Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch offer a delightful fusion of flavors and textures that will elevate your taco experience. This recipe combines crispy fried chicken tenders, smoky bacon, tangy street corn, and a creamy jalapeño lime ranch sauce, all nestled in a warm, pan-fried flour tortilla. The result is a taco that’s smoky, crunchy, tangy, and sweet—truly a crowd-pleaser.
The key to this dish lies in its components:
- Crispy Fried Chicken: Marinated in pickle juice and buttermilk, the chicken tenders are tender with a subtle tangy flavor.
- Smoky Bacon: Adds a savory depth that complements the other ingredients.
- Tangy Street Corn: Blackened corn mixed with scallions, lime zest, and fresh garlic for a burst of flavor.
- Creamy Jalapeño Lime Ranch: A spicy, creamy sauce that ties all the elements together.
Whether you’re hosting a taco night or simply craving a flavorful meal, these tacos are sure to impress.
Why You Will Love Making Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch
- Flavor Harmony: The combination of crispy chicken, smoky bacon, tangy street corn, and creamy jalapeño lime ranch creates a balanced and satisfying taste profile.
- Texture Contrast: Enjoy the crunch of fried chicken and bacon alongside the creamy sauce and tender corn.
- Customizable: Adjust the spice level of the jalapeño lime ranch to suit your taste preferences.
- Crowd-Pleaser: Perfect for gatherings, these tacos are sure to be a hit with family and friends.
- Versatile Components: Each element can be used in other dishes, such as the street corn in salads or the jalapeño lime ranch as a dip.
- Quick Assembly: Once the components are prepared, assembling the tacos is straightforward and quick.
- Satisfying Meal: A hearty and flavorful option that will leave you feeling content.
Ingredients
For the Fried Chicken:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
For the Street Corn:
- 4 ears of corn, husked
- 2 tablespoons unsalted butter
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
the Jalapeño Lime Ranch Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 jalapeño, seeded and chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- Salt and pepper, to taste
Assembly:
- 8 flour tortillas
- 8 slices cooked bacon, chopped
Equipment Used
- Mixing bowls
- Whisk
- Grill or grill pan
- Skillet or deep fryer
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Directions & Instructions
- Marinate the Chicken: In a bowl, combine pickle juice and buttermilk. Add chicken tenders and marinate for at least 2 hours, preferably overnight.
- Prepare the Street Corn:
- Grill the corn over medium heat until charred, about 10 minutes.
- In a bowl, mix melted butter, mayonnaise, lime juice, chili powder, cilantro, salt, and pepper.
- Cut the kernels off the cob and toss with the mayonnaise mixture. Set aside.
- Make the Jalapeño Lime Ranch Sauce:
- In a blender, combine mayonnaise, sour cream, buttermilk, jalapeño, lime juice, garlic powder, onion powder, dill, salt, and pepper.
- Blend until smooth. Adjust seasoning as needed.
- Prepare the Fried Chicken:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a skillet over medium-high heat.
- Dredge marinated chicken tenders in the flour mixture, pressing lightly to adhere.
- Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Assemble the Tacos:
- Warm flour tortillas in a skillet until pliable.
- Place a fried chicken tender on each tortilla.
- Top with a generous scoop
Nutritional Information (Per Serving):
- Calories: 244
- Fat: 13g
- Saturated Fat: 7g
- Protein: 19g
- Carbohydrates: 16g
- Fiber: 1g
- Cholesterol: 32mg
- Sodium: 400mg
Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.
Prep Time and Cook Time:
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Marinade Time: 8 hours (or overnight)
- Total Time: Approximately 9 hours
Variations:
- Spice Level: Adjust the heat by adding more jalapeños to the ranch sauce or incorporating a dash of hot sauce into the street corn.
- Protein Alternatives: Swap fried chicken with grilled shrimp or sautéed mushrooms for a different protein option.
- Corn Preparation: For a smoky flavor, grill the corn before mixing it into the street corn mixture.
- Tortilla Options: Use corn tortillas instead of flour for a gluten-free alternative.
- Cheese Addition: Sprinkle crumbled queso fresco or shredded cheddar over the tacos for added richness.
Frequently Asked Questions:
- Can I prepare the components ahead of time?
