Description
Spicy Mexican street corn meets crispy Southern fried chicken in this taco sensation. Jalapeño lime ranch adds zesty complexity, creating a perfect fusion of regional flavors that will satisfy hungry palates.
Ingredients
Scale
- 1 lb chicken breast (cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Oil for frying
- 2 cups corn kernels (grilled or charred)
- 2 tbsps mayonnaise
- 1 tbsp sour cream
- 1/2 cup cotija cheese (crumbled)
- 1 tsp chili powder
- 1 tbsp chopped cilantro
- Juice of 1 lime
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsps lime juice
- 1 small jalapeno (chopped)
- 1 clove garlic (minced)
- 1 tbsp fresh cilantro
- Salt to taste
- Small flour or corn tortillas
- Shredded lettuce
- Diced tomatoes
- Avocado slices
Instructions
- Submerge chicken strips in a buttermilk bath seasoned with salt and pepper, allowing flavors to penetrate for minimum 30 minutes in refrigerator.
- Create a flavor-packed coating by whisking together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- Heat cooking oil to 350°F in a heavy-bottomed skillet, ensuring medium-high temperature for optimal crispiness.
- Remove chicken from buttermilk marinade, thoroughly coat each piece in seasoned flour mixture, shaking off excess.
- Carefully lower coated chicken into hot oil, frying 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer crispy chicken to paper towel-lined plate to drain excess oil and maintain crunchiness.
- Char grilled corn kernels in a skillet or grill, then mix with creamy mayonnaise, tangy sour cream, crumbled cotija cheese, chili powder, fresh cilantro, and zesty lime juice.
- Blend jalapeño, ranch dressing, lime juice, and herbs until smooth, adjusting seasoning as needed.
- Warm tortillas briefly on skillet to enhance flexibility and flavor.
- Construct tacos by layering crisp fried chicken, vibrant street corn mixture, and generously drizzling jalapeño lime ranch sauce.
Notes
- Perfectly tenderize chicken by marinating in buttermilk for at least 30 minutes, which helps break down proteins and ensures juicy, flavorful meat.
- Use a cast-iron skillet for even heat distribution and crispier chicken coating, maintaining a consistent oil temperature around 350°F for golden-brown results.
- Customize heat levels by adjusting cayenne pepper in the coating or removing jalapeno seeds for a milder ranch sauce, catering to different spice tolerances.
- Make the recipe gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend, keeping the crispy texture intact for those with dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg