Description
Mexican street corn meets crispy fried chicken in this flavor-packed taco fusion. Spicy jalapeños and creamy sauce elevate each bite, creating a perfect balance of crunch and zest for hungry diners.
Ingredients
Scale
- 1.5 lbs (680 g) chicken tenders
- 1 strip bacon, cooked crisp and diced
- 1 cup (240 ml) pickle juice
- 2.5 cups (600 ml) buttermilk
- 1.5 cups (180 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 2 tbsps hot sauce
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tsps salt
- 2 tsps onion powder
- 2 tsps black pepper
- 1 tsp cayenne powder (optional)
- Peanut oil or vegetable oil (for frying)
- 5–6 ears corn, husked and grilled
- ⅓ cup (80 ml) mayonnaise
- 1 garlic clove, minced
- 1 lime, juiced and zested
- ⅓ cup sliced scallions
- ⅓ cup grated cotija cheese
- ¼ cup minced cilantro
- 1 jalapeno, diced
- ½–1 tsp chili powder
- ¼ tsp salt
- ¾ cup (180 ml) sour cream
- 1 tbsp dry ranch seasoning
- ½ tsp garlic powder
Instructions
- Marination: Submerge chicken tenders in pickle juice and buttermilk blend, refrigerating for 2-4 hours to infuse robust flavors.
- Seasoning Preparation: Combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne into a comprehensive dry coating mixture.
- Liquid Coating Development: Whisk buttermilk with hot sauce to create a zesty dredging liquid.
- Chicken Preparation: Remove chicken from marinade, meticulously pat dry, then execute a triple-dredging method: first coating with seasoned flour, dunking in buttermilk mixture, then returning to flour for maximum crispiness.
- Frying Technique: Heat oil to 350F in deep skillet, strategically frying chicken in batches until achieving a golden-brown exterior and ensuring internal temperature reaches 165F.
- Corn Transformation: Char corn kernels on grill, developing smoky caramelized edges, then blend with mayonnaise, garlic, lime zest and juice, scallions, cotija cheese, cilantro, diced jalapeno, chili powder, and salt.
- Sauce Creation: Craft jalapeno lime ranch by merging mayonnaise, sour cream, ranch seasoning, garlic powder, salt, jalapeno puree, and lime juice.
- Tortilla Preparation: Lightly oil skillet and crisp tortillas until golden and malleable.
- Taco Assembly: Layer crispy chicken, abundant street corn salad, drizzle jalapeno lime ranch, sprinkle bacon pieces, and garnish with fresh lime wedges for a flavor-packed culinary experience.
Notes
- Marinate Strategically: Allow chicken to soak in pickle juice and buttermilk for maximum tenderness, ensuring flavors penetrate deeply without over-soaking.
- Master Crispy Coating: Double-dredge chicken using dry-wet-dry technique, creating an ultra-crisp exterior by thoroughly coating and shaking off excess flour between dips.
- Control Frying Temperature: Maintain consistent 350F oil heat to prevent soggy or burnt chicken, using a thermometer for precise monitoring and even cooking.
- Customize Heat Levels: Adjust jalapeno quantities in puree and salad to control spiciness, removing seeds for milder flavor or adding extra for intense heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg