Let me introduce you to one of my all-time obsessions: Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch. Picture golden-fried chicken tucked into warm tortillas, smothered in tangy, creamy street corn, crunchy bacon crumbles, and drizzled with that irresistible jalapeno lime ranch—these tacos are a flavor bomb you’ll want to make again and again!
Why You’ll Love This Recipe
- Ultra-Crispy Chicken: The double-dipped, pickle-brined chicken is unbelievably juicy on the inside and perfectly crunchy on the outside—just wait for that first bite!
- Smoky Street Corn Magic: Creamy, tangy, and packed with pops of sweet corn and chili, this topping turns every taco into a celebration.
- Irresistible Jalapeno Lime Ranch: The cool, zesty ranch drizzle balances out the richness and adds a little heat without overwhelming spice.
- Totally Customizable: From garnishes to tortillas and toppings, you can switch up this taco night to suit everyone at the table!
Ingredients You’ll Need
What makes these Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch such a knockout? It’s all about the well-chosen, super-accessible ingredients! Each one brings something special—flavor, crunch, creaminess, or a punch of color—to the taco party.
- Chicken tenders (1.5 lbs.): These are naturally tender and cook up fast for the perfect juicy bite.
- Pickle juice: The secret marinade weapon to infuse chicken with flavor and tang while keeping it moist.
- Buttermilk: Essential for both the marinade and coating—adds tenderness and helps the breading stick beautifully.
- Bacon: Cooked until crisp, crumbled over the top for smoky, salty crunch in every bite.
- All-purpose flour and cornstarch: This dynamic duo guarantees that signature crispy coating.
- Paprika, garlic & onion powder, cayenne, salt & black pepper: The flavor-packed spice blend that ensures every bite is seasoned just right.
- Hot sauce: Whisked into the buttermilk for a subtle kick that makes the chicken sing.
- Flour tortillas: Soft, pillowy shells that wrap everything up, ready for pan-frying or warming.
- Prepared Street Corn Salad: That classic Mexican-style corn topping (elote), creamy, tangy, and addictive.
- Creamy jalapeno lime ranch (like Chuy’s copycat): Your cooling, zesty, herby drizzle—an absolute must!
- Lime wedges: A final squeeze wakes up all the flavors just before your first bite.
- Peanut or vegetable oil: Ideal for frying chicken and pan-frying tortillas for extra taco magic.
Variations
The best part about making Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch is how easy it is to adapt the fillings, coatings, and drizzle to match your favorite flavors or dietary needs. Don’t be afraid to mix it up and make these tacos truly your own!
- Swap the Chicken: Use crispy tofu or battered cauliflower for a delicious vegetarian alternative—still packs all that crunch!
- Try Corn Tortillas: Swap flour for corn shells, and lightly char them for extra authentic street taco vibes.
- Add More Heat: Stir some diced pickled jalapeños into the street corn salad or sprinkle chili flakes on top for a spicier kick.
- Make it Gluten-Free: Replace flour with your favorite gluten-free flour blend and use gluten-free tortillas.
How to Make Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch
Step 1: Marinate the Chicken
Begin by whisking together the pickle juice and buttermilk in a medium bowl. Submerge your chicken tenders, cover, and let them soak up all that flavor in the fridge for at least two hours—or, for maximum tenderness, overnight. This is your secret to restaurant-worthy juiciness!
Step 2: Prep That Crispy Coating
In one bowl, combine your flour, cornstarch, and spices—that’s what gives the chicken its crave-worthy crunch. In another, stir together buttermilk and hot sauce for a tangy, slightly spicy dunk. Add a couple of tablespoons of the wet mixture to the flour to create little craggy crumbs—these make the golden fried bits extra irresistible!
Step 3: Coat and Fry the Chicken
Take each chicken tender out of the marinade, pat dry, then coat it first in your seasoned flour mix, dip in the buttermilk/hot sauce bath, and finish with one more good press into the flour. Let the coated tenders rest for a couple minutes so the breading sets up—this step is your ticket to an ultra-crispy exterior!
Step 4: Fry to Golden Perfection
Heat oil to 350°F in a deep skillet or fryer. Working in batches (don’t overcrowd!), fry the chicken until golden brown and cooked through, turning every few minutes. You want a shatteringly crispy coating and juicy middle—perfection is reached at an internal temp of 165°F.
Step 5: Prepare Toppings & Warm Tortillas
While the chicken rests and drains on paper towels, pan-fry or warm your tortillas in a dry skillet for extra flexibility. Dice up the crispy bacon and have your street corn salad and jalapeno lime ranch ready to go—it’s assembly time!
Step 6: Assemble Your Tacos
To build the ultimate Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch, add one or two chicken tenders to each tortilla. Spoon over a generous layer of street corn salad, sprinkle with crunchy bacon, and finish with a fabulous drizzle of ranch and a squeeze of lime. Dive in while they’re warm and crispy!
