Description
Sizzling Fried Chicken Street Corn Tacos blend Mexican street fare with crispy Southern charm, bringing explosive flavor to your plate. Bacon and jalapeño lime ranch elevate these tacos, promising a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) chicken tenders
- 4 strips bacon, cooked and crumbled
Corn and Dairy:
- 2 cups grilled corn kernels
- 1/4 cup cotija cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup buttermilk
Seasoning and Breading:
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 jalapeno, finely chopped
- 1 clove garlic, minced
Herbs and Citrus:
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Additional Ingredients:
- 8 small flour or corn tortillas
- Oil for frying
Instructions
- Soak chicken tenders in buttermilk for 30 minutes to tenderize and infuse flavor.
- Create a seasoned coating by blending flour with smoked paprika, garlic powder, salt, and black pepper.
- Remove chicken from buttermilk, thoroughly coat in seasoned flour mixture, ensuring even coverage.
- Heat oil to 350°F and fry chicken until crispy and golden brown, approximately 3-4 minutes per side.
- Drain fried chicken on paper towels to remove excess oil and keep crisp.
- Char corn kernels on a grill or skillet until lightly blackened and caramelized.
- Combine charred corn with creamy mayonnaise, crumbled cotija cheese, zesty chili powder, and fresh lime juice.
- Craft jalapeno lime ranch by whisking mayonnaise, tangy sour cream, finely chopped jalapeno, bright lime juice, minced garlic, and fresh cilantro.
- Warm tortillas until pliable and slightly toasted, about 15-20 seconds per side.
- Construct tacos by layering crispy chicken, loaded street corn mixture, crumbled bacon, and generously drizzling with spicy jalapeno lime ranch.
- Finish with a sprinkle of fresh cilantro and serve immediately while ingredients are warm and crisp.
Notes
- Buttermilk works magic for tenderizing chicken, creating extra juicy and flavorful meat with a crispy exterior.
- Choose boneless chicken tenders or thighs for easier frying and more consistent texture in tacos.
- Adjust jalapeno quantity in ranch sauce to control heat level, making it family-friendly or spice-lover intense.
- For gluten-free version, substitute all-purpose flour with cornstarch or gluten-free flour blend during chicken dredging process.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 592 kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 125 mg