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. 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.

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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.

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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

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Equipment Used

• Mixing bowls
• Whisk
• Grill or grill pan
• Skillet or deep fryer
• Tongs
• Knife and cutting board
• Measuring cups and spoons

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Directions & Instructions

1. Marinate the Chicken: In a bowl, combine pickle juice and buttermilk. Add chicken tenders and marinate for at least 2 hours, preferably overnight.
2. 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.
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3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.