Description
Spicy street corn taco with fried chicken delivers Mexican street flavor in each zesty bite. Crispy jalapeño-seasoned chicken and charred corn create a perfect fusion of textures and bold southwestern spices that excite your palate.
Ingredients
Scale
Protein Ingredients:
- 1.5 pounds (680 grams) chicken tenders
- 1 strip bacon, cooked crisp and diced (per taco)
Marinade and Coating Ingredients:
- 1 cup (240 milliliters) pickle juice
- 2.5 cups (600 milliliters) buttermilk
- 1.5 cups (180 grams) all-purpose flour
- ¼ cup (30 grams) cornstarch
- 2 tablespoons hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder (optional)
- Peanut oil or vegetable oil (for frying)
Additional Ingredients:
- 5–6 ears of corn, husked and grilled
- ⅓ cup (80 milliliters) mayonnaise
- 1 garlic clove, minced
- 1 lime, juiced and zested
- ⅓ cup sliced scallions
- ⅓ cup grated cotija cheese
- ¼ cup minced cilantro
- 1 jalapeno, diced
- ½–1 teaspoon chili powder
- ¼ teaspoon salt
- ¾ cup (180 milliliters) sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder
- ½
Instructions
- Immerse chicken tenders in a tangy pickle juice and buttermilk marinade, allowing flavors to penetrate deeply for 2-4 hours in the refrigerator.
- Create a robust seasoning blend by mixing flour with cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in one vessel.
- Prepare a secondary liquid coating by whisking buttermilk with hot sauce in another container.
- Extract chicken from marinade, thoroughly pat dry to ensure optimal coating adherence.
- Execute a double-dredging technique: first coat chicken in seasoned flour mixture, then submerge in buttermilk mixture, and finally return to flour mixture for maximum crispiness.
- Heat oil in a deep skillet to precisely 350F, maintaining consistent temperature for even frying.
- Carefully fry chicken pieces in batches until achieving a golden-brown exterior and internal temperature reaches 165F.
- Transfer fried chicken to paper towels, allowing excess oil to drain and maintain crispness.
- Char corn kernels on grill, creating smoky caramelized edges.
- Craft street corn salad by combining grilled kernels with mayonnaise, garlic, lime zest and juice, scallions, cotija cheese, cilantro, diced jalapeno, chili powder, and salt.
- Blend cilantro, pickled jalapenos, and their liquid into a vibrant green puree.
- Construct jalapeno lime ranch by mixing mayonnaise, sour cream, ranch seasoning, garlic powder, and salt with jalapeno puree and lime juice.
- Lightly oil skillet and crisp tortillas until golden and pliable.
- Assemble tacos by layering crispy chicken, generous street corn salad, drizzling jalapeno lime ranch, and sprinkling crisp bacon pieces.
- Serve with fresh lime wedges to enhance flavor profile.
Notes
- Pickle juice is a secret weapon for tenderizing chicken, breaking down proteins and adding tangy flavor without overwhelming the meat.
- Double-coating ensures an ultra-crispy, crunchy exterior that stays attached to the chicken when biting into the taco.
- Letting the chicken rest on paper towels after frying helps drain excess oil, maintaining the perfect crunch without becoming greasy.
- Grilling corn directly on the flame creates smoky char marks that elevate the street corn salad’s complexity and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg