There are tacos, and then there are Fried Chicken Street Corn Tacos With Bacon and Jalapeño Lime Ranch – a next-level creation bursting with bold flavors and irresistible textures! This recipe combines crispy fried chicken, sweet and savory Mexican street corn, smoky bacon, and a zesty homemade jalapeño lime ranch that ties everything together perfectly. It’s the ultimate taco experience that’s perfect for Taco Tuesdays, casual dinners, or even entertaining guests.

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Why You’ll Love This Fried Chicken Street Corn Tacos Recipe

• Bold, Vibrant Flavors: The crispy fried chicken, sweet street corn, and tangy ranch combine beautifully in every bite.
• Perfect for Entertaining: These tacos are a crowd-pleaser that will impress family and friends.
• Customizable: Easily adjust spice levels or toppings to suit your preferences.
• Fun and Creative: A fresh take on tacos that mixes Southern comfort with Mexican-inspired flavors.

What Are Fried Chicken Street Corn Tacos?

These tacos are an explosion of flavor and texture. They feature crispy fried chicken tenders, creamy and tangy Mexican street corn (elote), crispy bacon crumbles, and a jalapeño lime ranch drizzle all tucked into warm tortillas. Garnished with fresh cilantro and lime wedges, they’re both comforting and packed with a punch of zest and spice.

Ingredients for Fried Chicken Street Corn Tacos

For the Fried Chicken:

• 1 lb chicken tenders
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• 2 tbsp mayonnaise
• 1/4 cup crumbled cotija cheese
• 1 tsp chili powder
• 1 tbsp lime juice
• 1 tbsp chopped cilantro

For the Jalapeño Lime Ranch:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 small jalapeño, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

For Assembly:

• 6-8 small flour or corn tortillas
• 6 slices cooked bacon, crumbled
• Fresh cilantro, for garnish
• Lime wedges, for serving

Tools You’ll Need

• Large skillet or frying pan
• Mixing bowls
• Tongs
• Paper towels for draining fried chicken
• Small whisk for the ranch dressing
• Spoon for assembling the tacos

Ingredient Substitutions and Additions

• Chicken: Use boneless chicken thighs or store-bought chicken tenders for convenience.
• Street Corn: Add diced jalapeños or red onion to the corn for extra flavor.
• Bacon: Substitute turkey bacon for a lighter option.
• Tortillas: Swap flour tortillas for corn tortillas to make the recipe gluten-free.
• Spicy Kick: Drizzle with hot sauce or sprinkle on crushed red pepper for more heat.

How to Make Fried Chicken Street Corn Tacos

Step 1: Marinate the Chicken

1. Place chicken tenders in a bowl with buttermilk. Cover and marinate in the fridge for at least 30 minutes (or up to 8 hours for maximum tenderness).

Step 2: Prep the Frying Batter

1. In a shallow bowl, mix flour, cornstarch, garlic powder, paprika, cayenne, salt, and black pepper.

Step 3: Fry the Chicken

1. Heat vegetable oil in a large skillet over medium heat (about 350°F).
2. Remove chicken from buttermilk, letting the excess drip off. Dredge in the flour mixture, coating evenly.
3. Fry the chicken in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.

Step 4: Make the Street Corn

1. In a skillet over medium heat, cook the corn kernels until slightly charred (about 5-7 minutes).
2. Transfer to a bowl and stir in mayonnaise, cotija cheese, chili powder, lime juice, and cilantro.

Step 5: Prepare the Jalapeño Lime Ranch

1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chopped jalapeño, garlic powder, onion powder, and cilantro. Add salt and pepper to taste.

Step 6: Assemble the Tacos

1. Warm tortillas in a dry skillet or microwave.
2. Layer each tortilla with fried chicken, a spoonful of street corn, crumbled bacon, and a drizzle of jalapeño lime ranch.
3. Garnish with fresh cilantro and a squeeze of lime juice.

What to Serve with Fried Chicken Street Corn Tacos

• Chips and Salsa: A classic side to keep the meal light and festive.
• Mexican Rice: Add more substance to the meal with a side of rice.
• Margaritas: For a fun pairing, enjoy these tacos with a refreshing margarita!

Tips for the Best Tacos

• Marinate the Chicken: Don’t skip this step; it ensures the chicken stays juicy and flavorful.
• Double Dip for Extra Crunch: Coat the chicken twice in the flour mixture for extra crispy tenders.
• Char the Corn: Slightly charring the corn adds a smoky flavor that complements the other ingredients.

Storage Instructions

• Refrigerate: Store leftover fried chicken and corn in airtight containers in the fridge for up to 3 days.
• Reheat: Crisp up the chicken in the oven or air fryer for the best texture.
• Ranch Sauce: The jalapeño lime ranch can be refrigerated for up to 5 days.

Frequently Asked Questions (FAQ)

Q: Can I bake the chicken instead of frying it?
A: Yes! Coat the chicken in the same flour mixture and bake at 400°F for 20-25 minutes, flipping halfway through.

Q: Can I make these tacos dairy-free?
A: Absolutely. Use dairy-free mayonnaise, sour cream, and cheese substitutes.

Q: How do I make the tacos spicier?
A: Add more jalapeños to the ranch dressing or sprinkle cayenne pepper on the fried chicken.

Final Thoughts

These Fried Chicken Street Corn Tacos With Bacon and Jalapeño Lime Ranch are everything you’ve been craving in a taco: crispy, creamy, smoky, and zesty. They’re perfect for gatherings, family dinners, or when you want to take Taco Tuesday to the next level!

If you try this recipe, share your thoughts and photos on Pinterest. I’d love to see your creations! For more incredible recipes, check out:

• Taco Bell Chicken Burrito
• Crock Pot Creamy Cajun Chicken Pasta
• Crockpot Chicken Alfredo Pasta Recipe

Enjoy with Fried Chicken Street Corn Tacos every bold and delicious bite! 😊

Nutritional Information Fried Chicken Street Corn Tacos (Per Serving)

• Calories: 520
• Protein: 30g
• Carbs: 35g
• Fat: 24g

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