Name: This Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 8 h 55 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs. chicken tenders; 1 cup pickle juice; 1/2 cup buttermilk; 1.5 cups all-purpose flour; 1/4 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; 1.5 cups buttermilk; Peanut or vegetable oil (for frying); 5–6 ears of corn, husked and grilled; 1/3 cup mayo; 1 garlic clove, minced; 1 lime, juiced and zested; 1/3 cup sliced scallions; 1/3 cup grated cotija cheese; 1/4 cup cilantro, minced; 1 jalapeño, diced; 1/2–1 tsp chili powder; 1/4 tsp salt; 3/4 cup mayo; 3/4 cup sour cream; 1 tbsp dry ranch seasoning; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 cup pickled jalapeños

Jump to Recipe·5.2 from 8 reviews

It doesn’t get much more festive than Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch! This delicious ensemble layers ultra-crispy fried chicken, creamy and colorful Mexican-style street corn, and a tangy, spicy ranch drizzle, all wrapped in a toasty tortilla. Every bite truly bursts with bold flavor and texture, turning the basic taco into a jaw-dropping centerpiece. Whether it’s Taco Tuesday or an impromptu dinner party, this will have everyone coming back for seconds.

Ingredients You’ll Need

These ingredients are each essential to capturing the craveworthy layers of crunch, creaminess, heat, and zest. You’ll find everything is easily available, but they combine to create something way beyond ordinary. Let’s break down what makes this special!

Chicken Tenders: Juicy and tender, these cook quickly and crisp up perfectly for the ultimate filling.
Pickle Juice: Adds a bright, tangy punch to the marinade and tenderizes the chicken beautifully.
Buttermilk: Works its magic tenderizing chicken and guarantees a fluffy, crisp coating.
All-Purpose Flour: The backbone of the crunchy chicken coating.
Cornstarch: Lightens the breading, delivering shattering crunch.
Garlic Powder, Paprika, Onion Powder, Black Pepper, Cayenne: Infuse the coating with layers of savory, smoky, and spicy flavor.
Salt: Don’t forget – it’s critical for boosting all flavors in the chicken and salad.
Hot Sauce: Adds zing and a subtle burn to the chicken dip.
Peanut or Vegetable Oil: High smoke point oils are perfect for crisp and even frying.
Corn on the Cob: Grilled for smokiness and sweetness, then tossed into the corn salad.
Mayonnaise: Creamy base for both the corn salad and the ranch, balancing all the bold flavors.
Lime (juice and zest): Vital zing that brings fresh character to the salad and ranch.
Scallions: Add a delicate onion note and a pop of color.
Cotija Cheese: Salty, crumbly cheese for irresistible street corn flavor.
Cilantro: Brings herby brightness to both salad and ranch.
Jalapeño: Dice for the salad and blend for the ranch; this is the backbone of the heat.
Chili Powder: Adds deep color and a smoky spice.
Sour Cream: Bolsters the ranch with extra creaminess and tang.
Dry Ranch Seasoning: Packs in herby, familiar ranch flavor quickly.
Pickled Jalapeños + Juice: The secret for zippy, punchy ranch that’s instantly craveable.
Flour Tortillas: Wrap everything—warm and flexible is the goal for the best experience.
Bacon: Just the right hit of smoky, salty crunch in every taco bite.

How to Make This

Step 1: Marinate the Chicken

Set the stage for tender, ultra-flavorful fried chicken by whisking together pickle juice and buttermilk in a bowl. Dunk the chicken tenders fully, cover, and tuck them in the fridge for a minimum of two hours. For maximum juiciness and tang (totally worth it!), marinate overnight. This easy step transforms basic chicken into something you’ll crave again and again.

Step 2: Prepare the Chicken Coating

Set up your two bowls: In the first, mix together flour, cornstarch, all those glorious spices, and a pinch of salt for taste that pops. In the second, whisk buttermilk and hot sauce until smooth. For extra craggy crunch, stir a couple spoonfuls of buttermilk into the flour so little clumps form—these cling to the chicken, giving every bite that signature crispy texture.

Step 3: Fry the Chicken

Fill your skillet or fryer with oil and heat it to 350°F. Grab each marinated chicken tender, dredge in the seasoned flour, dip in the spicy buttermilk, then back into the flour, pressing on those little crunchy bits. Let the coated chicken rest a few minutes so the crust stays put. Fry in batches for 2-3 minutes per side, until deep golden brown and an instant-read thermometer hits 165°F. Transfer to a paper towel-lined plate and just try not to sneak a bite!

