Crispy Chicken Street Corn Tacos

This crispy chicken taco masterpiece combines the tangy flavors of street corn with perfectly fried chicken tenders, creating a fusion dish that has quickly become our family's taco night favorite. The combination of crunchy chicken, sweet charred corn, and creamy jalapeño ranch delivers a flavor explosion that feels like a celebration on a plate.

I first created these tacos for a backyard cookout last summer, and they disappeared faster than anything else on the buffet table. Now my teenagers request them almost weekly and have started helping me prepare the components as their cooking skills improve.

Ingredients

• For the Chicken Chicken tenders provide the perfect size for tacos while staying juicy and cooking quickly
• Pickle juice tenderizes the meat while adding tangy flavor
• Buttermilk creates the perfect base for ultra crispy coating
• Flour and cornstarch mixture ensures maximum crunch
• Spice blend with garlic powder, paprika, and cayenne for deep flavor
• Hot sauce adds subtle heat without overwhelming

• For the Street Corn Salad Fresh corn ears charred on the grill for smoky sweetness
• Mayonnaise creates a creamy base that clings to the kernels
• Cotija cheese adds authentic Mexican street corn flavor
• Fresh cilantro brightens the entire dish
• Jalapeño provides gentle heat that balances the sweetness
• Lime juice cuts through richness with essential acidity

• For the Jalapeño Lime Ranch Mayonnaise and sour cream create the perfect creamy base
• Pickled jalapeños offer consistent heat level year round
• Fresh cilantro adds herbaceous notes
• Lime juice provides crucial acidity
• Buttermilk thins the sauce to perfect drizzling consistency
• Ranch seasoning adds familiar flavor everyone loves

How To Make Street Corn Chicken Tacos

Marinate the Chicken

Combine pickle juice and buttermilk in a bowl large enough to hold all the chicken tenders. Submerge the chicken completely, cover with plastic wrap, and refrigerate for at least 2 hours, though overnight produces the best flavor penetration. This acidic bath not only tenderizes the meat but also infuses it with tanginess that stands up to the rich coating.

Prepare the Dredging Station

Create a three part station starting with your seasoned flour mixture in one bowl. Combine the flour, cornstarch and all dried spices, whisking thoroughly to prevent clumps. In another bowl, mix the remaining buttermilk with hot sauce until smooth. The third station will be the same flour mixture for the final coating that creates the perfect crust.

Dredge and Rest the Chicken

Remove chicken from marinade and pat gently with paper towels to remove excess moisture. Dredge each tender thoroughly in seasoned flour, pressing to adhere. Dip coated pieces into buttermilk mixture allowing excess to drip off, then return to flour for final coating. Place on a rack and allow to rest 10 minutes until the flour appears slightly tacky. This resting time is crucial for the ultimate crunchy exterior.

Fry to Perfection

Heat oil to exactly 175°C using a thermometer for accuracy. Gently lower a few pieces of chicken into the oil, being careful not to overcrowd. Fry for approximately 5 to 7 minutes, turning occasionally, until deeply golden and internal temperature reaches 74°C. Transfer to a paper towel lined plate and sprinkle immediately with salt while hot.

Prepare Street Corn Salad

Grill corn ears over medium high heat, turning frequently until kernels are slightly charred on all sides. Allow to cool slightly before carefully slicing kernels off the cob into a large bowl. Add remaining ingredients and gently toss until thoroughly combined. Refrigerate until ready to assemble tacos allowing flavors to marry.

Mix Jalapeño Lime Ranch

Blend cilantro and pickled jalapeños with their brine in food processor until finely chopped but not completely pureed. In a separate bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt. Fold in the jalapeño mixture and lime juice. Gradually add buttermilk until sauce reaches desired consistency. Transfer to a squeeze bottle for easy application.

Warm and Crisp Tortillas

Heat a skillet with a thin layer of neutral oil over medium low heat. Add tortillas one at a time, frying just until golden spots appear but tortilla remains pliable, about 30 seconds per side. Stack between paper towels to keep warm and absorb excess oil.

