranch, crispy fried chicken, Mexican tacos

Find it online: https://lillysplate.com/fried-chicken-street-corn-tacos-with-jalapeo-lime-ranch/