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The Ultimate Guide to Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch: A Flavorful Fiesta in Every Bite

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Ingredients

Scale
  • 1.5 lbs. chicken tenders
  • 1 cup pickle juice
  • 1/2 cup buttermilk
  • 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)
  • 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 jalapeño, diced
  • 1/2–1 tsp chili powder
  • 1/4 tsp salt
  • 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 jalapeños
  • 2 tbsp pickled jalapeño juice
  • 3/4 cup cilantro, large stems removed
  • 1 tbsp lime juice
  • 1/4 cup buttermilk
  • Flour tortillas
  • Bacon (1 strip per taco, cooked and diced)

Instructions

  1. 1. Marinate the Chicken
  2. 2. Prepare the Chicken Coating
  3. Set up your breading station with two bowls
  4. 3. Fry the Chicken
  5. 4. Make the Street Corn Salad
  6. 5. Blend the Jalapeño Lime Ranch
  7. 6. Warm the Tortillas
  8. 7. Assemble the Tacos
  9. Layer each tortilla with

Find it online: https://thecookingjournal.com/fried-chicken-street-corn-tacos/

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