Fried Chicken Street Corn Taco (Print-Friendly Version)
Crispy chicken, street corn, and a tangy jalapeno lime sauce come together in these flavorful handheld tacos.
# Ingredients List:
→ Chicken
01 -
680 g chicken tenders
→ Bacon
02 -
8 strips bacon, cooked crisp and diced
→ Tortillas
03 -
8 flour tortillas
→ Sauce
04 -
240 ml prepared creamy jalapeno ranch dressing
→ Street Corn Salad
05 -
480 ml prepared street corn salad
→ Garnish
06 -
Lime wedges for serving
→ Chicken Marinade
07 -
240 ml pickle juice
08 -
120 ml buttermilk
→ Chicken Coating
09 -
190 g all-purpose flour
10 -
32 g cornstarch
11 -
1 tablespoon garlic powder
12 -
1 tablespoon paprika
13 -
2 teaspoons salt
14 -
2 teaspoons onion powder
15 -
2 teaspoons ground black pepper
16 -
1 teaspoon cayenne powder
17 -
2 tablespoons hot sauce
18 -
360 ml buttermilk
→ Frying Oil
19 -
Peanut oil or vegetable oil, as needed for frying and pan-frying tortillas
# How to Make It:
01 -
Combine pickle juice and buttermilk in a medium bowl. Submerge chicken tenders, cover, and refrigerate for a minimum of 2 hours or preferably overnight to infuse flavor.
02 -
In a separate bowl, mix all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In another bowl, stir together buttermilk and hot sauce. Add a few tablespoons of the buttermilk mixture to the flour and mix until small crumbs form.
03 -
Remove chicken from marinade and pat dry. Dip each piece in the seasoned flour, then into the buttermilk hot sauce mixture, and again into the flour mixture. Ensure the coating adheres well, shaking off excess. Let coated chicken rest for several minutes to allow the coating to hydrate.
04 -
Heat frying oil in a deep skillet or fryer to 175°C. Fry chicken strips in batches, 3-4 at a time, avoiding overcrowding. Turn pieces as they cook, frying until golden and the internal temperature reaches 74°C.
05 -
Add a small amount of neutral oil to a skillet over medium-low heat. Fry tortillas in batches, 1-2 at a time, for 1-2 minutes per side until golden yet pliable. Transfer to paper towels to drain excess oil.
06 -
Fill each tortilla with a fried chicken tender, diced bacon, a scoop of street corn salad, and a generous drizzle of creamy jalapeno ranch. Serve immediately with lime wedges.
# Extra Tips:
01 -
For the crispiest fried chicken, allow the coated chicken to rest before frying to achieve optimal texture.