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Crunchy chicken, loaded corn, and a ranch with a kick—you’re in for a treat. Seriously, this is a wild taco upgrade that’ll turn any weeknight into something special. Everyone tends to pile seconds on their plate before you know it. Great mix of crispy bits, corn salad, and saucy goodness in every bite.
Gave these a go for a summer cookout and now they're our Friday night go-to. My kids, usually picky about heat, totally chow down on these and always want extra ranch for dipping.
Tasty Ingredients
- For the Chicken Chicken tenders fit tortillas just right and stay super moist
- Pickle juice soaks in and makes the chicken tangy and soft
- Buttermilk pulls the coating close and keeps everything rich
- Flour and cornstarch work together for the coolest crunchy outside
- Spice mix keeps it interesting without going overboard
- Hot sauce adds some zip and deeper flavor
- Peanut or veggie oil crisps it up without heavy flavor
- For the Corn Mix Fresh corn, grilled so it gets a nice smoky taste
- Mayonnaise holds everything together and makes it creamy
- Fresh garlic hits hard with flavor you can't get from the powdered stuff
- Lime—both juice and zest brings tang and freshness
- Scallions give a light onion taste without taking over
- Cotija cheese brings a salty, crumbly Mexican bite
- Cilantro adds that green, zesty thing only cilantro can
- Jalapeño for the right amount of heat—pick shiny, firm ones
- Chili powder brings a smoky background, try Mexican chili powder if you have it
- Salt ties it all together and brightens flavors
- For the Jalapeño-Lime Ranch Mayo and sour cream start off creamy
- Dry ranch seasoning makes it easy—no need to mess with a bunch of spices
- Garlic powder gives savor without being sharp
- Pickled jalapeños bring heat that stays zingy, not overwhelming
- Pickled jalapeño brine spreads the tang all through the dressing
- Fresh cilantro freshens up the ranch
- Lime juice makes it pop with a little acid
- Buttermilk thins it just right so you can drizzle easily
- Putting It All Together Flour tortillas stand up to all those fillings and don't rip
- Bacon punches up the crunch and brings smokiness
- Neutral oil for frying the tortillas, so the flavors shine through
- Lime wedges for that fresh squeeze on top right before eating
Easy Instructions
- Chicken Soak Time
- Pour pickle juice with 120 ml buttermilk in a regular bowl, stir until it looks mixed. Drop the chicken in and make sure it’s all covered by the liquid. Close it tight and pop it in the fridge—let it chill for 2 hours at least, overnight if possible. The pickle juice softens things up, and buttermilk makes the chicken extra rich and tasty.
- Set Up Your Breading Station
- Get a shallow dish and toss together flour, cornstarch, garlic powder, paprika, salt, onion powder, pepper, and cayenne—get rid of any lumps. In another dish, blend 235 ml buttermilk with your favorite hot sauce—mix until it looks even. Having both bowls set keeps things neat and your chicken crunchy.
- Breading Time
- Pull chicken from marinade and dry each piece well with paper towels. Wet chicken won’t hold the breading. Roll each tender in the flour mix and press so it sticks everywhere. Dunk it in the buttermilk-hot sauce bath, let any extra drip off, then drop it back in the flour mix again. Press again—these nooks make the best crunch. Let finished chicken rest on a rack for about 10 minutes, so the breading sets up nicely.
- Get Frying
- Warm oil to a steady 175°C using a deep pan or a heavy skillet—check with a thermometer. Carefully set in 3–4 tenders at a time, don’t cram too many or oil temp drops. Fry about 4 minutes, flip halfway. When they’re deep golden and a thermometer says 74°C in the middle, pull them onto paper towels. Sprinkle them with salt while they’re hot.
- Make the Corn Salad
- Char your corn on a hot grill, turning often, so it gets a little darkness all around, 8–10 minutes does the trick. Let it cool, then stand the ear up in a bowl and slice off kernels with a good knife. In a mixing bowl, toss together the corn, mayo, minced garlic, lime juice and zest, sliced scallions, Cotija, chopped cilantro, jalapeño pieces, chili powder, and salt. Mix lightly so stuff stays crisp. Put it in the fridge for 30 minutes to blend flavors.
- Mix Up That Ranch
- In a food processor, blitz together cilantro, pickled jalapeños, and some brine. It’s okay if you see little green specks left. In another bowl, whisk mayo, sour cream, dry ranch, garlic powder, and a pinch of salt till it feels smooth. Carefully fold in the green mix and lime juice. Slowly add buttermilk until it’s thin enough to pour. Spoon into a container with a lid and let it hang out in the fridge at least an hour so it tastes even better.
- Get the Tortillas Crispy
- Heat a heavy pan over medium-low. Swirl in just enough neutral oil to coat the whole bottom. Slip in tortillas one at a time for about 15 seconds each side—get some brown spots but keep them soft enough to bend. Dab off extra oil with paper towels.
- Stack Your Tacos
- Lay a still-warm tortilla on a plate. Put a hot crispy chicken tender a bit off the center. Heap on a big spoon of corn salad. Drizzle that tangy ranch over top in a fun zigzag. Toss on bacon crumbles so every bite gets a little. Dish up with lime wedges and let everyone squeeze some over before eating.
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The real magic here? That corn salad. After eating Mexican elote on the street years ago, I kept chasing that combo of sweet, creamy, tangy, and spicy. This one finally nails what I remember—totally craveable.
Do Ahead Ideas
It’s super easy to prep everything in steps. Let the chicken soak overnight. The ranch actually gets better with time in the fridge—leave it up to 24 hours. The corn salad stays nice for two days. Just stow each part in its own airtight container. Only fry up the chicken and fry tortillas right before you eat—these two are best hot outta the pan.
Control the Heat
Best thing about these tacos? You get to pick how spicy they get. Want it mild? Skip extra cayenne, only add a little jalapeño to the corn, and go easy on pickled jalapeños in the ranch. Want to sweat? Toss in more cayenne, try a whole serrano in the corn, and double up the jalapeños in the ranch. Make each part hotter or milder to please everyone around the table.
How to Serve Them
Let these tacos take the spotlight, but round out the table for a full meal. Cilantro lime rice cools things down and adds zippy flavor. Some easy black beans with cumin boost the protein. A simple jicama slaw keeps things light and crisp. Ice-cold Mexican lager with a lime wedge or a margarita pairs perfectly. Serving a crowd? Lay out all the pieces and let folks build tacos their way.
Common Queries
- → What keeps chicken tender and juicy?
Soaking it in a mixture of buttermilk and pickle juice for a few hours or overnight makes the chicken soft and keeps it moist when cooked.
- → Can chicken be grilled instead of fried?
Absolutely! Grilling is a great way to go if you want something lighter. Just make sure it’s cooked all the way through until it hits 74°C inside.
- → What’s a good swap for Cotija cheese?
If you can’t get Cotija, feta or Parmesan are great stand-ins with similar salty and tangy flavors.
- → How do I adjust the heat in the ranch sauce?
Dial back or increase the pickled jalapenos and chili powder to make it milder or spicier based on what you like.
- → Can I prep the corn salad before serving?
Yep, you can make the corn salad a few hours ahead. Keep it in the fridge and put the tacos together when you’re ready to eat.
- → What’s the trick to evenly charred corn?
Cook your corn over medium-high heat and turn it continuously so all sides get an even golden char without burning.