Fried Chicken Tacos

This filling crunchy chicken elote taco dish blends buttermilk-soaked crispy chicken, charred street corn, and tangy jalapeño lime ranch in a mouthwatering fusion that's now my weekend favorite. The mix of crunchy, smooth, and fresh elements strikes just the right balance between cozy comfort dishes and bright, lively flavors.

I whipped these tacos up during a summer cookout last year, and now my friends won't let me show up without them. Something about that mix of crunchy chicken, sweet charred corn, creamy sauce and that bacon finish makes people remember these long after dinner's over!

Ingredients

• Pickle juice brine: Makes your chicken super tender with a hint of tang
• Buttermilk: Gives the coating extra body while working with the baking powder for amazing crunch
• Cornstarch: Teams up with flour to create that super crispy outer shell
• Freshly grilled corn: Adds smoky sweetness that you just can't get from a can
• Cotija cheese: Brings that perfect salty kick against the sweet corn
• Crispy bacon: Adds crunch and smoky goodness in every bite
• Pickled jalapeños: Mixed into ranch for consistent warmth without going overboard

Step-by-Step Instructions

Marinate the Chicken:

Mix pickle juice with buttermilk in a bowl and drop chicken tenders in completely. Wrap with plastic and stick in the fridge at least 2 hours, but leaving it overnight makes them super tender. The pickle juice starts breaking down the meat while adding flavor.

Create the Dredging Station:

In a bowl, mix up flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne until everything's evenly combined. In another bowl, stir buttermilk and hot sauce together. This two-step process builds up perfect layers of coating.

Coat the Chicken:

Take chicken out of the marinade and pat dry with paper towels. Roll each piece in the flour mix until covered, then dunk in buttermilk, let extra drip off, and coat again with flour, pressing lightly. Let the chicken sit for 10 minutes until the coating looks a bit sticky - this helps make it extra crunchy.

Fry the Chicken:

Heat oil in a cast iron pan or deep fryer to 350°F - use a thermometer to check. Work in small batches so they don't crowd, carefully dropping tenders in until golden and 165°F inside, about 6 minutes, flipping once. Put them on a wire rack over paper towels to stay crispy.

Prepare the Street Corn:

Throw husked corn on a medium-high grill until you get some char marks, turning now and then, for about 10 minutes. Once it's cool enough to touch, carefully cut kernels off the cob with a sharp knife, working your way around. Catch all kernels and corn juice in a bowl.

Mix the Street Corn Salad:

Throw together your grilled corn, mayo, chopped garlic, lime juice and zest, green onions, crumbled cotija, chopped cilantro, diced jalapeño, chili powder, and salt in a big bowl. Stir well until everything's mixed up nicely. Pop it in the fridge until needed, letting all those flavors mingle.

Make the Jalapeño Lime Ranch:

Put cilantro, pickled jalapeños and their juice in a food processor and pulse until mostly smooth but with tiny green bits. In another bowl, stir together mayo, sour cream, ranch powder, garlic powder, and salt. Fold in your cilantro mix and lime juice, then slowly add buttermilk until it's just thin enough to drizzle.

Toast the Tortillas:

Pour a few spoonfuls of neutral oil in a pan over medium-low heat. Drop tortillas in one at a time, cooking about 30-45 seconds per side until golden but still flexible enough to fold. Move them to paper towels to soak up extra oil and cool a bit.

Assemble the Tacos:

Put a fried chicken tender on each tortilla, breaking it if it's too long. Pile on some street corn salad and drizzle with jalapeño lime ranch. Sprinkle bacon pieces on top to finish. Serve right away with lime wedges for extra zing.

The pickled jalapeños in the ranch are hands down my favorite part of this dish. I stumbled on this trick when I was out of fresh ones and grabbed the jar instead. That vinegary kick cuts through the richness perfectly, and now I always make extra ranch just to have around for the week!

Make Ahead Options

What's great about this dish is how much you can do beforehand. The chicken can soak in its marinade up to 24 hours, and you can mix up the breading and keep it in a sealed container for a week. The corn salad actually tastes better after a few hours in the fridge as everything mingles together. Your ranch sauce will stay fresh for five days in a sealed jar in the fridge. Just save the chicken frying and taco building for right before eating to keep everything at the right texture.

Spice Level Adjustments

You can easily change how spicy these tacos are to fit what you like. For a milder version, cut back or skip the cayenne in the chicken coating and use fewer pickled jalapeños in your ranch. You can also take out the seeds from the fresh jalapeño in the corn mix. If you want more heat, add extra cayenne to the chicken, throw in more fresh jalapeño to the corn, and bump up the pickled jalapeños in your ranch. You can always add your go-to hot sauce at the table too.

Serving Suggestions

Turn this into a full party meal by adding some tasty sides. Black beans with cilantro and lime make a great protein-rich partner. A simple avocado salad with red onion and citrus works as a cool contrast to the warm tacos. Drink-wise, you can't go wrong with a margarita or Mexican beer, while horchata makes a great non-alcoholic choice that helps cool down the spice. When feeding a crowd, set up all the ingredients separately so everyone can build their perfect taco.

Share these tacos at your next get-together or make them for a weekend treat—they'll wow everyone at the table!

Recipe Q&A

→ Can I prepare these tacos earlier?

It’s better to throw these tacos together right before eating, but you can do some steps ahead. Marinate the chicken the night before, prep the corn salad up to a day earlier, and stash the jalapeño ranch in the fridge—it keeps for five days. Frying the chicken and heating the tortillas should be done last-minute for the best crunchiness.

→ Could I cook the chicken using an air fryer?

You bet! Use your air fryer for a healthier spin by cooking breaded chicken at 400°F for 12-15 minutes, flipping once halfway. Give them a light spray of oil for a crispier finish. While the crunch isn’t as intense as deep-frying, it’s still super tasty!

→ What can I swap for cotija cheese?

No cotija? No problem. Feta works great as it’s salty and crumbly like cotija. Queso fresco or even grated parmesan can save the day if needed.

→ Are these tacos very spicy?

The heat level is medium, thanks to cayenne in the coating, jalapeños in the salad, and the ranch. Cut some spice out by removing seeds from jalapeños or using less cayenne. Want it hotter? Add more peppers or spice it up your way!

→ Can I swap flour tortillas for corn ones?

Sure thing! Corn tortillas taste great and give an authentic touch. Just keep in mind that they break easier, so maybe double them up. Warm them in a skillet or over a flame until toasty and flexible instead of frying them in oil.

→ What pairs nicely with these tacos?

They go great with Mexican-style rice, black beans, fresh green salad, or tortilla chips and guacamole. Drinks like margaritas, cold Mexican beers, or creamy horchata make it a well-rounded meal.