Fried Chicken Street Corn Tacos – A Crispy, Flavor Explosion

Get ready for a mouthwatering fusion of flavors with these Fried Chicken Street Corn Tacos! Combining crispy, juicy fried chicken with charred street corn, bacon, and a zesty jalapeno lime ranch, these tacos are sure to satisfy your cravings.

Perfect for Taco Tuesday, game nights, or any time you need a hearty, crowd-pleasing dish, this recipe is all about bold, savory goodness wrapped in a warm tortilla. Let’s dive into the details and get cooking!

What are Fried Chicken Street Corn Tacos?

Fried Chicken Street Corn Tacos bring together the best of Southern-style fried chicken and Mexican street corn into one delicious handheld meal. Imagine crispy, golden chicken tenders layered with smoky, creamy street corn salad, topped with crispy bacon, all wrapped in a soft tortilla. To take things over the top, the tacos are drizzled with jalapeno lime ranch for that extra punch of flavor.

Ingredients for Fried Chicken Street Corn Tacos

Taco Base

• Bacon (1 strip per taco) – Cooked crisp and diced.
• Flour tortillas – Soft and pliable for the perfect taco wrap.

Chicken Tender Marinade

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

Chicken Coating

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp salt
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne powder
• 2 tbsp hot sauce
• 1.5 cups buttermilk
• Peanut or vegetable oil – For frying the chicken and pan-frying tortillas.

Street Corn Salad

• 5-6 ears of 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 cotija cheese
• 1/4 cup cilantro (minced)
• 1 jalapeno (diced)
• 1/2-1 tsp chili powder
• 1/4 tsp salt

Jalapeno Lime Ranch

• 3/4 cup mayo
• 3/4 cup sour cream
• 1 tbsp dry ranch seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup pickled jalapenos (adjust to spice preference)
• 2 tbsp juice from pickled jalapenos
• 3/4 cup cilantro (stems removed)
• 1 tbsp lime juice
• 1/4 cup buttermilk (or milk)

Step-by-Step Instructions

1. Marinate the Chicken

• Combine pickle juice and buttermilk in a large bowl.
• Add the chicken tenders and marinate for at least 1 hour (or overnight for best results).

2. Prep the Chicken Coating

• In one bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne.
• In another bowl, mix buttermilk and hot sauce.

3. Dredge the Chicken

• Remove chicken from the marinade.
• Dip each piece into the flour mixture, then into the buttermilk, and again into the flour for a double coating.

4. Fry the Chicken

• Heat oil to 350°F.
• Fry each tender for 6-8 minutes or until golden brown and cooked through. Drain on paper towels.