Description
Crispy buttermilk fried chicken meets creamy street corn and zesty jalapeño lime ranch in these flavor-packed tacos. A bold, fun twist on taco night!
Ingredients
For the Fried Chicken:
1 lb boneless chicken thighs, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Vegetable oil, for frying
For the Street Corn Topping:
1 cup corn kernels (fresh, canned, or thawed frozen)
2 tbsp mayonnaise
1 tbsp crumbled cotija cheese
½ tsp chili powder
1 tbsp lime juice
1 tbsp chopped cilantro
For the Jalapeño Lime Ranch:
½ cup sour cream
¼ cup mayonnaise
1 jalapeño, seeded and chopped
2 tbsp lime juice
1 tbsp chopped fresh dill or parsley
Salt to taste
For Assembly:
8 small flour or corn tortillas
Extra lime wedges and chopped cilantro (for garnish)
Instructions
Marinate Chicken: Soak chicken strips in buttermilk for at least 30 minutes.
Make Ranch Sauce: Blend sour cream, mayo, jalapeño, lime juice, and herbs until smooth. Season with salt. Chill.
Prepare Street Corn: Combine corn, mayo, cotija, chili powder, lime juice, and cilantro in a bowl. Mix and set aside.
Fry Chicken: Heat oil to 350°F (175°C). Mix flour, paprika, garlic powder, salt, and pepper. Dredge chicken in flour mixture and fry 4–6 minutes until golden. Drain on paper towels.
Assemble Tacos: Warm tortillas. Add fried chicken, top with street corn mixture, and drizzle with jalapeño lime ranch. Garnish with lime and cilantro.
Notes
Use chicken breast if preferred.
For a vegetarian version, use crispy cauliflower or tofu.
Add hot sauce or sliced jalapeños for more heat.
Cotija cheese can be swapped with feta if unavailable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Tacos, Dinner, Party Food
- Method: Fried, Stovetop
- Cuisine: Mexican-Inspired, Fusion
