Description
Sizzling “Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch” merge Mexican street food magic with crispy southern comfort. Spicy, creamy ranch and golden chicken create an irresistible flavor fiesta you’ll crave again and again.
Ingredients
Scale
Chicken and Corn:
- 2 lbs chicken thighs
- 4 ears fresh corn
- 2 cups cornmeal
- 1 cup all-purpose flour
- 2 tbsp cajun seasoning
Taco Components:
- 8 corn tortillas
- 1/2 cup chopped cilantro
- 2 jalapeños
- 1 red onion
Sauce and Seasonings:
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 3 tbsp lime juice
- 2 tbsp ranch seasoning
- 2 cloves garlic
- 1 tsp salt
- 1 tsp black pepper
- 2 cups vegetable oil (for frying)
Instructions
- Combine cornmeal, flour, and cajun seasoning in a large shallow dish, creating a robust coating mixture for the chicken.
- Marinate chicken thighs in buttermilk for 30 minutes to enhance tenderness and flavor absorption.
- Remove chicken from buttermilk, thoroughly dredge each piece in the seasoned cornmeal-flour mixture, ensuring complete and even coverage.
- Heat vegetable oil in a deep skillet to 350°F, preparing for crispy frying.
- Carefully lower coated chicken thighs into hot oil, frying 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
- While chicken fries, grill corn ears until lightly charred and kernels develop a smoky caramelization.
- Prepare jalapeno lime ranch by whisking sour cream, ranch seasoning, minced garlic, lime juice, salt, and black pepper until smooth and well-integrated.
- Slice grilled corn kernels off the cob, chopping jalapeños and red onion for fresh taco garnishes.
- Warm corn tortillas briefly on a griddle or skillet.
- Slice fried chicken into strips, assembling tacos by layering tortillas with chicken, grilled corn, chopped jalapeños, red onion, and drizzling with jalapeno lime ranch.
- Garnish tacos with fresh chopped cilantro before serving immediately.
Notes
- Buttermilk marinade helps tenderize chicken, infusing deeper flavors and creating a more succulent texture.
- Double-coat chicken for extra crispy exterior by dredging twice in seasoned cornmeal mixture for maximum crunch.
- Maintain consistent oil temperature around 350°F to prevent greasy chicken and ensure even golden-brown coating.
- Customize heat levels by adjusting jalapeño quantity or removing seeds for milder ranch sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 850
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg