Corn Chicken Wraps (Printable Version)
# What You’ll Need:
→ Chicken Prep Steps
01 -
190 g regular flour
02 -
32 g cornstarch
03 -
680 g chicken strips
04 -
120 ml buttermilk (for marinade)
05 -
355 ml buttermilk, split into portions
06 -
240 ml pickle brine
07 -
1 teaspoon cayenne pepper
08 -
1 tablespoon ground garlic
09 -
1 tablespoon smoked paprika
10 -
2 teaspoons cooking salt
11 -
2 teaspoons onion seasoning
12 -
2 teaspoons ground black pepper
13 -
2 tablespoons spicy hot sauce
14 -
Vegetable or peanut oil, suitable for frying
→ Corn Salad Components
15 -
About 5–6 cobs of corn, husks removed and charred on grill
16 -
80 ml mayo
17 -
1 fresh garlic clove, finely chopped
18 -
Juice and zest of 1 lime
19 -
35 g chopped scallions
20 -
35 g Cotija cheese (grated)
21 -
15 g minced fresh cilantro
22 -
1 diced jalapeno
23 -
0.5–1 teaspoon chili seasoning
24 -
0.25 teaspoon salt
→ Jalapeno Ranch Dressing
25 -
180 ml sour cream
26 -
180 ml mayo
27 -
1 tablespoon dry ranch mix
28 -
0.5 teaspoon granulated garlic
29 -
0.5 teaspoon table salt
30 -
60 g jarred jalapenos, sliced thin
31 -
2 tablespoons of juice from the jalapeno jar
32 -
15 g fresh cilantro leaves (get rid of thick stems)
33 -
1 tablespoon fresh lime juice
34 -
60 ml buttermilk (or milk if needed)
→ Taco Assembly Essentials
35 -
Plain flour tortillas
36 -
Cooked crispy bacon strips, crumbled (1 per taco)
37 -
Neutral-tasting oil for frying up tortillas
38 -
Fresh lime slices for serving
# Steps to Follow:
01 -
In a bowl, stir together pickle brine and half of the buttermilk (120 ml). Dunk the chicken pieces into the liquid, ensure they're covered, and chill in the fridge for a couple of hours or overnight for full flavor.
02 -
In one container, blend flour, cornstarch, garlic, paprika, salt, onion seasoning, black pepper, and cayenne. In another bowl, combine the rest of the buttermilk (235 ml) and the hot sauce.
03 -
Pat chicken dry, then coat it in the seasoned flour mix. Dunk quickly in the spicy buttermilk, then go back to the dry flour for a second layer. Let the breaded tenders sit until the coating feels slightly sticky.
04 -
Warm your oil in a fryer or deep pan to 175°C. Fry chicken a few pieces at a time, turning to get an even golden brown crust. Check the middle hits 74°C before placing on paper towels to drain excess oil.
05 -
Grill the corn ears over high heat until dark spots appear. After cooling, slice the kernels off.
06 -
Toss the charred corn kernels, mayo, cilantro, Cotija cheese, scallions, garlic, lime zest/juice, diced jalapeno, chili powder, and salt in a bowl. Stir well and chill.
07 -
Blend the cilantro, jalapeno slices, and their juice using a food processor. Combine the ranch mix, mayo, sour cream, garlic powder, and salt in a separate bowl. Mix in the jalapeno blend, lime juice, and buttermilk until you reach a pourable consistency. Store cold in a sealed jar.
08 -
In a pan on medium heat, use some neutral oil and fry the tortillas, flipping to toast both sides lightly—but keep them flexible! Dry them on paper towels when done.
09 -
Put a fried chicken strip in a warm tortilla, pile on corn salad, drizzle ranch on top, and sprinkle crispy bacon. Add a lime wedge on the side. Serve straight away.
# Additional Notes:
01 -
Letting chicken sit in the marinade overnight really enhances its taste and texture.
02 -
Get everything ready first. That way, assembling tacos is quick after you finish frying.
03 -
For more or less spice, adjust how much jalapeno you add to the salad and ranch.