There’s something magical about a really good taco. Whether it’s the crispy, juicy fried chicken, the smoky street corn salad, or that irresistibly zesty jalapeno lime ranch drizzled over the top, these Fried Chicken Street Corn Tacos with Bacon deliver bold flavors and textures that are simply unforgettable. They’re a little bit indulgent, a whole lot delicious, and perfect for a fun weeknight dinner or weekend gathering with friends.
This recipe is the ultimate fusion of comfort food and vibrant street food vibes. The crispy chicken tenders are golden and crunchy, marinated to perfection for extra flavor and tenderness. Then, there’s the creamy, tangy elote-inspired street corn salad that’s fresh and bright with zippy lime, jalapenos, and cilantro. And let’s not forget the finishing touch: a generous drizzle of jalapeno lime ranch that ties everything together. Oh, and bacon? Yes, we’re adding bacon, too, because it takes these tacos completely over the top.
I first made these tacos for a casual taco night at home, and they instantly became a family favorite. My husband couldn’t get enough of the crispy chicken, and the kids loved how fun and customizable the tacos were. Plus, let’s be honest, any recipe with bacon, ranch, and fried chicken is a guaranteed win! Whether you’re hosting a taco party or just craving something a little special for dinner, these tacos are sure to impress.
Let’s dive into what makes these tacos so special, step by step. Don’t worry—it’s easier than it looks!
Why You’ll Love These Fried Chicken Street Corn Tacos
There’s so much to love about these tacos, but here are a few highlights:
- Crispy, Juicy Fried Chicken: The chicken tenders are marinated in pickle juice and buttermilk, then coated in a perfectly seasoned flour mixture for maximum crunch and flavor.
- Bold Flavors: The street corn salad adds tangy, creamy, and smoky flavors, while the jalapeno lime ranch brings a bright, herby kick.
- Bacon Makes Everything Better: Crisp, salty bacon sprinkled on top is the perfect finishing touch that elevates every bite.
- Perfect Texture Combo: Soft tortillas, crispy chicken, creamy salad, and cool ranch create an irresistible mix of textures.
- Customizable and Fun: These tacos are perfect for mixing and matching ingredients to suit everyone’s taste. Make them mild or spicy, crunchy or extra creamy—it’s up to you!
These tacos are a full-on flavor bomb that will leave you craving seconds (or thirds). Plus, the recipe is surprisingly simple to make.
Preparation Time and Servings
- Prep Time: 30 minutes
- Marinating Time: 2 hours (or overnight)
- Cook Time: 30 minutes
- Total Time: 3 hours (including marinating time)
- Servings: Makes 6-8 tacos
Nutrition Facts (per taco):
- Calories: ~420
- Protein: 23g
- Carbs: 32g
- Fat: 20g
Ingredients
Here’s everything you need to make these Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch:
For the Fried Chicken:
- 1.5 lbs chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne powder
- 2 tablespoons hot sauce
- 1.5 cups buttermilk (for dredging)
- Peanut oil or vegetable oil (for frying)
The Street Corn Salad (Elote-Inspired):
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayo
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup fresh cilantro, minced
- 1 jalapeno, diced (remove seeds for less heat)
- 1/2 to 1 teaspoon chili powder
- 1/4 teaspoon salt
For the Jalapeno Lime Ranch:
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapenos
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup fresh cilantro (stems removed)
- 1 tablespoon lime juice
- 1/4 cup buttermilk (adjust for desired consistency)
Additional Ingredients:
- 6-8 flour tortillas
- 6-8 strips of bacon, cooked until crispy and chopped
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Step-by-Step Instructions
1. Marinate the Chicken
Start by marinating the chicken to give it maximum flavor and tenderness:
- In a medium bowl, combine 1 cup pickle juice and 1/2 cup buttermilk.
- Submerge the chicken tenders completely in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best flavor, let it marinate overnight.
This simple step ensures juicy, flavorful chicken that stays tender even after frying.
2. Prepare the Chicken Coating
When you’re ready to fry the chicken:
- In a medium bowl, whisk together the dry coating ingredients: flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
- In a separate bowl, combine the buttermilk and hot sauce. Stir to mix.
- Add a few tablespoons of the buttermilk mixture into the dry flour mixture and stir to form small, crumbly bits. These crumbs help create that extra crispy coating on the chicken.
3. Fry the Chicken
- Heat about 2-3 inches of peanut or vegetable oil in a cast-iron skillet or deep fryer to 350°F.
- Remove the chicken tenders from the marinade and pat them dry with paper towels.
- Working one at a time, dredge each chicken tender in the flour mixture, then dunk it into the buttermilk mixture, and finally back into the flour mixture. Make sure the chicken is well-coated at each step.
- Let the coated chicken tenders sit on a baking sheet for a few minutes. This allows the coating to set and get slightly pasty.
- Carefully place a few chicken tenders into the hot oil. Fry in batches so the pan isn’t overcrowded. Turn the chicken every few minutes and fry until golden brown and crispy (about 6-8 minutes) or until the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire rack or paper towels to drain any excess oil.
4. Make the Street Corn Salad
While the chicken rests, prepare the street corn salad:
- Grill the corn on a skillet or outdoor grill until it’s lightly charred on all sides. Carefully slice the kernels off the cob using a sharp knife.
