Description
Street-style Mexican magic unfolds as Fried Chicken Street Corn Tacos bring sizzling flavors from south of the border. Crispy chicken meets charred corn in a zesty dance that will make you crave another bite of this mouthwatering culinary adventure.
Ingredients
Scale
Main Proteins:
- 1.5 pounds chicken tenders
- Bacon strips
Primary Marinade and Breading:
- 1 cup pickle juice
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons hot sauce
Seasonings and Toppings:
- 5–6 ears corn, grilled
- 1/3 cup mayonnaise for corn
- 1/3 cup cotija cheese
- 3/4 cup mayonnaise for ranch
- 3/4 cup sour cream
- 1/2 cup pickled jalapenos
- Flour tortillas
Spice Blend:
- Garlic powder
- Paprika
- Salt
- Onion powder
- Black pepper
- Cayenne
Herb Blend for Corn:
- Cilantro
- Scallions
- Lime
- Garlic
Instructions
- Submerge chicken pieces in a blend of pickle juice and buttermilk for a minimum of 2 hours, allowing the marinade to tenderize and infuse flavor deep into the meat.
- Create a crispy coating by combining flour, cornstarch, and a robust blend of spices in a shallow dish. Introduce buttermilk to generate textured, craggy crumbs for maximum crunch.
- Meticulously dredge marinated chicken through the seasoned flour mixture, then recoat with buttermilk and flour again to ensure an extra-crispy exterior. Deep fry at 350°F for 8-10 minutes until achieving a rich golden-brown color.
- Char fresh corn kernels on a grill or skillet until lightly caramelized. Slice kernels off the cob and blend with creamy mayonnaise, crumbled cotija cheese, chopped herbs, and zesty seasonings.
- Pulse fresh jalapeños and cilantro in a food processor. Fold into a creamy mixture of mayonnaise, tangy sour cream, and complementary spices to craft a vibrant ranch-style sauce.
- Quickly toast soft tortillas in a hot skillet until slightly crisp. Layer with crispy chicken, elote corn salad, drizzle with jalapeño ranch, and garnish with crumbled bacon for added texture.
Notes
- Boost chicken tenderness by soaking in pickle juice, which helps break down proteins and add tangy flavor depth.
- Create extra crispy coating by double-dredging chicken in seasoned flour mixture, ensuring maximum crunch and texture.
- Customize corn salad by using fresh grilled corn for intense smoky flavor, or substitute with canned corn during off-season.
- Make ranch sauce ahead of time and refrigerate to let flavors meld, resulting in more intense and balanced condiment.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg