Name: This Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 8 h 55 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs. chicken tenders; 1 cup pickle juice; 1/2 cup buttermilk; 1.5 cups all-purpose flour; 1/4 cup cornstarch; 1 tbsp garlic powder; 1 tbsp paprika; 2 tsp salt; 2 tsp onion powder; 2 tsp black pepper; 1 tsp cayenne powder; 2 tbsp hot sauce; 1.5 cups buttermilk; Peanut or vegetable oil (for frying); 5–6 ears of corn, husked and grilled; 1/3 cup mayo; 1 garlic clove, minced; 1 lime, juiced and zested; 1/3 cup sliced scallions; 1/3 cup grated cotija cheese; 1/4 cup cilantro, minced; 1 jalapeño, diced; 1/2–1 tsp chili powder; 1/4 tsp salt; 3/4 cup mayo; 3/4 cup sour cream; 1 tbsp dry ranch seasoning; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 cup pickled jalapeños

Imagine rounding up your friends for taco night, unveiling a platter piled high with Fried Chicken Street Corn Tacos, and watching eyes go wide with excitement. This dish isn’t just a taco—it’s a full-blown flavor celebration, where fiery, golden fried chicken meets smoky-sweet grilled corn and an irresistibly creamy jalapeño lime ranch. This recipe isn’t just about taste; it’s about the joyful experience of savoring every bite alongside people you love. From the first juicy crunch to the last zesty lick of ranch, this will make you fall in love with tacos all over again.

Ingredients You’ll Need

Ingredients You’ll Need

One of the best things about these tacos is how each ingredient adds its own flair, creating an explosion of flavor and texture. This combination takes simple pantry staples and fresh produce and turns them into something you’ll crave again and again.

Chicken tenders: The start of this dish—perfectly tender and made to soak up all those spicy, tangy marinade flavors.
Pickle juice: This miracle marinade ingredient tenderizes the chicken and infuses it with an irresistible tang.
Buttermilk: Both in the marinade and coating, it’s vital for tenderness and helps the crust crisp up beautifully.
All-purpose flour and cornstarch: These combine for a coating that’s light, shatteringly crunchy, and clings just right to the chicken.
Seasonings (garlic powder, paprika, onion powder, cayenne, salt, pepper): This blend creates bold flavor and just the right kick in every bite.
Hot sauce: For a hint of spice that peeks through the coating—totally customizable if you like things milder or hotter.
Peanut or vegetable oil: For frying up dependably golden, crisp chicken.
Fresh corn on the cob: This provides the sweet, slightly smoky backbone of the street corn salad.
Mayonnaise: It adds creaminess and brings together the street corn and the ranch.
Garlic, lime, scallions, cotija cheese, cilantro, jalapeño, chili powder, salt: This colorful crew is essential for building the vibrant flavors in the street corn salad.
Sour cream: Blends with mayo in the ranch to make it ultra-luxe and tangy.
Dry ranch seasoning: This shortcut brings classic ranch flavor without the fuss.
Pickled jalapeños and their juice: They give the ranch its signature kick and tang.
Flour tortillas: Toasted and flexible, ready to hold all your fillings beautifully.
Bacon (for serving): Not a requirement, but this is the finishing touch for a hit of smoky crunch.
Fresh cilantro and lime wedges: For vibrant garnishing and even more zesty freshness.

How to Make This

Step 1: Marinate the Chicken

Marinating the chicken is the first secret to the big flavor in this recipe. Mix your pickle juice and buttermilk in a bowl, submerge the chicken, and let it rest. If you have the time, let this magic happen overnight in the fridge—the longer it sits, the more juicy and flavorful it will be. You’ll love how the tangy marinade preps every bite for maximum tenderness.

Step 2: Prepare the Chicken Coating

Set up your station for breading glory! Gather one bowl for your flour, cornstarch, and all those bold seasonings, and another for a blend of buttermilk and hot sauce. Don’t forget the hack: add a couple of tablespoons of buttermilk to the dry mix and stir until clumpy, creating textured bits that stick to the chicken and crisp up perfectly when fried. This step is essential for that signature fried chicken crunch.

Step 3: Fry the Chicken

Heat up oil in a heavy skillet or deep fryer to 350°F. Dredge the marinated chicken in the seasoned flour, dip into the buttermilk mixture, then back in the flour—twice-coated for double crunch! Let the chicken rest for a few minutes so the breading sets (trust me, this makes a world of difference). Fry the tenders in batches so they brown evenly, flipping after 2 to 3 minutes per side. You’re looking for that deep golden color and an internal temp of 165°F. Lay them out on paper towels once done.

