There’s something incredibly satisfying about the combination of crispy fried chicken, zesty street corn, and a flavorful jalapeno lime ranch sauce, all wrapped in a soft tortilla. These Fried Chicken Street Corn Tacos are perfect for a quick weeknight meal or a fun gathering with friends. Each bite is a delicious balance of textures and flavors—sure to be a crowd-pleaser!
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Why You’ll Love These Fried Chicken Street Corn Tacos
- Crispy and Zesty: The fried chicken adds crunch, while the street corn offers a smoky sweetness.
- Zingy Sauce: The jalapeno lime ranch brings a creamy, tangy, and spicy kick that elevates every bite.
- Quick to Make: Perfect for a fast, flavorful meal without too much hassle.
- Customizable: You can easily swap or add toppings based on your preferences!
Ingredients for Fried Chicken Street Corn Tacos
To make these tacos, you’ll need the following ingredients:
- 8 small flour or corn tortillas
- 2 chicken breasts (cut into strips or bite-sized pieces)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs (beaten)
- 1/4 cup milk
- 1/2 cup vegetable oil (for frying)
- 1 cup corn kernels (grilled or pan-roasted)
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/2 lime, juiced
For the Jalapeno Lime Ranch Sauce:
- 1/2 cup ranch dressing
- 1 jalapeno, minced (remove seeds for less heat)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Tools You’ll Need
- Large skillet for frying
- Mixing bowls for breading the chicken
- Grill pan or skillet for cooking the corn
- Tongs for flipping the chicken
How to Make Fried Chicken Street Corn Tacos
Step 1: Prepare the Chicken
- In a shallow bowl, mix the flour, cornmeal, garlic powder, paprika, salt, and pepper.
- In another bowl, whisk together the eggs and milk.
- Dip each piece of chicken into the egg mixture, then dredge it in the flour-cornmeal mixture until fully coated.
Step 2: Fry the Chicken
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the chicken pieces in batches, about 4-5 minutes per side, until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
Step 3: Make the Street Corn
- Grill or pan-roast the corn kernels until slightly charred.
- Toss the grilled corn with lime juice, crumbled cotija cheese, and cilantro.
Step 4: Make the Jalapeno Lime Ranch
- In a small bowl, mix the ranch dressing, minced jalapeno, lime juice, chopped cilantro, and minced garlic.
- Stir well until combined, and set aside.
Step 5: Assemble the Tacos
- Warm the tortillas in a dry skillet or microwave.
- Add a few pieces of fried chicken to each tortilla.
- Top with the grilled street corn mixture.
- Drizzle generously with the jalapeno lime ranch sauce.
- Garnish with extra cilantro and a squeeze of lime if desired.
Serving Suggestions
- Serve with a side of chips and guacamole for a full meal.
- Add a simple side salad with a citrus vinaigrette to balance the richness of the tacos.
- Pair with a refreshing limeade or iced tea for a complete summer meal!
Tips for the Best Fried Chicken Street Corn Tacos
- Make it Spicier: Add extra jalapeno or a dash of hot sauce to the ranch for more heat.
- Crunchy Chicken: For extra crunch, double-dip the chicken by coating it in the flour mixture, dipping it back in the egg, and coating again in flour.
- Grill Your Corn: If you have access to a grill, use it for the corn to get that perfect smoky flavor.
- Storage: Store leftovers separately in airtight containers in the fridge for up to 2 days.
Frequently Asked Questions (FAQ)
Q1: Can I bake the chicken instead of frying?
A: Yes! Bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
Q2: Can I use a different cheese?
A: Absolutely. Feta or shredded cheddar are great alternatives if you can’t find cotija cheese.
Q3: How can I make this recipe gluten-free?
A: Use gluten-free flour and corn tortillas for a delicious gluten-free version of these tacos.
Conclusion: A Flavor-Packed Delight!
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a mouthwatering fusion of flavors and textures. The crispy chicken, sweet and smoky corn, and creamy, spicy ranch come together to create a meal that’s hard to resist. Give them a try, and they’ll quickly become a favorite for Taco Tuesday—or any day!
Don’t forget to share your photos and tag us if you make this recipe! We love seeing your creations. Enjoy!
Nutritional Information (per serving)
Calories: 320
Protein: 15g
Carbohydrates: 32g
Fat: 16g
Fiber: 4g
Enjoy every bite of these flavorful tacos!
