Save
Fried chicken street corn tacos always bring a burst of summer flavor to the kitchen no matter the season. With juicy, tangy marinated chicken tucked inside crispy golden tortillas and topped with smoky bacon, street corn salad, and creamy jalapeno lime ranch, these tacos never fail to liven up any weeknight dinner or backyard gathering.
The first time I made these tacos was after a county fair visit when street corn was still on my mind. Now whenever friends come over, this taco is my signature dish and everyone always goes back for seconds.
Ingredients
- Chicken tenders: high in protein and quick to marinate look for firm and plump pieces
- Bacon: cooked crisp and diced for smoke and crunch use thick cut if possible
- Flour tortillas: choose soft and fresh ones for easy folding
- Chuy's creamy jalapeno ranch: homemade or store bought for the tang with a kick choose fresh herbs if making your own
- Street corn salad: sweet corn peppers cheese and cilantro add freshness roast corn if you can
- Lime wedges: freshly cut for zesty brightness gives each taco a final pop
- Pickle juice: transforms chicken flavor try to find high quality dill pickle juice
- Buttermilk: keeps chicken juicy and tender choose full fat for richness
- All purpose flour: base for crispy fried chicken sift to avoid clumps
- Cornstarch: helps keep the coating extra crunchy look for pure fine cornstarch
- Garlic powder, paprika, black pepper, onion powder, cayenne: deep seasoned crust always use aromatic fresh spices
- Hot sauce: adds zing to marinade use your favorite with balanced flavor
- Peanut oil or vegetable oil for fry: choose oils with high smoke point and neutral flavor
Instructions
- Marinate the Chicken:
- Combine pickle juice and buttermilk in a bowl whisking well then fully submerge chicken tenders so they soak up maximum flavor. Cover and refrigerate at least two hours overnight is best for that signature tangy depth.
- Prepare Flour and Buttermilk Breading:
- Mix flour cornstarch and all seasonings in a wide bowl breaking up any clumps. In a second bowl whisk together buttermilk and hot sauce until smooth. Drizzle a spoonful or two of buttermilk mixture into the dry ingredients then use a fork to blend until a shaggy crumb forms. This step locks in more crunch.
- Dredge the Chicken:
- Pat chicken dry with paper towels after removing from marinade. Dip each piece into the flour mixture coat all over then into the buttermilk bath followed by another roll through the flour mixture. Really press the breading on for maximum crunch. Let the coated chicken rest for a few minutes so the crust sets up and becomes tacky.
- Fry the Chicken:
- Heat oil to 350 degrees Fahrenheit in a cast iron skillet or heavy pot. Carefully lower in three or four strips at a time without crowding the pot. Cook each batch turning gently every couple minutes until deeply golden and cooked through with a crisp shell. Drain pieces on a wire rack or layered paper towels to keep them crunchy.
- Prepare the Tortillas:
- Warm a splash of neutral oil in a nonstick skillet over medium low. Fry tortillas one or two at a time for one to two minutes per side until puffy and blistered but still soft enough to fold. Stack finished tortillas on paper towels to absorb extra oil.
- Assemble the Tacos:
- Place each tortilla on a plate. Lay down a crispy chicken tender add a generous scoop of street corn salad and sprinkle with crispy bacon. Drizzle with plenty of creamy jalapeno ranch. Serve with lime wedges scattered on the side for a bright finishing squeeze.
Street corn is always my favorite component. That blast of sweet corn charred in the pan and tossed with cilantro and cotija cheese is irresistible. My family always argues about who gets the last spoonful but we all agree it makes the tacos complete.
Storage Tips
Keep any leftover fried chicken stored in an airtight container in the fridge for up to two days. To reheat crisp it on a wire rack in the oven at 375 degrees until hot. Store salad and sauces separately. The tortillas rewarm best quickly in a dry skillet so they do not get tough or chewy.
Ingredient Substitutions
You can swap chicken tenders for chicken breast cut into strips or even boneless thighs for extra juiciness. For a vegetarian version use crispy tofu or battered cauliflower. If bacon is not your thing try turkey bacon or leave it out and double up on the zesty vegetables.
Serving Suggestions
These tacos hold up to all sorts of add ons. Try thin sliced red onions avocado slices crumbled queso fresco or fresh jalapeno wheels. If you enjoy heat add extra jalapeno ranch or a dash more hot sauce at the table. A cold watermelon salad or a chilled Mexican lager completes the vibe.
Cultural Context
Crispy chicken tacos with street corn draw inspiration from both Mexican elote and Southern fried chicken traditions. The tangy buttermilk brine and crunchy crust reflect American comfort food while the corn salad and creamy sauces evoke classic taco truck flavors I love the way these two worlds merge on a plate.
Seasonal Adaptations
Add fresh summer corn for the street corn salad when in season Try heirloom tomatoes or pickled red onions as a juicy topping Switch out the creamy ranch for an avocado lime crema in spring
Success Stories
One summer I made these tacos for a big family cookout and by the end several neighbors came over lured by the scent. Every year since I get asked for the recipe and it is the most requested birthday dinner in my house. Even picky kids could not resist.
Freezer Meal Conversion
To make ahead for a party double the chicken portion bread and fry as usual but do not overcook. Cool then freeze cooked tenders in a single layer. Reheat from frozen in the oven at 400 degrees until crispy and hot. Keep salad and toppings fresh for assembly just before serving.
Bring out these fried chicken street corn tacos for your next dinner and watch everyone go back for seconds. The combination of crispy chicken and tangy street corn never disappoints.
Recipe FAQs
- → How do I get the chicken extra crispy?
Double dredge the marinated chicken by coating in seasoned flour, dipping in spiced buttermilk, then coating in flour again before frying at 350°F.
- → Can I use corn tortillas instead of flour?
Yes, you can substitute with corn tortillas for a slightly different flavor and texture. Warm them gently so they're pliable.
- → What is the secret to juicy chicken?
Marinate the chicken in pickle juice and buttermilk for at least two hours, ideally overnight, for maximum tenderness and flavor.
- → How should I assemble these tacos?
On each fried tortilla, add one piece of fried chicken, a scoop of street corn salad, a drizzle of jalapeno lime sauce, and bacon bits. Finish with a squeeze of lime.
- → How do I make the jalapeno lime sauce?
Combine creamy base (like sour cream and mayonnaise) with finely chopped jalapeno, fresh lime juice, and cilantro for a tangy, spicy touch.
- → Can I prepare any elements in advance?
The chicken can be marinated and the street corn salad prepared a day ahead. Fry chicken and tortillas just before assembling for best texture.