Chicken Street Corn Tacos (Printable Version)
Crispy pickle-brined chicken paired with creamy elote and zesty jalapeño lime ranch in warm flour tortillas.
# Ingredients:
→ Chicken
01 -
1.5 pounds chicken tenders
02 -
1 cup pickle juice
03 -
2 cups buttermilk, divided
→ Breading
04 -
1.5 cups all-purpose flour
05 -
¼ cup cornstarch
06 -
2 tablespoons hot sauce
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
1 teaspoon salt
10 -
½ teaspoon onion powder
11 -
½ teaspoon black pepper
12 -
¼ teaspoon cayenne pepper
→ Street Corn
13 -
5-6 ears corn, grilled
14 -
⅓ cup mayonnaise
15 -
⅓ cup cotija cheese, crumbled
16 -
2 tablespoons fresh cilantro, chopped
17 -
2 tablespoons scallions, thinly sliced
18 -
1 lime, juiced
19 -
1 clove garlic, minced
→ Jalapeño Lime Ranch
20 -
¾ cup mayonnaise
21 -
¾ cup sour cream
22 -
½ cup pickled jalapeños, drained
23 -
¼ cup fresh cilantro
→ Assembly
24 -
8 flour tortillas
25 -
8 bacon strips, cooked and crumbled
# Steps:
01 -
Combine pickle juice and 1 cup buttermilk in a large bowl. Add chicken tenders and marinate for 2-8 hours in the refrigerator.
02 -
In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne. Add remaining 1 cup buttermilk and hot sauce to create a crumbly texture.
03 -
Remove chicken from marinade. Dredge in flour mixture, dip in buttermilk, then coat again in flour mixture. Fry at 350°F until golden brown and internal temperature reaches 165°F, about 5-7 minutes.
04 -
Grill corn until charred. Cut kernels from cobs and place in a bowl. Mix with mayonnaise, cotija cheese, cilantro, scallions, lime juice, and minced garlic.
05 -
In a food processor, blend pickled jalapeños and cilantro until finely chopped. Combine with mayonnaise and sour cream. Season with salt and pepper to taste.
06 -
Warm tortillas in a dry skillet until lightly toasted. Place fried chicken in each tortilla, top with street corn mixture, drizzle with jalapeño lime ranch, and sprinkle with crumbled bacon.
# Notes:
01 -
Components can be prepared ahead of time for faster assembly.
02 -
Maintain oil temperature at 350°F while frying for consistent results.
03 -
Jalapeño lime ranch sauce keeps refrigerated for up to 5 days.