Pro Tips for Making Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch
- Double Dip for the Crunchiest Fried Chicken: Dredging, dunking, and then dredging again creates those magical craggy bits that crisp up beautifully when fried.
- Marinate Overnight (If You Can!): For ultra-juicy chicken layered with flavor, let those tenders lounge in their pickle-buttermilk bath overnight.
- Let the Breading Rest: Give the breaded chicken a few minutes to sit before frying—this helps the coating adhere and creates the crispiest crust possible.
- Pan-Fry Tortillas for Street-Style Goodness: Lightly frying or charring the tortillas on a skillet brings another layer of flavor and helps them hold all those delicious toppings.
How to Serve Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch
Garnishes
Top your tacos with a sprinkle of fresh cilantro, diced red onion, crumbled cotija cheese, or even extra sliced jalapenos if you’re feeling bold. A small handful of microgreens or a dusting of chili powder can make these tacos look as spectacular as they taste!
Side Dishes
Pair your Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch with something refreshing: a big bowl of crunchy cabbage slaw, black bean salad, or simple lime-dusted tortilla chips and salsa. For a heartier meal, try Spanish rice or classic refried beans on the side—your family will love it!
Creative Ways to Present
Arrange the tacos on a beautiful serving tray lined with parchment or banana leaves for fiesta-at-home vibes. Set up a DIY taco bar with all the toppings in little bowls and let everyone build their own ultimate street taco masterpiece. Don’t forget the colorful napkins and plenty of lime wedges for squeezing!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra chicken, cool it completely, then store in an airtight container in the fridge for up to 3 days. Keep the street corn salad, ranch, and tortillas stored separately for best results, so everything stays fresh and delicious.
Freezing
The fried chicken tenders freeze brilliantly! Lay them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag for up to 2 months. Thaw before reheating for best flavor and texture. Skip freezing the assembled street corn or ranch—they’re best enjoyed fresh.
Reheating
For the crispiest results, reheat leftover chicken tenders in the oven or air fryer at 375°F until hot and crunchy—about 8-10 minutes. Warm tortillas gently in a skillet and assemble the tacos fresh for the best taste and texture. Avoid microwaving, which can make the breading soggy.
FAQs
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Can I bake the chicken instead of frying for Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch?
Yes! To bake, arrange the breaded chicken on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F for 20–25 minutes, flipping once. You won’t get the exact same shatteringly crisp crust as frying, but it will still be delicious and lighter.
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What’s in street corn salad—and can I make it ahead?
Street corn salad (esquites) usually combines grilled corn with mayo, lime juice, chili powder, cotija cheese, and fresh cilantro. You can absolutely prep it in advance—the flavors get even better as it sits in the fridge for a few hours!
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Is there a way to make the jalapeno lime ranch less spicy?
If you’re heat-sensitive, remove the seeds from the jalapenos or use only a small amount. You can also add extra lime juice or a touch of honey to mellow the heat while keeping all that zesty, herby flavor.
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Can I prep the elements for Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch in advance?
Totally! Fry the chicken and store it in the fridge or freezer, prep the street corn salad and ranch a day ahead, and warm up everything just before serving. That’s the magic of taco night—easy, flavorful, and stress-free.
Final Thoughts
These Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch are everything I love about a fun, crowd-pleasing meal—bold flavors, irresistible textures, and loads of fresh, colorful toppings. Trust me, once you take your first bite, you’ll want to share them with everyone you know. Give them a try for your next taco night and let your kitchen turn into the ultimate street food fiesta!
Print
Crispy Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe
- Prep Time: 2 hours marinating + 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Frying, Pan-Frying
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Description
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a delicious fusion of flavors and textures, perfect for a fun and flavorful meal.
Ingredients
Chicken Marinade:
- 1 cup pickle juice
- 1/2 cup buttermilk
Chicken Coating:
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk
Other Ingredients:
- 1.5 lbs. chicken tenders
- Bacon, cooked crisp and diced (1 strip per taco)
- 8 Flour tortillas
- 1 cup prepared Chuy’s creamy jalapeno copycat recipe
- 2 cups prepared Street Corn Salad
- Lime wedges for serving
- Peanut oil or vegetable oil for frying chicken and pan-frying shells
Instructions
- Frying Chicken: Add pickle juice and buttermilk into a medium bowl. Marinate chicken in the fridge for at least 2 hours. For best results, marinate overnight. Prepare flour mixture in a bowl. In another bowl, combine buttermilk and hot sauce. Coat chicken in flour, then buttermilk mixture, then flour again. Fry in preheated oil until golden brown and cooked through, turning occasionally.
Notes
- For extra heat, add more cayenne powder to the chicken coating mixture.
- Make sure the oil is at the correct temperature before frying the chicken to ensure a crispy coating.
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
