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
Units
Scale
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
