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Big flavors, crunchy fried chicken, and a zesty corn salad come together for a taco night everyone wants more of. Gooey spicy ranch pulls it all together and those great layers make takeout seem boring in comparison.
I whipped these up for friends on the deck one summer and now they're our go-to every Friday. Even my picky kids dove in—spicy ranch on everything. Now they ask for extra to dunk their tacos!
Tasty Ingredients
- For the Chicken Try chicken tenders—they’re just the right size and turn out super juicy
- Peanut or vegetable oil is the trick for that crunchy, golden outside
- Hot sauce goes in for a little zing, nothing overwhelming
- Spice blend mixes it up with layers of taste you can actually notice
- Flour and cornstarch double team to make it seriously crispy
- Buttermilk makes everything stick and keeps things rich
- Pickle juice softens up the meat and sneaks in flavor
- For the Street Corn Salad Toss fresh corn on the grill long enough for some char - that’s where all the flavor happens
- Salt wakes up all those flavors and keeps things bright
- Chili powder brings out the smoke, especially if you’ve got Mexican chili powder
- Jalapeño for heat you can dial up or down—go for shiny, firm ones
- Fresh cilantro brings loads of herby bite
- Cotija cheese is salty, crumbly, and just tastes super legit
- Scallions mild enough to mix in but keep the onion spark
- Lime juice plus zest add a hit of sour that pulls it all together
- Fresh garlic punches harder than dried—grab a clove and go for it
- Mayonnaise is what makes it creamy and nice to eat
- For the Jalapeño Lime Ranch Start with mayo and sour cream to keep it creamy and dippable
- Buttermilk thins things out so it drizzles just right
- Lime juice keeps it tangy and fresh
- Fresh cilantro for more of that bright, green taste
- Pickled jalapeño juice turns up the flavor everywhere
- Pickled jalapeños are easy to predict—just the right kick
- Garlic powder does the flavor job without raw bite
- Dry ranch seasoning is an easy shortcut to tons of taste
- For Assembly Use flour tortillas—they’re sturdy and keep everything tucked in
- Lime wedges are a must—squeeze them on last for max freshness
- Neutral oil helps crisp up those shells without messing with the taste
- Bacon sprinkles in smoky crunch to finish it off
Easy Step-by-Step
- Marinate That Chicken
- Pour buttermilk and pickle juice into a bowl, then drop in your chicken tenders and make sure they’re covered up. Toss on a lid and chill it for a couple hours or just leave it overnight—longer makes them even softer. The pickle juice works on the chicken and the buttermilk adds some creamy richness.
- Get Breading Bowls Ready
- Grab one bowl and toss in flour, cornstarch, paprika, garlic powder, salt, onion powder, pepper, and a bit of cayenne—mix until you can’t see separate spices. In another bowl, stir your buttermilk with hot sauce so it’s even. Teamwork here makes for super crunchy chicken with all the flavor you want.
- Bread the Chicken
- Take the chicken out of the marinade and pat it dry—wet chicken means soggy breading. Roll each piece in your seasoned flour, really press it on so it sticks. Dunk that in the buttermilk-hot sauce bowl, let any drip off, then back into the flour for round two—get it extra messy. Rest your breaded chicken on a rack for around ten minutes to help the coating set up just right.
- Time to Fry
- Pour oil into a sturdy skillet or fryer and get it to 175°C. Use a thermometer if you have one so you don’t guess. Drop in a few chicken pieces at a time so they aren’t crowded. Fry for about four minutes (flip halfway) until they’re golden and hit 74°C inside. Pop them onto paper towels and dust with salt straight away.
- Mix Up the Corn Salad
- Char your corn cobs on a grill on medium-high, rotating so all sides get those smoky bits—takes about ten minutes. Let cool then slice off the kernels. Toss into a mixing bowl with mayo, minced garlic, scallions, lime zest and juice, cotija, cilantro, diced jalapeño, chili powder, and salt. Gently mix it all around until it looks even. Cover and stick it in the fridge for half an hour so the flavors get cozy.
- Whip Up Jalapeño Lime Ranch
- Throw cilantro, pickled jalapeños, and their juice in a food processor. Pulse till it’s mostly smooth and green bits float around. In a separate bowl, mix mayo, sour cream, dry ranch packet, garlic powder, and salt until smooth. Stir in the pepper-cilantro mix and lime juice with a gentle hand, so it stays fluffy. Whisk in a little buttermilk at a time until it’s pourable. Chill for an hour in a closed container—it tastes even better after waiting.
- Make the Tortillas Crunch
- Heat up a cast iron or heavy pan on low-medium. Pour in enough oil to coat the bottom. Slip in tortillas one by one—cook both sides around 15 seconds until you see lovely golden spots, but they stay bendy. Move to paper towels to soak up any extra oil.
- Pull It All Together
- Lay a warm, crispy tortilla flat. Add a fried chicken tender not quite in the center. Spoon street corn salad next to it. Pour on jalapeño lime ranch in a zigzag for good coverage. Sprinkle with bacon to finish. Eat right away, hitting it with a squeeze of lime just before your first bite.
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If there’s a star here, it’s really the corn salad. Years ago in Mexico City I tasted elote from a cart and got hooked—sweet, creamy, tangy, spicy all in one. I spent ages tweaking until this nailed it. Now it finally brings me back to that street corner every time.
How to Prep Ahead
The awesome thing is you can knock out these steps in advance. Marinate your chicken the night before, let the ranch hang out in the fridge for a day (actually gets tastier), and make the corn salad a couple days early without any issues. Just stash each in their own airtight box. Wait on frying the chicken and crisping those tortillas ’til the very end—you want those fresh and hot!
Dial Up or Down the Heat
Best part? You pick the spice! Milder tacos just skip the cayenne in the chicken breading, use only half a jalapeño in your salad, and cut back the pickled jalapeños in the dressing. Love heat? Toss in another spoon of cayenne, swap jalapeño for serrano in the corn, even double up on the pickled jalapeños in your ranch. Tweak each part so everyone’s happy—the hotheads, the mild fans, or mix and match for a party.
Ideas for Sides
These tacos could totally steal the spotlight, but some little extras round things out. I like them next to cilantro lime rice—it helps cool the fire and tastes awesome. Black beans with a bit of cumin give a protein bump, and a crisp jicama slaw makes for the perfect crunch. Wash it all down with cold Mexican beer and lime or classic margarita. Got a group? Let folks build their own tacos from a bar and the fun never ends.
Common Queries
- → What's the secret to juicy chicken?
Soaking the chicken in a mix of buttermilk and pickle juice for a few hours or overnight helps keep it tender and full of flavor.
- → Can I use a grill instead of frying the chicken?
Definitely! Throwing the chicken on the grill is a lighter option—just make sure it's cooked thoroughly to 74°C.
- → What works as a Cotija cheese replacement?
If you don't have Cotija, crumble some feta or shave some Parmesan for a similar salty, tangy kick.
- → How do I adjust the heat in the ranch sauce?
Scale down or up on the pickled jalapenos and chili powder to tweak the spice just the way you like it.
- → Can I make the corn mix ahead of time?
Sure! Prepare it a few hours early and keep it in the fridge. Wait until serving time to put the tacos together.
- → Tips for evenly grilled corn?
Use medium-high heat and rotate the corn often. That way, it chars evenly and doesn't end up burnt.