- Yes, you can marinate the chicken and prepare the street corn and ranch sauce a day in advance. Assemble the tacos just before serving to maintain freshness.
- How can I make the jalapeño lime ranch sauce milder?
- Reduce the amount of jalapeño or remove the seeds to lessen the heat. Alternatively, add more sour cream or mayonnaise to dilute the spiciness.
- Can I use frozen corn for the street corn?
- While fresh corn is recommended for optimal flavor, you can use frozen corn. Ensure it’s thoroughly thawed and drained before mixing.
- Is there a vegetarian version of this recipe?
- Yes, substitute the fried chicken with crispy tofu or tempeh, and ensure the ranch sauce is made with plant-based ingredients.
- How do I store leftovers?
- Store the fried chicken, street corn, and ranch sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in an oven to maintain crispiness before assembling the tacos.
Pro Tips by Elisa:
- Marinating the Chicken: For maximum tenderness and flavor, marinate the chicken tenders overnight. The pickle juice adds a subtle tang that enhances the overall taste.
- Crisping the Bacon: Cook bacon until it’s extra crispy to prevent it from becoming soggy when added to the tacos. Crumble it into small pieces for even distribution.
- Balancing Flavors: Taste the street corn and ranch sauce before assembling. Adjust seasoning as needed to ensure a harmonious blend of flavors.
- Tortilla Preparation: Lightly pan-fry the flour tortillas until they’re warm and slightly crispy. This adds texture and prevents them from tearing when filled.
- Serving Temperature: Serve the tacos immediately after assembling to enjoy the contrast between the warm chicken and the cool, creamy ranch sauce.
Serving Suggestions:
Pair these tacos with a refreshing side salad, such as a simple mixed greens salad with a light vinaigrette, to balance the richness of the dish. For a beverage, consider serving a chilled Mexican lager or a citrus-infused iced tea to complement the flavors.
For dessert, a light option like fresh fruit sorbet or a tangy lime cheesecake would provide a sweet and tart finish to the meal.
These tacos are versatile and can be enjoyed as a main course for lunch or dinner, making them perfect for gatherings or a special family meal.
Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch
Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch offer a delightful fusion of flavors and textures that will elevate your taco experience.
Equipment
- Mixing bowls
- Whisk
- Grill or grill pan
- Skillet or deep fryer
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Fried Chicken:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
For the Street Corn:
- 4 ears of corn husked
- 2 tablespoons unsalted butter
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup fresh cilantro chopped
- Salt and pepper to taste
For the Jalapeño Lime Ranch Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 jalapeño seeded and chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- Salt and pepper to taste
For Assembly:
- 8 flour tortillas
- 8 slices cooked bacon chopped
Instructions
- Marinate the Chicken: In a bowl, combine pickle juice and buttermilk. Add chicken tenders and marinate for at least 2 hours, preferably overnight.
Prepare the Street Corn:
- Grill the corn over medium heat until charred, about 10 minutes.
- In a bowl, mix melted butter, mayonnaise, lime juice, chili powder, cilantro, salt, and pepper.
- Cut the kernels off the cob and toss with the mayonnaise mixture. Set aside.
Make the Jalapeño Lime Ranch Sauce:
- In a blender, combine mayonnaise, sour cream, buttermilk, jalapeño, lime juice, garlic powder, onion powder, dill, salt, and pepper.
- Blend until smooth. Adjust seasoning as needed.
Prepare the Fried Chicken:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a skillet over medium-high heat.
- Dredge marinated chicken tenders in the flour mixture, pressing lightly to adhere.
- Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Assemble the Tacos:
- Warm flour tortillas in a skillet until pliable.
- Place a fried chicken tender on each tortilla.
- Top with a generous scoop of street corn
Notes
Marinating the Chicken: For maximum tenderness and flavor, marinate the chicken tenders overnight. The pickle juice adds a subtle tang that enhances the overall taste.
Crisping the Bacon: Cook bacon until it's extra crispy to prevent it from becoming soggy when added to the tacos. Crumble it into small pieces for even distribution.
Crisping the Bacon: Cook bacon until it's extra crispy to prevent it from becoming soggy when added to the tacos. Crumble it into small pieces for even distribution.