Name: Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1.5 lbs chicken tenders; 1 cup pickle juice; 1/2 cup buttermilk; 5-6 ears of corn (husked); 1/3 cup mayo; 1 lime (juiced and zested); 1 jalapeño (diced); Flour tortillas; 1.5 cups all-purpose flour; 1/4 cup cornstarch; 1 tbsp garlic powder; 1 tbsp paprika; 2 tsp salt; 2 tsp onion powder; 2 tsp black pepper; 1 tsp cayenne powder; 2 tbsp hot sauce; 1 garlic clove (minced); 1/3 cup sliced scallions; 1/3 cup grated cotija cheese (or dairy-free alternative); 1/4 cup cilantro (minced); 1/2-1 tsp chili powder (to taste); 3/4 cup sour cream (or plant-based yogurt); 1 tbsp dry ranch seasoning; 1/2 tsp garlic powder (for ranch); 1/2 tsp salt (for ranch); 1/2 cup pickled jalapeños (drained); 2 tbsp pickled jalapeño juice; 3/4 cup cilantro (for ranch); 1 tbsp lime juice (for ranch)

Ingredients

Scale

1.5 lbs chicken tenders
1 cup pickle juice
1/2 cup buttermilk
5–6 ears of corn (husked)
1/3 cup mayo
1 lime (juiced and zested)
1 jalapeño (diced)
Flour tortillas
1.5 cups all-purpose flour
1/4 cup cornstarch
1 tbsp garlic powder
1 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp black pepper
1 tsp cayenne powder
2 tbsp hot sauce
1 garlic clove (minced)
1/3 cup sliced scallions
1/3 cup grated cotija cheese (or dairy-free alternative)
1/4 cup cilantro (minced)
1/2–1 tsp chili powder (to taste)
3/4 cup sour cream (or plant-based yogurt)
1 tbsp dry ranch seasoning
1/2 tsp garlic powder (for ranch)
1/2 tsp salt (for ranch)
1/2 cup pickled jalapeños (drained)
2 tbsp pickled jalapeño juice
3/4 cup cilantro (for ranch)
1 tbsp lime juice (for ranch)
1/4 cup buttermilk (or plant-based milk for ranch)

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Instructions

Marinate chicken tenders in pickle juice and buttermilk for at least 30 minutes.
In a bowl, mix together all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, cayenne powder, and hot sauce.
Heat oil in a skillet over medium-high heat. Coat marinated chicken in flour mixture and fry until golden brown (about 5-7 minutes per side).
Grill husked corn until charred; cut kernels off the cob.
Combine grilled corn with mayo, minced garlic, lime juice and zest, scallions, cilantro, diced jalapeño, chili powder, and salt.
For the ranch sauce: Mix mayo and plant-based yogurt with ranch seasoning, garlic powder, pickled jalapeños and their juice, cilantro, and lime juice.
Warm tortillas on a skillet; assemble tacos with fried chicken and street corn mixture; drizzle with ranch sauce.

Author: Nova
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 tacos (approx. 200g)
Calories: 550
Sugar: 3g
Sodium: 850mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 29g
Cholesterol: 90mg