These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are the ultimate flavor-packed handheld meal! Crispy fried chicken, creamy street corn, and a zesty, spicy ranch sauce all wrapped in a warm tortilla—perfect for taco night!
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Why You’ll Love This Recipe
- Crispy & Crunchy – Golden fried chicken for the perfect bite.
- Street Corn Inspired – A creamy, tangy topping loaded with flavor.
- Spicy & Zesty – Jalapeño lime ranch brings a kick.
- Great for Any Occasion – Perfect for taco nights, parties, or game days!
Ingredients You’ll Need
For the Fried Chicken:
- Chicken Breast (2, cut into strips) – Tender and juicy.
- Buttermilk (1 cup) – Keeps the chicken moist and tender.
- Flour (1 cup) – For a crispy coating.
- Cornstarch (½ cup) – Ensures extra crunch.
- Paprika (1 tsp) – Adds mild smokiness.
- Garlic Powder (1 tsp) – Enhances flavor.
- Salt & Black Pepper (to taste) – Essential seasoning.
- Vegetable Oil (for frying) – For deep frying.
For the Street Corn Topping:
- Corn Kernels (1 ½ cups, grilled or canned & drained) – Sweet and smoky.
- Mayonnaise (¼ cup) – The creamy base.
- Cotija Cheese (¼ cup, crumbled) – Adds salty, tangy richness.
- Lime Juice (1 tbsp) – For a fresh citrus kick.
- Chili Powder (½ tsp) – Classic street corn spice.
- Cilantro (2 tbsp, chopped) – For freshness.
For the Jalapeño Lime Ranch:
- Sour Cream (½ cup) – Creamy base for the sauce.
- Mayonnaise (¼ cup) – Adds richness.
- Lime Juice (2 tbsp) – Balances the flavors.
- Jalapeño (1, seeded & minced) – Spicy kick.
- Garlic (1 clove, minced) – Extra depth of flavor.
- Fresh Cilantro (2 tbsp, chopped) – Brightens the sauce.
- Salt & Pepper (to taste) – To enhance the flavors.
For the Tacos:
- Small Corn or Flour Tortillas (8) – The perfect base.
- Extra Cilantro & Cotija Cheese (for garnish)
Tools You’ll Need
- Deep frying pan or Dutch oven
- Mixing bowls
- Tongs
- Paper towels
How to Make Fried Chicken Street Corn Tacos
Step 1: Marinate the Chicken
Place the chicken strips in a bowl with buttermilk. Let marinate for at least 30 minutes (or overnight for best results).
Step 2: Prep the Breading & Fry
In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, salt, and pepper. Heat oil in a deep pan over 350°F (175°C). Dredge each piece of chicken in the flour mixture and fry until golden brown (5–7 minutes). Drain on paper towels.
Step 3: Make the Street Corn Topping
In a bowl, combine the grilled corn, mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Mix well and set aside.
Step 4: Make the Jalapeño Lime Ranch
Blend or mix all ranch ingredients in a bowl until smooth. Adjust seasoning as needed.
Step 5: Assemble the Tacos
Warm the tortillas in a dry skillet. Place a piece of crispy fried chicken on each tortilla, top with the street corn mixture, and drizzle with jalapeño lime ranch. Garnish with extra cilantro and cotija cheese.
Step 6: Serve & Enjoy
Serve immediately with lime wedges and enjoy the crispy, creamy, and spicy flavors in every bite!
What to Serve with These Tacos
- Mexican Rice – A great side dish.
- Black Beans – Adds protein and texture.
- Guacamole & Chips – A perfect pairing.
Tips for the Best Fried Chicken Tacos
- Double Dredge for Extra Crunch – Dip in buttermilk and flour twice.
- Use Fresh Corn if Possible – Grill it for a smoky taste.
- Make the Ranch Ahead – The flavors deepen over time.
- Storage: Fried chicken is best fresh but can be stored in the fridge for 2 days and reheated in the oven.
Can I Air Fry the Chicken Instead?
Yes! Cook at 375°F (190°C) for 15 minutes, flipping halfway through.
Conclusion
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a crispy, creamy, and spicy delight that will impress any taco lover. Try them tonight and enjoy restaurant-quality tacos at home!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: Mexican-Inspired
Nutritional Information (Per Taco)
Calories: 380 | Protein: 22g | Carbohydrates: 35g | Fat: 18g | Fiber: 3g | Sodium: 520mg
Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
- Total Time: 40 minutes
Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are the ultimate flavor-packed handheld meal! Crispy fried chicken, creamy street corn, and a zesty, spicy ranch sauce all wrapped in a warm tortilla—perfect for taco night!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
Ingredients
For the Fried Chicken:
- Chicken Breast (2, cut into strips) – Tender and juicy.
- Buttermilk (1 cup) – Keeps the chicken moist and tender.
- Flour (1 cup) – For a crispy coating.
- Cornstarch (½ cup) – Ensures extra crunch.
- Paprika (1 tsp) – Adds mild smokiness.
- Garlic Powder (1 tsp) – Enhances flavor.
- Salt & Black Pepper (to taste) – Essential seasoning.
- Vegetable Oil (for frying) – For deep frying.
For the Street Corn Topping:
- Corn Kernels (1 ½ cups, grilled or canned & drained) – Sweet and smoky.
- Mayonnaise (¼ cup) – The creamy base.
- Cotija Cheese (¼ cup, crumbled) – Adds salty, tangy richness.
- Lime Juice (1 tbsp) – For a fresh citrus kick.
- Chili Powder (½ tsp) – Classic street corn spice.
- Cilantro (2 tbsp, chopped) – For freshness.
For the Jalapeño Lime Ranch:
- Sour Cream (½ cup) – Creamy base for the sauce.
- Mayonnaise (¼ cup) – Adds richness.
- Lime Juice (2 tbsp) – Balances the flavors.
- Jalapeño (1, seeded & minced) – Spicy kick.
- Garlic (1 clove, minced) – Extra depth of flavor.
- Fresh Cilantro (2 tbsp, chopped) – Brightens the sauce.
- Salt & Pepper (to taste) – To enhance the flavors.
For the Tacos:
- Small Corn or Flour Tortillas (8) – The perfect base.
- Extra Cilantro & Cotija Cheese (for garnish)
Instructions
Place the chicken strips in a bowl with buttermilk. Let marinate for at least 30 minutes (or overnight for best results).
In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, salt, and pepper. Heat oil in a deep pan over 350°F (175°C). Dredge each piece of chicken in the flour mixture and fry until golden brown (5–7 minutes). Drain on paper towels.
In a bowl, combine the grilled corn, mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. Mix well and set aside.
Blend or mix all ranch ingredients in a bowl until smooth. Adjust seasoning as needed.
Warm the tortillas in a dry skillet. Place a piece of crispy fried chicken on each tortilla, top with the street corn mixture, and drizzle with jalapeño lime ranch. Garnish with extra cilantro and cotija cheese.
Serve immediately with lime wedges and enjoy the crispy, creamy, and spicy flavors in every bite!
Notes
- Double Dredge for Extra Crunch – Dip in buttermilk and flour twice.
- Use Fresh Corn if Possible – Grill it for a smoky taste.
- Make the Ranch Ahead – The flavors deepen over time.
- Storage: Fried chicken is best fresh but can be stored in the fridge for 2 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: Mexican-Inspired
