Fried Chicken Street Corn Tacos With Jalapeño Lime Ranch Recipe

I created a crispy, crunchy, and full of flavor dish that fits perfectly into Mexican Night Food Ideas and features a surprising twist you’ll want to read about.

I make these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch when I want something crispy, crunchy, and full of flavor. I start with 1 lb boneless skinless chicken thighs soaked in buttermilk then fry until wildly golden, pile them into warm corn tortillas with smoky street corn and a generous sprinkle of cotija.

The jalapeño lime ranch pulls it all together, giving the tacos a bite that you cant ignore. This is great for Mexican Night Food Ideas and doubles as brilliant Chicken Tacos Toppings for parties.

Trust me, one bite and you’ll be hooked, no lie.

Ingredients

• Dark meat, high in protein and iron, juicy but richer in fat.
• Tangy, acids tenderize chicken and add protein, aids browning, not too heavy.
• Sweet starchy kernels, give fiber and carbs, adds crunch and sweetness.
• Salty crumbly cheese with calcium, packs savory punch and bright salty notes.
• Spicy, adds vitamin C and heat, fresh green flavor that wakes tacos.
• Light, gluten freeish, provide carbs and soft chew, classic taco base.
• Adds creaminess and richness, mostly fat so use sparingly if watching calories.
• Bright acidic squeeze, brings balance and cuts richness, lots of vitamin C.

Ingredient Quantities

• for the fried chicken
• 1 lb boneless skinless chicken thighs
• 1 cup buttermilk
• 1 large egg
• 1 tsp hot sauce optional
• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tbsp paprika (smoked ok)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper optional
• 1 1/2 to 2 cups vegetable oil for frying
• for the street corn
• 3 cups corn kernels (about 4 ears fresh or 12 oz frozen)
• 2 tbsp unsalted butter
• 1/4 cup mayonnaise
• 1/4 cup cotija cheese, crumbled plus extra for topping
• 1 tbsp lime juice
• 1/2 tsp chili powder or Tajin
• 2 tbsp chopped cilantro
• salt and pepper to taste
• for the jalapeño lime ranch
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup buttermilk (more if you want it thinner)
• 1 medium jalapeño
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• tacos and extras
• 8 to 12 small corn tortillas, 6 inch
• 1 cup shredded green cabbage or slaw mix
• lime wedges for serving
• extra cotija cheese for sprinkling
• extra chopped cilantro for garnish
• pickled jalapeños and hot sauce optional

How to Make this

1. Cut 1 lb boneless skinless chicken thighs into strips or bite sized pieces, pat dry. Whisk 1 cup buttermilk, 1 large egg and 1 tsp hot sauce (optional) in a bowl, add chicken and marinate in the fridge 30 minutes to 2 hours.

2. In a large bowl mix 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp cayenne (optional). This is your dredge.

3. Make the jalapeño lime ranch: in a blender or food processor combine 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 1/4 cup buttermilk (add more if you want it thinner), 1 medium jalapeño (seeded if you want less heat), 1 tbsp lime juice, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper and 2 tbsp chopped cilantro. Blend until smooth, chill while you cook.

4. Cook the street corn: heat 2 tbsp unsalted butter in a skillet over medium high. Add 3 cups corn kernels (fresh or thawed frozen) and cook until golden and a little charred, about 6 to 8 minutes. Remove from heat and stir in 1/4 cup mayonnaise, 1/4 cup crumbled cotija, 1 tbsp lime juice, 1/2 tsp chili powder or Tajin, 2 tbsp chopped cilantro and salt and pepper to taste. Keep warm.

5. Heat 1 1/2 to 2 cups vegetable oil in a heavy skillet or pot to about 350 to 360°F. If you don’t have a thermometer drop a pinch of the flour mix in oil; it should sizzle and brown in 30 to 45 seconds.

6. Dredge the marinated chicken: let excess buttermilk drip off, coat each piece in the flour mix pressing to adhere. For extra crunch dip briefly back into the buttermilk then coat again in the flour mix, this double dip really helps. Let pieces rest on a wire rack 8 to 10 minutes so the crust sets.

7. Fry the chicken in batches so you dont crowd the pan, about 3 to 5 minutes per batch depending on size, until golden and the internal temp reaches 165°F. Keep oil between 325 and 350°F by adjusting heat. Drain on a wire rack set over paper towels.

8. Warm 8 to 12 small corn tortillas in a dry skillet or over a flame until pliable, keep them wrapped in a clean towel. Prep 1 cup shredded green cabbage or slaw mix, lime wedges, extra crumbled cotija, extra chopped cilantro, pickled jalapeños and hot sauce for serving.

9. Assemble tacos: layer cabbage on a warm tortilla, add fried chicken, spoon a good scoop of street corn, drizzle with jalapeño lime ranch, sprinkle extra cotija and cilantro, squeeze lime and add pickled jalapeños or hot sauce if you want. Serve immediately for best crunch.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowls (at least two)
4. Measuring cups and measuring spoons
5. Whisk
6. Blender or food processor for the ranch
7. Heavy skillet or deep pot for frying
8. Instant read thermometer and tongs
9. Wire rack set over paper towels for draining and resting

FAQ

Fried Chicken Street Corn Tacos With Jalapeño Lime Ranch Recipe Substitutions and Variations

• Buttermilk: if you dont have buttermilk mix 1 cup milk with 1 tbsp lemon juice or white vinegar, let sit 5 minutes. Or thin plain yogurt with a little milk until pourable; both work great for the marinade.
• Cornstarch (in the breading): swap with equal parts potato starch for extra crisp, or just use more all purpose flour if needed. Potato starch fries light and crunchy, but if you use only flour the crust will be slightly denser.
• Cotija cheese: use crumbled feta for similar salty, crumbly texture, or queso fresco for a milder, creamier finish. If using feta reduce added salt a bit because its saltier.
• Jalapeño (in the ranch): swap with serrano for more heat, poblano for milder smoke, or 1 tsp bottled pickled jalapeño juice plus a pinch of chopped chiles for convenience. If using serrano, use less so the ranch doesnt overpower the tacos.

Pro Tips

1. Cut the chicken into same size pieces and dry them really well before the buttermilk bath, otherwise the coating will slide off or go soggy while frying. Trust me, consistent pieces cook evenly and you get fewer surprises.

2. Keep your oil steady, and fry in small batches so the temp doesn’t crash. Use a thermometer if you got one, if not drop a pinch of the dredge in to test. Let the oil come back up between batches or the crust will soak up oil and get greasy.

3. The double dip and then letting the coated pieces rest on a wire rack for a few minutes makes the crust set and stay crunchy. Press the flour onto the meat when you coat it, that extra adhesion matters more than you think.

4. For the sauces and toppings: roast or seed the jalapeño to control heat and add smokiness, thin the ranch with extra buttermilk if you want it pourable, and char the corn well so it has some bite. Assemble the tacos right before serving so the fried chicken keeps its crunch.