- In a large mixing bowl, combine the grilled corn, mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeno, chili powder, and salt.
- Stir everything together until it’s evenly coated. Taste and adjust the seasoning, adding more lime juice or salt if needed.
Refrigerate the salad until you’re ready to assemble the tacos.
5. Prepare the Jalapeno Lime Ranch
This creamy, zesty ranch is what dreams are made of:
- In a food processor or blender, puree the pickled jalapenos, their juice, and fresh cilantro until smooth. Scrape down the sides as needed.
- In a mixing bowl, whisk together the mayo, sour cream, ranch seasoning, garlic powder, and salt.
- Pour the jalapeno-cilantro mixture into the mayo mixture and stir to combine. Add lime juice and slowly whisk in the buttermilk until you reach your desired consistency.
- Refrigerate the ranch for at least 30 minutes to let the flavors meld.
6. Pan-Fry the Tortillas
To make the tortillas warm, golden, and slightly crispy:
- Add a few tablespoons of neutral oil to a skillet over medium-low heat.
- Place a tortilla in the skillet and cook for 1-2 minutes per side until golden but still soft. Repeat with the remaining tortillas.
- Place the tortillas on paper towels to absorb any excess oil.
7. Assemble the Tacos
It’s time for the fun part: putting everything together!
- Lay a warm tortilla flat on a plate.
- Add one crispy fried chicken tender to the center.
- Top with a generous scoop of the street corn salad.
- Drizzle the jalapeno lime ranch over the top.
- Sprinkle with crispy bacon pieces and a little extra cilantro, if desired.
- Serve the tacos with lime wedges for squeezing.
How to Serve These Tacos
Here are a few ideas for serving these incredible tacos:
- With a Simple Side Salad: A fresh arugula or romaine salad with lime vinaigrette balances out the richness.
- Mexican Rice and Beans: Serve alongside classic rice and black beans for a complete meal.
- Extra Dipping Sauce: Set out extra jalapeno lime ranch for dipping.
Tips for Success
- Marinate the Chicken Overnight: This gives the chicken amazing flavor and keeps it tender.
- Don’t Overcrowd the Pan: Fry the chicken in batches for even cooking and the crispiest results.
- Keep the Tortillas Warm: Wrap them in a clean kitchen towel to keep them soft until serving.
- Adjust the Heat: Add more jalapenos or chili powder for a spicier kick.
Storing and Reheating
- Leftovers: Store leftover chicken, corn salad, and ranch in separate containers in the fridge for up to 3 days.
- Reheating: Warm the chicken in the oven at 350°F for 5-10 minutes to keep it crispy.
Conclusion
These Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a total flavor explosion. They’re crispy, creamy, tangy, and just downright delicious. Whether you’re making them for a taco night, a special dinner, or even game day, they’re sure to steal the show.
Give this recipe a try, and let me know how it turns out! Share a photo and tag me on social media—I’d love to see your taco creations! Enjoy every bite! 🌮✨
Print
Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch
- Total Time: 3 hours (includes marinating time)
- Yield: 6-8 tacos
Description
Delicious, crispy fried chicken tacos with smoky street corn salad, crunchy bacon, and a zesty jalapeno lime ranch dressing. Perfect for taco nights!
Ingredients
- Chicken Marinade: 1.5 lbs chicken tenders, 1 cup pickle juice, 1/2 cup buttermilk
- Chicken Coating: 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, 1.5 cups buttermilk
- Street Corn Salad: 5-6 ears grilled corn, 1/3 cup mayo, 1 garlic clove (minced), 1 lime (juiced/zested), 1/3 cup sliced scallions, 1/3 cup cotija cheese, 1/4 cup cilantro, 1 jalapeno (diced), 1/2-1 tsp chili powder, 1/4 tsp salt
- Jalapeno Lime Ranch: 3/4 cup mayo, 3/4 cup sour cream, 1 tbsp dry ranch seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 cup pickled jalapenos, 2 tbsp pickled jalapeno juice, 3/4 cup cilantro, 1 tbsp lime juice, 1/4 cup buttermilk
- Other: Flour tortillas, 6-8 strips cooked bacon, neutral oil for frying tortillas
Instructions
- Marinate the Chicken: Combine pickle juice and buttermilk, marinate chicken tenders for at least 2 hours or overnight.
- Prepare the Coating: Mix dry ingredients. In another bowl, combine buttermilk and hot sauce. Create crumbly flour mixture for coating.
- Fry the Chicken: Coat chicken in flour, buttermilk, and back in flour. Fry in oil heated to 350°F until golden and crispy.
- Make Street Corn Salad: Grill corn, slice off kernels, and mix with mayo, lime, garlic, cotija, cilantro, scallions, jalapeno, chili powder, and salt.
- Make Ranch: Puree jalapenos, juice, and cilantro. Mix with mayo, sour cream, ranch seasoning, garlic, salt, and lime juice. Thin with buttermilk.
- Pan-Fry Tortillas: Fry tortillas in neutral oil until golden but pliable.
- Assemble Tacos: Place one fried chicken tender in each tortilla, top with street corn salad, bacon bits, and drizzle with jalapeno lime ranch.
Notes
- Marinate chicken overnight for maximum flavor.
- Adjust jalapenos for spice level.
- Use neutral oil like vegetable or peanut oil for frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American Fusion