Assemble the Tacos

Place a fried chicken tender in the center of each warmed tortilla. Top with a generous spoonful of street corn salad. Drizzle with jalapeño lime ranch sauce. Finish with crumbled bacon bits. Serve immediately with lime wedges for squeezing over the top just before eating.

Watching my family gather around the kitchen island to assemble their own perfect versions of these tacos has become one of my favorite mealtime traditions. The balance of crunchy chicken with sweet charred corn and that tangy ranch drizzle creates something that's so much more than the sum of its parts.

Make Ahead Options

These tacos have multiple components that can be prepared in advance, making them perfect for entertaining. The jalapeño lime ranch can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, the flavors meld and improve after resting overnight. The street corn salad can be prepared up to 24 hours in advance, though you may want to add the cilantro just before serving to maintain its bright green color. The chicken batter can be mixed and stored separately from the buttermilk, and the chicken can marinate overnight for maximum flavor infusion. When ready to serve, simply fry the chicken and warm the tortillas for a quick assembly.

Customization Ideas

This recipe welcomes personalization based on your taste preferences or dietary needs. For a lighter version, the chicken can be baked instead of fried. Simply place the breaded tenders on a wire rack over a baking sheet and spray with oil before baking at 205°C until cooked through, about 20 minutes. For a vegetarian option, substitute the chicken with grilled portobello mushrooms or crispy cauliflower florets prepared with the same breading. Adjust the heat level by increasing or decreasing the amount of jalapeños and hot sauce. For a gluten free version, use a one to one gluten free flour blend in place of all purpose flour.

Creative Serving Ideas

Transform this recipe into an interactive taco bar for casual entertaining. Set up a station with fried chicken tenders, warmed tortillas, street corn salad, jalapeño lime ranch, and additional toppings like sliced avocado, pickled red onions, fresh jalapeños, and extra cotija cheese. This allows guests to build their perfect taco while mingling. For a more formal presentation, create mini street corn chicken tostadas using small round tortilla chips as a base topped with all the components. These make excellent appetizers for cocktail parties. Alternatively, turn this into a hearty salad by serving all components over crisp romaine lettuce with the jalapeño lime ranch as the dressing.

Recipe FAQs

→ Can I make these tacos ahead of time?

While it's best to assemble the tacos just before serving, you can prepare the components ahead of time. The fried chicken can be made earlier and reheated in a 350°F oven until crisp. The street corn salad and jalapeño lime ranch can be prepared up to 24 hours in advance and stored in the refrigerator. Fry the tortillas just before serving for best results.

→ What can I substitute for pickle juice in the chicken marinade?

If you don't have pickle juice, you can substitute with a mixture of vinegar (apple cider or white), water, salt, and a pinch of sugar. The acidity helps tenderize the chicken in a similar way. For 240ml of pickle juice, try 120ml vinegar, 120ml water, 1 tablespoon salt, and 1 teaspoon sugar.

→ How can I make this dish less spicy?

To reduce the heat, omit or reduce the cayenne pepper in the chicken coating, use less or no jalapeño in the street corn salad, and reduce or eliminate the pickled jalapeños in the ranch sauce. You can also use mild chili powder instead of regular chili powder in the corn salad.

→ What's a good substitute for Cotija cheese?

If you can't find Cotija cheese, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco is another good alternative, though milder in flavor. In a pinch, you could also use grated Parmesan cheese, which offers a similar salty, umami quality.

→ Can I grill the chicken instead of frying it?

Yes, you can adapt this recipe for grilled chicken. Marinate the chicken as directed, but instead of the flour dredging, season the chicken with the same spices (garlic powder, paprika, salt, etc.). Grill over medium heat until the internal temperature reaches 165°F (74°C). The texture will be different but still delicious with the toppings.

→ How do I know when the oil is the right temperature for frying?

If you don't have a thermometer, you can test the oil by dropping in a small pinch of flour. If it sizzles immediately but doesn't burn, the oil is ready (around 350°F/175°C). Another method is to insert the handle end of a wooden spoon into the oil – if small bubbles form around the wood, the oil is hot enough for frying.