Description
Delicious and crispy Fried Chicken Street Corn Tacos topped with a refreshing jalapeño lime ranch sauce. This Mexican-American fusion dish features tender chicken thighs marinated in buttermilk and fried to golden perfection, paired with charred street-style corn mixed with creamy cotija cheese and lime. Perfect for a flavorful main course that combines crunchy, creamy, and tangy elements in every bite.
Ingredients
Scale
For the Fried Chicken
- 1 pound boneless chicken thighs, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt, divided
- 0.5 teaspoon black pepper, divided
- 1 cup all-purpose flour
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- Vegetable oil, for frying
For the Street Corn
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon butter
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 0.5 cup shredded cotija or feta cheese, divided
- 1 tablespoon lime juice
- 1 teaspoon lime zest
For the Jalapeño Lime Ranch
- 0.25 cup sour cream (remaining from street corn portion)
- 1 small jalapeño, seeded and finely minced
- 1 teaspoon honey
- 1 tablespoon lime juice (plus more for serving)
To Assemble
- 8 small flour or corn tortillas
- Fresh cilantro, chopped for garnish
- Additional lime wedges, for serving
Instructions
- Marinate the Chicken: Place the chicken strips in a bowl with the buttermilk, half of the salt, and half of the black pepper. Stir to coat and allow to marinate for at least 20 minutes to tenderize and flavor the chicken.
- Prepare the Frying Mixture: In a shallow bowl, combine the all-purpose flour, paprika, garlic powder, remaining salt, and remaining black pepper, mixing well to create the dredging mixture.
- Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). Remove chicken from the buttermilk, dredge thoroughly in the seasoned flour mixture, shaking off excess flour. Fry the chicken strips in batches for 4 to 5 minutes or until golden brown and cooked through. Transfer fried chicken to paper towels to drain excess oil.
- Cook the Street Corn: In a skillet over medium heat, melt the butter and add the corn kernels. Cook for 4 to 5 minutes until the corn is lightly charred. Remove from heat and stir in the mayonnaise, sour cream, half of the shredded cheese, lime juice, and lime zest until well combined.
- Make Jalapeño Lime Ranch: In a small bowl, combine the remaining sour cream, minced jalapeño, honey, and a squeeze of lime juice. Stir until smooth and well incorporated to make the spicy, tangy ranch sauce.
- Warm the Tortillas: Heat the tortillas on a dry skillet or griddle until warm and pliable.
- Assemble the Tacos: Place fried chicken strips on each tortilla, top with a generous spoonful of the creamy street corn mixture, then drizzle with jalapeño lime ranch. Sprinkle with the remaining cheese and chopped fresh cilantro. Serve immediately with lime wedges on the side for extra zest.
Notes
- For extra heat, leave some jalapeño seeds intact when mincing.
- To reduce fat content, substitute the fried chicken with air-fried or baked chicken thighs.
- Use either flour or corn tortillas depending on your preference; both work well with these tacos.
- Fresh corn is preferred for the best flavor, but frozen corn works well in a pinch.
- Adjust seasoning and lime juice amounts according to taste.
