Description
Spicy fried chicken street corn tacos with jalapeño lime ranch blend Mexican street food magic into a mouthwatering culinary adventure. Crispy chicken, tangy ranch, and sweet corn create an irresistible combination you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) boneless, skinless chicken breasts
Coating and Seasoning:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
Additional Ingredients:
- 4 ears of corn, husked
- 8 small corn tortillas
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
Instructions
- Marinate chicken pieces in buttermilk for 30 minutes to tenderize and infuse flavor, ensuring maximum juiciness.
- Create a crispy coating by blending flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper in a mixing bowl.
- Thoroughly coat each buttermilk-soaked chicken piece in the seasoned flour mixture, pressing gently to help breading adhere.
- Heat oil to 350°F in a large skillet, maintaining consistent temperature for even frying.
- Carefully place breaded chicken into hot oil, cooking 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to paper towels, allowing excess oil to drain and maintaining crispy texture.
- Whisk mayonnaise, sour cream, diced jalapeños, fresh lime juice, and chopped cilantro to create a zesty ranch sauce.
- Char corn on a high-heat grill for 3-4 minutes, rotating to achieve even caramelization.
- Slice roasted corn kernels directly from the cob into a separate bowl.
- Warm corn tortillas on a hot skillet for 15-20 seconds per side to enhance flexibility.
- Assemble tacos by layering crispy fried chicken, charred corn kernels, crumbled cotija cheese, and drizzling jalapeño lime ranch sauce.
- Serve immediately while chicken remains hot and crispy.
Notes
- Marinate chicken in buttermilk for at least 30 minutes to ensure tender, juicy meat with enhanced flavor and moisture.
- Use a mix of flour and cornmeal for extra crispy coating that adds delightful texture and crunch to the fried chicken.
- Toast corn tortillas briefly to prevent sogginess and bring out a rich, smoky flavor that complements the crispy chicken.
- Adjust jalapeno quantity in ranch sauce to control heat level, making the dish adaptable for different spice tolerances.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 90 mg