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Crispy Fried Chicken Tacos with Street Corn Salad & Jalapeño Lime Ranch
Alyssa

Crispy Fried Chicken Tacos with Street Corn Salad & Jalapeño Lime Ranch

Enjoy Crispy Fried Chicken Tacos with Street Corn Salad and Jalapeño Lime Ranch—crispy tacos topped with fresh flavors for a delicious meal.
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Ingredients Method

Ingredients
  

  • 1.5 lbs chicken tenders: The star of your tacos chicken tenders are juicy and quick to cook, making them a perfect choice for frying.
  • 1 cup pickle juice: This acts as a flavorful marinade tenderizing the chicken and adding a tangy flavor.
  • 1/2 cup buttermilk: The acidity of buttermilk helps in further tenderizing the chicken giving it a juicy bite.
  • 1.5 cups flour: This will be your primary coating for the chicken providing a crispy texture when fried.
  • 1/4 cup cornstarch: Mixing cornstarch with flour enhances the crispiness of the fried chicken.
  • Seasonings: Garlic powder paprika, and salt are used to season the flour coating, adding an extra burst of flavor.
  • Flour tortillas: These serve as the base for your tacos holding in all the flavorful fillings.
For the street corn salad, gather the following:
  • Grilled corn: Use about 2 ears of grilled corn which provide a smoky sweetness to the salad.
  • 1/2 cup mayonnaise: This creates a creamy base for the salad.
  • Juice of 1 lime: Fresh lime juice adds brightness and acidity to balance the creamy elements.
  • 2 scallions: Thinly sliced; they add a mild onion flavor and crisp texture.
  • 1/2 cup crumbled cotija cheese: This cheese offers a salty tangy flavor that enhances the dish.
  • 1/4 cup chopped cilantro: Adds freshness and a burst of color.
  • 1 finely chopped jalapeño: For those who enjoy a little heat this ingredient brings spice to the salad.
  • 1 teaspoon chili powder: This spice rounds out the flavors with a hint of earthiness.
Lastly, for the jalapeño lime ranch dressing, you will need:
  • 1/2 cup mayonnaise: This forms the creamy base of your ranch dressing.
  • 1/2 cup sour cream: Adds a tangy creaminess that complements the flavors beautifully.
  • 1 packet ranch seasoning: Choose a favorite brand for a convenient flavor boost.
  • 1 clove minced garlic: For an aromatic depth in the dressing.
  • 1/4 cup pickled jalapeños: This enhances the tangy flavor and adds spice.
  • Juice of 1 lime: Fresh lime juice brightens the dressing.
  • 1/4 cup buttermilk: To achieve a pourable consistency for the ranch dressing.

Method
 

  1. Marinate the Chicken: In a bowl, combine 1 cup pickle juice and 1/2 cup buttermilk. Add 1.5 lbs chicken tenders, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 1 hour to infuse flavor and tenderize the chicken.
  2. Prepare the Coating: In a large mixing bowl, whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 tablespoon paprika, and salt to taste. This mixture will create the crispy coating for your chicken.
  3. Heat the Oil: In a deep skillet, pour in enough oil (about 2 inches deep) for frying. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test the oil's readiness by dropping a small amount of the coating into the oil; it should sizzle immediately.
  4. Coat the Chicken: Remove the marinated chicken tenders from the refrigerator. One at a time, coat each piece thoroughly in the seasoned flour mixture, ensuring they are completely covered.
  5. Fry the Chicken: Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through, turning occasionally for even cooking. The internal temperature should reach 165°F (74°C).
  6. Drain and Cool: Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil. Allow it to rest while you prepare the salad.
  7. Make the Street Corn Salad: While the chicken is resting, grill 2 ears of corn over medium heat until charred and cooked. In a bowl, mix the grilled corn with 1/2 cup mayonnaise, juice of 1 lime, 2 finely chopped scallions, 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, 1 finely chopped jalapeño, and 1 teaspoon chili powder. Stir well and chill in the refrigerator for about 10 minutes to allow the flavors to meld.
  8. Prepare the Jalapeño Lime Ranch: In a blender, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 packet ranch seasoning, 1 clove minced garlic, 1/4 cup pickled jalapeños, juice of 1 lime, and 1/4 cup buttermilk. Blend until smooth and creamy, then taste and adjust seasoning as necessary.
  9. Assemble the Tacos: Lightly fry flour tortillas in the skillet until they are warm and slightly crispy. Place a piece of fried chicken in each tortilla, add a generous scoop of street corn salad, and drizzle with the jalapeño lime ranch. Serve immediately and enjoy!