Step 4: Make the Street Corn Salad

Time to bring street corn magic! Grill your corn until those kernels have just the right amount of char, then slice them off the cob. Stir them up with mayo, garlic, plenty of lime zest and juice, scallions, cotija, cilantro, jalapeño, chili powder, and a sprinkle of salt. The result is a salad that’s creamy, crunchy, zesty, and brand new every time you make it. This can even be made a day ahead to deepen all those flavors!

Step 5: Blend the Jalapeño Lime Ranch

This is not your average ranch—this is a zippy, herby sauce with real attitude! In a blender, purée cilantro with pickled jalapeños and their juice. Fold this mixture into mayo, sour cream, ranch seasoning, garlic powder, salt, more lime juice, and buttermilk. Adjust the buttermilk for your preferred consistency. Chill until you’re ready to drizzle it over everything!

Step 6: Warm the Tortillas

Quickly toast your flour tortillas in a splash of oil in a hot skillet so they’re soft, pliable, and sport just a little golden edge. They should be flexible enough to wrap, but not greasy—this quick fry brings loads of extra flavor.

Step 7: Assemble the Tacos

Now comes the fun part. Top each toasted tortilla with a juicy fried chicken tender, a generous scoop of street corn salad, and as much jalapeño lime ranch as your heart desires. For good measure, sprinkle on crispy diced bacon, fresh cilantro, and serve with lime wedges. This combination is pure taco joy!

How to Serve This

Garnishes

The right garnishes take these tacos from good to legendary. Dust them with cotija cheese crumbles, extra sliced jalapeño if you crave more heat, fresh cilantro leaves, and bright wedges of lime. This little flourish wakes up every bite.

Side Dishes

Balance out the bold flavors of this dish with cooling classics like a bright cabbage slaw or a simple guacamole. A tangy green salad with radishes makes for a refreshing contrast, and if you’re feeling festive, a side of Mexican street corn dip keeps the corn fiesta going.

Creative Ways to Present This

These tacos are stunning served family-style: pile the chicken, corn salad, tortillas, and garnishes on big platters and let everyone build their own. For parties, turn them into mini tacos using smaller tortillas or even fill lettuce leaves for a lighter option. This recipe can even be reimagined as a loaded fried chicken street corn salad, just toss everything together and serve with crispy tortilla strips.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! Store the fried chicken and street corn salad separately in airtight containers in the refrigerator for up to three days. Keep the ranch dressing in a jar or bottle. This method helps everything stay fresh and prevents the breading from getting soggy.

Freezing

You can absolutely freeze the cooked chicken tenders—just lay them out on a baking sheet, freeze until solid, then transfer to a freezer bag or container for up to two months. The street corn salad and ranch won’t freeze well due to the creamy elements, but the chicken rewarms beautifully.

Reheating

Reheat the chicken in a 375°F oven or air fryer for 8 to 10 minutes to restore that crave-worthy crispiness—skip the microwave, which can make the coating soggy. The tortillas revive well in a hot pan, and the corn salad is best enjoyed cold right from the fridge.

FAQs

Can I use chicken breasts or thighs instead of tenders?

Absolutely! Simply slice the chicken breasts or thighs into strips before marinating. This ensures even cooking and gives you that classic taco shape with every piece.

Is it possible to make this baked instead of fried?

Yes! You can bake the coated chicken pieces on a wire rack set over a baking sheet at 425°F until crispy and golden, about 18 to 20 minutes. Spritz lightly with cooking spray for maximum crunch—this won’t quite match frying, but it’s still delicious!

How spicy is this fried chicken street corn taco recipe?

The spice level is totally customizable. The cayenne and jalapeños add a zippy kick, but you can easily pull back on either to make this milder. Taste as you go and adjust to keep everyone happy.

What if I don’t have cotija cheese?

No problem! Crumbled feta or grated parmesan can stand in nicely for cotija, offering a salty tang that works just as well in the corn salad or as a topping.

Can I prepare any part of this recipe in advance?

Definitely! Make the street corn salad and ranch dressing a day ahead to let flavors blend and save time on taco night. Marinate the chicken overnight for best results—assembly will be a breeze the day of your gathering.

Final Thoughts

Invite your appetite, bring your friends, and let your kitchen turn into a taco fiesta! There’s simply nothing like the first bite of this: crunchy, zesty, creamy, and totally memorable. Start gathering your ingredients and treat yourself to the incredible flavor adventure that is This—for taco night or any night that calls for something truly special.