Step 4: Make the Street Corn Salad

Grill your corn until it sports nice charred marks—it brings out the sweetness and adds a hint of smokiness. Slice off the kernels and combine with mayo, minced garlic, zingy lime juice, scallions, cotija, cilantro, diced jalapeño, chili powder, and a touch of salt. Give it a good mix and chill in the fridge. This salad gets even better after an hour (or overnight)—the flavors meld in the most miraculous way.

Step 5: Blend the Jalapeño Lime Ranch

In a blender or food processor, puree cilantro, pickled jalapeños, and some pickled juice until bright green and smooth. Pour into a bowl and whisk in mayo, sour cream, ranch seasoning, garlic, salt, lime juice, and just enough buttermilk to make it pourable but thick. This sauce is wildly fresh, herby, and spicy and is guaranteed to disappear fast. Chill until ready to use.

Step 6: Warm the Tortillas

Heat a drizzle of oil in a skillet and give each tortilla a minute or two per side. They should be golden on the outside but still soft enough to fold without cracking. Warming the tortillas this way transforms them into the ideal taco vessel: chewy, toasty, and ready to support all your fillings.

Step 7: Assemble the Tacos

Here comes the fun part! Place one crispy chicken tender onto each warm tortilla. Pile on a big spoonful of street corn salad, generously drizzle with jalapeño lime ranch, then top with a sprinkle of crispy bacon bits. Garnish with extra cilantro and serve up some lime wedges for squeezing. This is truly every flavor and texture in one glorious handful.

How to Serve This

Garnishes

A shower of chopped cilantro, fresh lime wedges, extra cotija, and even a few more slices of jalapeño make these tacos completely irresistible. The bright, fresh garnishes not only look beautiful but also layer in more fresh flavors. Don’t shy away from getting creative—this is the perfect dish to personalize!

Side Dishes

Pair these bold tacos with simple sides that balance and complement their flavor. Think light and crunchy cabbage slaw, a scoop of creamy avocado, or classic Mexican rice. Even a big bowl of chips with salsa and guacamole sets the perfect fiesta vibe. This is a meal that’s meant for sharing!

Creative Ways to Present

Line up the taco fixings buffet-style and let friends build their own, or arrange tacos on a platter with extra street corn salad spilling over the sides. Mini street corn salads in shot glasses make a fun starter, and if you really want to impress, serve the ranch in a squirt bottle so everyone can get saucy. This is a guaranteed crowd-pleaser at any gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover fried chicken, street corn salad, and ranch separately in airtight containers in the fridge. Chicken will keep best for up to 2 days, while the corn salad and ranch can hang out for three or four. Keep tortillas and bacon on standby, then reheat and assemble tacos fresh when ready to eat.

Freezing

You can absolutely freeze the fried chicken for future taco cravings! Cool completely and wrap tightly before freezing for up to 2 months. The corn salad and ranch are best enjoyed fresh because dairy doesn’t freeze well, but if needed, make them a day before serving.

Reheating

To revive that crispy chicken magic, warm chicken tenders in a 400°F oven for about 8-10 minutes straight from the fridge or until the coating is sizzling again. Avoid the microwave if possible to keep things crunchy. Let refrigerated corn salad and ranch return to room temperature for the best flavor, and briefly reheat tortillas in a skillet before assembling.

FAQs

Can I make this gluten-free?

Yes! Simply swap the all-purpose flour and cornstarch in the coating for a gluten-free flour blend and a spoonful of rice flour or potato starch. Double check your tortillas and ranch seasoning too.

What’s the quickest way to grill the corn?

For fastest prep, use a stovetop grill pan on high heat or broil the corn on a baking sheet, turning until you see those caramelized, charred spots. You can even use frozen fire-roasted corn in a pinch!

Can I bake or air-fry the chicken instead?

Definitely. Bake breaded tenders on a wire rack at 425°F for 18-20 minutes, flipping once, or air fryer at 375°F for 10-12 minutes, until crispy and cooked through. You’ll still get tasty crunch, though frying gives the ultimate texture.

How spicy is this recipe?

It’s got a lively kick thanks to jalapeño and cayenne, but it won’t blow you away. For a milder taco, reduce or omit the cayenne and jalapeños, or simply serve extra ranch on the side to mellow things out.

Can I prep any parts ahead?

Absolutely! The street corn salad and ranch dressing both taste even better when made a day ahead. Even the chicken can marinate overnight for extra tender, flavorful results. This means you’re set up for a quick and easy assembly come mealtime.

Final Thoughts

Give these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch a try and watch your taco night instantly rise to legendary status. This mash-up of crunch, spice, and zesty creaminess is pure dinner joy—and a recipe you’ll want to keep in regular rotation. Don’t wait for a special occasion; make this soon and savor every fiesta-worthy bite!