Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch

Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch

If you’re craving a next-level taco night, these Fried Chicken Street Corn Tacos are about to become your new obsession. Imagine crispy, juicy fried chicken layered with smoky Mexican-style street corn, crunchy bits of bacon, creamy avocado slices, and all of it drizzled with a zesty jalapeño lime ranch sauce — all wrapped in warm tortillas. This is comfort food with a bold twist, packed with flavor and texture in every single bite.

Ingredients

For the Chicken:

• 1.5 lbs chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Vegetable oil for frying

For the Street Corn:

• 2 ears of corn (or 1.5 cups frozen corn)
• 1 tbsp butter
• 1/2 tsp cumin
• 1/4 tsp chili powder (optional)
• 1/4 cup crumbled Cotija or feta cheese
• Juice of 1/2 lime

For the Bacon:

• 6 slices of thick-cut bacon, cooked until crispy and crumbled

For the Jalapeño Lime Ranch:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 small jalapeño, finely chopped
• 1 garlic clove, minced
• 1 tbsp lime juice
• 1/2 tsp lime zest
• 1 tbsp chopped fresh parsley (or cilantro)
• Salt and pepper to taste

For Serving:

• Small flour or corn tortillas
• Fresh avocado slices
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

1. Marinate the Chicken:

In a bowl, combine pickle juice and buttermilk. Add the chicken tenders, cover, and refrigerate for at least 4 hours (or overnight for best flavor and tenderness). This marinade makes the chicken incredibly juicy and flavorful.

2. Prep the Coating:

In a shallow bowl, whisk together the flour, cornstarch, salt, pepper, and smoked paprika. This mixture ensures a crispy, golden crust.

3. Fry the Chicken:

Remove the chicken from the marinade and dredge each piece in the flour mixture. Press firmly so the coating sticks. Heat oil in a deep skillet over medium-high heat. Fry the chicken in batches for about 5–7 minutes, or until golden and crispy. Transfer to a wire rack or paper towels to drain.

4. Make the Street Corn:

Grill the corn directly over a flame or in a skillet with butter until lightly charred. If using frozen corn, cook it in a skillet with butter until slightly golden. Stir in cumin, chili powder, lime juice, and crumbled cheese. Set aside.

5. Cook the Bacon:

Fry the bacon until crispy, then drain on paper towels and crumble into small pieces.

6. Prepare the Jalapeño Lime Ranch:

In a small bowl, mix together the mayo, sour cream, jalapeño, garlic, lime juice, lime zest, herbs, salt, and pepper. Stir until smooth. Taste and adjust seasoning as needed.

Assemble the Tacos:

1. Warm the tortillas in a skillet or microwave.
2. Spoon a layer of street corn onto each tortilla.
3. Add 1–2 pieces of fried chicken.
4. Sprinkle with crumbled bacon.
5. Add fresh avocado slices.
6. Drizzle generously with jalapeño lime ranch.
7. Garnish with chopped cilantro and a squeeze of lime.

Tips for the Best Tacos:

• Make it spicier: Add hot sauce or sliced fresh jalapeños on top.
• Make it healthier: Air-fry or bake the chicken instead of deep frying.
• Prep ahead: Chicken can be marinated and corn mixture made a day in advance.

Why You’ll Love This Recipe:

• Crispy, juicy chicken with a tangy punch from the marinade.
• Creamy, spicy ranch that cuts through the richness perfectly.
• Sweet and smoky corn for balance.
• Bacon adds an irresistible crunch.
• Perfect for parties, game day, or a flavor-packed weeknight dinner.