Crispy Chicken Elote Tacos

This crispy pickle-brined fried chicken taco recipe combines the irresistible crunch of perfectly fried chicken with the creamy, tangy flavors of Mexican street corn. The homemade jalapeño lime ranch brings everything together for a fusion dish that will have everyone asking for seconds.

I created this recipe after visiting a food truck festival where I waited in line for 45 minutes for a similar taco. After several attempts to recreate it at home, this version actually turned out better than the original, and now it's requested at every family gathering.

Ingredients

• Chicken tenders provides the perfect size for tacos and stays juicy inside while getting extra crispy outside
• Pickle juice tenderizes the chicken and adds tanginess that balances the richness
• Buttermilk creates the perfect brine and helps the coating stick beautifully
• All-purpose flour combined with cornstarch is the secret to extra crispiness that stays crunchy longer
• Seasoning blend including garlic powder, paprika, and cayenne creates layers of flavor in every bite
• Fresh corn grilled until slightly charred adds authentic street corn flavor that canned corn cannot match
• Cotija cheese adds the traditional salty finish to the elote mixture look for authentic Mexican cotija for the best flavor
• Pickled jalapeños provide controlled heat and brightness to the ranch sauce without overwhelming spiciness
• Flour tortillas lightly fried create the perfect vessel that holds up to the fillings without falling apart
• Bacon strips add another layer of smokiness and crunch that takes these tacos to another level

Step-by-Step Instructions

Pickle Brine Marinade

Combine 1 cup pickle juice with 1 cup buttermilk in a large bowl or ziplock bag. Add chicken tenders and ensure they're fully submerged. Cover and refrigerate for at least 2 hours, but ideally overnight for maximum flavor penetration and tenderness. The acidity in the pickle juice works magic on the texture while infusing flavor deep into the meat.

Prepare the Coating

In a large shallow dish, whisk together flour, cornstarch, 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper until thoroughly combined. In a separate bowl, mix remaining cup of buttermilk with hot sauce. Take about ¼ cup of the buttermilk mixture and drizzle it into the dry ingredients, using your fingers to work it in until you have small clumps throughout the flour. These clumps create extra crunchy bits on your chicken.

Double Dredge Process

Remove chicken from marinade and pat lightly with paper towels to remove excess moisture but not completely dry. Dip each piece first in the flour mixture, pressing firmly to adhere, then into the buttermilk mixture, allowing excess to drip off, then back into the flour mixture for a second coat. Press the coating firmly onto the chicken to create a thick, textured crust. Place coated pieces on a wire rack and let rest for 10 minutes to help the coating set up properly.

Fry the Chicken

Heat oil in a cast iron skillet or deep fryer to exactly 350°F, using a thermometer for accuracy. Carefully add chicken pieces without overcrowding the pan, which would lower the oil temperature dramatically. Fry for 4-5 minutes per side until deeply golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet, not paper towels which would make the bottom soggy. Sprinkle with a little sea salt immediately while hot.

Prepare Street Corn Mixture

Grill corn ears over medium-high heat, turning occasionally until charred in spots, about 10 minutes total. Once cool enough to handle, cut kernels from cobs into a bowl. Add mayo, crumbled cotija cheese, finely chopped cilantro, thinly sliced scallions, juice of one lime, minced garlic clove, and a pinch of chili powder. Fold gently to combine without mashing the corn kernels. The mixture should be creamy but still have distinct corn pieces.

Create Jalapeño Lime Ranch

In a food processor, combine pickled jalapeños, fresh cilantro, garlic, and lime juice. Pulse until finely chopped but not completely pureed. In a bowl, combine mayo, sour cream, a touch of buttermilk for thinning, and the jalapeño mixture. Season with salt, pepper, and a pinch of dried dill. Refrigerate for at least 30 minutes before using to allow flavors to meld together completely.

Assemble the Tacos

Heat a dry skillet over medium heat. Place flour tortillas in the pan one at a time for about 30 seconds per side until warm and pliable with small golden spots. Cut fried chicken tenders into strips. Layer each tortilla with chicken pieces, generous spoonful of corn mixture, drizzle of jalapeño ranch, and crumbled bacon. Finish with extra cotija cheese, cilantro leaves, and lime wedges on the side.

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My absolute favorite part of this recipe is the contrast between the hot crispy chicken and the cool, creamy street corn topping. I once made these for my brother who claimed he "doesn't like fusion food" and watched him devour three tacos in complete silence before finally admitting they were "pretty amazing."

Make-Ahead Strategies

The beauty of this recipe lies in its components that can be prepared separately. The jalapeño lime ranch sauce actually improves after sitting in the refrigerator overnight as the flavors meld together. Make it up to five days ahead and store in an airtight container. The street corn mixture can be prepared a day in advance, though it's best to add the herbs just before serving to maintain their vibrant color and flavor. Even the chicken can be brined overnight, making the day-of preparation much more manageable when entertaining.

Customization Options

This recipe welcomes adaptations based on your preferences or what you have on hand. For a lighter version, the chicken can be air-fried after a light spray of oil, though the texture won't be identical to deep-fried. If cotija cheese is unavailable, feta makes a reasonable substitute with a similar salty profile. For a vegetarian version, substitute the chicken with cauliflower florets using the same breading technique, and replace the bacon with crispy fried shallots for that essential crunch factor. Corn tortillas can replace flour ones for a gluten-free option, though they benefit from a quick dip in hot oil to prevent cracking.

Serving Suggestions

These tacos deserve thoughtful accompaniments to create a complete meal experience. A simple cabbage slaw dressed with lime juice and a touch of honey provides a refreshing counterpoint to the rich tacos. Black beans simmered with cumin and oregano offer a traditional side that adds substance without competing with the tacos' complex flavors. For beverages, a classic margarita or Mexican lager with lime complements the meal perfectly, while a watermelon agua fresca offers a non-alcoholic option that cuts through the richness beautifully.

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Recipe FAQs

→ Can I make any components ahead of time?

Yes! Several components can be prepared ahead. The chicken can be marinated for 2-8 hours before cooking. The jalapeño lime ranch sauce keeps well for up to 5 days in the refrigerator. The street corn mixture can also be made a day ahead and refrigerated. Just reheat the corn mixture slightly before assembling the tacos.

→ What's the best oil for frying the chicken?

Vegetable oil, canola oil, or peanut oil work best for frying chicken as they have high smoke points. The key is maintaining a consistent 350°F temperature throughout the frying process for perfectly crispy chicken. Using a cooking thermometer is highly recommended.

→ Can I substitute the pickle juice in the marinade?

The pickle juice adds a unique tanginess and helps tenderize the chicken. If you must substitute, you could use a mixture of vinegar, water, salt, and a pinch of sugar, but the flavor profile will be slightly different. Buttermilk alone will still produce tender chicken if pickle juice isn't available.

→ What can I use instead of cotija cheese?

If cotija cheese is unavailable, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Parmesan or queso fresco would also work well. Each alternative will bring a slightly different flavor profile to the elote topping.

→ Can these tacos be made gluten-free?

Yes, these tacos can be adapted for gluten-free diets. Substitute the all-purpose flour with a gluten-free flour blend for the chicken coating, and use corn tortillas instead of flour tortillas. Always verify that your hot sauce and other seasonings are certified gluten-free.

→ How spicy are these tacos?

The spice level is moderate due to the cayenne in the chicken coating and pickled jalapeños in the ranch sauce. You can easily adjust the heat by reducing or increasing these ingredients. For a milder version, reduce the cayenne and use fewer jalapeños. For extra heat, add fresh jalapeño slices as a topping.