I love how this taco recipe transforms a simple meal into a festive celebration. With golden, crispy fried chicken, a creamy, tangy jalapeño lime ranch, and a sweet, smoky street corn salad, each bite feels like a party on my plate.

Why You’ll Love This Recipe

I’m all about bold flavors and textures, and this recipe delivers on every front. I marinate the chicken in pickle juice and buttermilk so it stays juicy and flavorful, then coat it in a spiced flour mix that fries to perfect crunch. The street corn salad brings a sweet-charred pop, while the jalapeño lime ranch cools and brightens. Every component shines on its own, but together they create a mouthwatering taco experience that’s impossible to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Tender Marinade:

• 1.5 lbs. chicken tenders

• 1 cup pickle juice

• ½ cup buttermilk

For the Chicken Coating:

• 1½ cups all-purpose flour

• ¼ 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

• 1½ cups buttermilk

• Peanut or vegetable oil (for frying)

For the Street Corn Salad:

• 5–6 ears of corn, husked and grilled

• ⅓ cup mayo

• 1 garlic clove, minced

• 1 lime, juiced and zested

• ⅓ cup sliced scallions

• ⅓ cup grated cotija cheese

• ¼ cup cilantro, minced

• 1 jalapeño, diced

• ½–1 tsp chili powder

• ¼ tsp salt

For the Jalapeño Lime Ranch:

• ¾ cup mayo

• ¾ cup sour cream

• 1 tbsp dry ranch seasoning

• ½ tsp garlic powder

• ½ tsp salt

• ½ cup pickled jalapeños

• 2 tbsp pickled jalapeño juice

• ¾ cup cilantro, large stems removed

• 1 tbsp lime juice

• ¼ cup buttermilk

Additional Ingredients:

• Flour tortillas

• Bacon (1 strip per taco, cooked and diced)

Directions

1. Marinate the Chicken
   I whisk pickle juice and buttermilk in a bowl, submerge the chicken tenders, cover, and refrigerate for at least 2 hours (or overnight for best flavor).

2. Prepare the Coating
   I set up two bowls: one with flour, cornstarch, and spices; the other with buttermilk and hot sauce. I stir a bit of buttermilk into the flour mix to create clumps for extra crunch.

3. Fry the Chicken
   I heat oil to 350 °F (175 °C). I dredge chicken in the flour, dip in buttermilk, then flour again. After resting a few minutes, I fry in batches for 2–3 minutes per side until golden and 165 °F internally. Then I drain on paper towels.

4. Make the Street Corn Salad
   I grill corn until charred, slice off kernels, and toss with mayo, garlic, lime, scallions, cotija, cilantro, jalapeño, chili powder, and salt. I refrigerate until assembly.

5. Blend the Jalapeño Lime Ranch
   I puree cilantro, pickled jalapeños, and juice, then whisk with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk. I adjust thickness and chill.

6. Warm the Tortillas
   I briefly fry each tortilla in a little oil until golden and pliable.

7. Assemble the Tacos
   I layer chicken, street corn salad, jalapeño lime ranch, and bacon in each tortilla, then garnish with fresh cilantro and serve with lime wedges.

Servings and timing

• Yield: 8 tacos

• Prep Time: 45 minutes

• Cook Time: 10 minutes

• Total Time: 8 hours 55 minutes (includes marinade time)

Variations

• Spicy Upgrade: I add extra cayenne to the coating and swap pickled jalapeños for fresh for more heat.

• Chicken Thighs: I dice boneless thighs for a juicier, darker-meat option.

• Shrimp Tacos: I use peeled shrimp in place of chicken, adjusting fry time to 1 – 2 minutes per side.

• Vegetarian Twist: I crisp up cauliflower florets in the same batter instead of chicken.

• Sauce Swap: I replace the ranch with a chipotle crema for a smoky flavor.

Storage/reheating

I store components separately in airtight containers for up to 3 days. I reheat chicken in a 350 °F oven for 5–7 minutes to maintain crispiness. I gently warm tortillas in a skillet and stir the corn salad and ranch before serving.

FAQs

What can I substitute for buttermilk if I don’t have any?

I mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s tang and thickness.

How do I prevent soggy tacos when assembling?

I assemble right before serving, layering chicken first, then slaw and sauce, so each bite stays crisp.

Can I freeze the leftover chicken tenders?

I freeze cooked tenders in a single layer on a tray, then transfer them to a freezer bag for up to 2 months. I reheat in the oven from frozen at 375 °F for about 10 minutes.

Is there a make-ahead option for this recipe?

I prepare the corn salad and ranch up to 24 hours ahead and marinate the chicken overnight to streamline assembly.

What sides pair well with these tacos?

I love serving them with Mexican-style rice, black beans, or a simple green salad and a cold margarita.

Conclusion

I’m always thrilled when a recipe this vibrant becomes a new favorite. These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine textures and flavors—crunch, creaminess, tang, sweetness, and heat—in every bite. Whether I’m feeding friends at a casual gathering or treating myself to a taco night, this recipe never fails to impress. Give it a try, and make your next meal a fiesta!

I love how this taco recipe transforms a simple meal into a festive celebration. With golden, crispy fried chicken, a creamy, tangy jalapeño lime ranch, and a sweet, smoky street corn salad, each bite feels like a party on my plate.

Why You’ll Love This Recipe

I’m all about bold flavors and textures, and this recipe delivers on every front. I marinate the chicken in pickle juice and buttermilk so it stays juicy and flavorful, then coat it in a spiced flour mix that fries to perfect crunch. The street corn salad brings a sweet-charred pop, while the jalapeño lime ranch cools and brightens. Every component shines on its own, but together they create a mouthwatering taco experience that’s impossible to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Tender Marinade:

• 1.5 lbs. chicken tenders

• 1 cup pickle juice

• ½ cup buttermilk

For the Chicken Coating:

• 1½ cups all-purpose flour

• ¼ 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

• 1½ cups buttermilk

• Peanut or vegetable oil (for frying)

For the Street Corn Salad:

• 5–6 ears of corn, husked and grilled

• ⅓ cup mayo

• 1 garlic clove, minced

• 1 lime, juiced and zested

• ⅓ cup sliced scallions

• ⅓ cup grated cotija cheese

• ¼ cup cilantro, minced

• 1 jalapeño, diced

• ½–1 tsp chili powder

• ¼ tsp salt

For the Jalapeño Lime Ranch:

• ¾ cup mayo

• ¾ cup sour cream

• 1 tbsp dry ranch seasoning

• ½ tsp garlic powder

• ½ tsp salt

• ½ cup pickled jalapeños

• 2 tbsp pickled jalapeño juice

• ¾ cup cilantro, large stems removed

• 1 tbsp lime juice

• ¼ cup buttermilk

Additional Ingredients:

• Flour tortillas

• Bacon (1 strip per taco, cooked and diced)

Directions

1. Marinate the Chicken
   I whisk pickle juice and buttermilk in a bowl, submerge the chicken tenders, cover, and refrigerate for at least 2 hours (or overnight for best flavor).

2. Prepare the Coating
   I set up two bowls: one with flour, cornstarch, and spices; the other with buttermilk and hot sauce. I stir a bit of buttermilk into the flour mix to create clumps for extra crunch.

3. Fry the Chicken
   I heat oil to 350 °F (175 °C). I dredge chicken in the flour, dip in buttermilk, then flour again. After resting a few minutes, I fry in batches for 2–3 minutes per side until golden and 165 °F internally. Then I drain on paper towels.

4. Make the Street Corn Salad
   I grill corn until charred, slice off kernels, and toss with mayo, garlic, lime, scallions, cotija, cilantro, jalapeño, chili powder, and salt. I refrigerate until assembly.

5. Blend the Jalapeño Lime Ranch
   I puree cilantro, pickled jalapeños, and juice, then whisk with mayo, sour cream, ranch seasoning, garlic powder, salt, lime juice, and buttermilk. I adjust thickness and chill.

6. Warm the Tortillas
   I briefly fry each tortilla in a little oil until golden and pliable.

7. Assemble the Tacos
   I layer chicken, street corn salad, jalapeño lime ranch, and bacon in each tortilla, then garnish with fresh cilantro and serve with lime wedges.

Servings and timing

• Yield: 8 tacos

• Prep Time: 45 minutes

• Cook Time: 10 minutes

• Total Time: 8 hours 55 minutes (includes marinade time)

Variations

• Spicy Upgrade: I add extra cayenne to the coating and swap pickled jalapeños for fresh for more heat.

• Chicken Thighs: I dice boneless thighs for a juicier, darker-meat option.

• Shrimp Tacos: I use peeled shrimp in place of chicken, adjusting fry time to 1 – 2 minutes per side.

• Vegetarian Twist: I crisp up cauliflower florets in the same batter instead of chicken.

• Sauce Swap: I replace the ranch with a chipotle crema for a smoky flavor.

Storage/reheating

I store components separately in airtight containers for up to 3 days. I reheat chicken in a 350 °F oven for 5–7 minutes to maintain crispiness. I gently warm tortillas in a skillet and stir the corn salad and ranch before serving.

FAQs

What can I substitute for buttermilk if I don’t have any?

I mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s tang and thickness.

How do I prevent soggy tacos when assembling?

I assemble right before serving, layering chicken first, then slaw and sauce, so each bite stays crisp.

Can I freeze the leftover chicken tenders?

I freeze cooked tenders in a single layer on a tray, then transfer them to a freezer bag for up to 2 months. I reheat in the oven from frozen at 375 °F for about 10 minutes.

Is there a make-ahead option for this recipe?

I prepare the corn salad and ranch up to 24 hours ahead and marinate the chicken overnight to streamline assembly.

What sides pair well with these tacos?

I love serving them with Mexican-style rice, black beans, or a simple green salad and a cold margarita.

Conclusion

I’m always thrilled when a recipe this vibrant becomes a new favorite. These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine textures and flavors—crunch, creaminess, tang, sweetness, and heat—in every bite. Whether I’m feeding friends at a casual gathering or treating myself to a taco night, this recipe never fails to impress. Give it a try, and make your next meal a fiesta!

Print