There's nothing quite like the perfect tacoโcrispy, juicy, and bursting with bold flavors. These Fried Chicken Street Corn Tacos are a game-changer, combining crunchy fried chicken, smoky bacon, and creamy street corn, all wrapped in a warm tortilla. But the real star? A zesty jalapeรฑo lime ranch that adds the perfect kick!

The first time I made these, they were an instant hit. Inspired by my love for Mexican street food and Southern comfort flavors, this recipe delivers on crunch, spice, and creaminess in every bite. Whether you're making them for Taco Tuesday, game day, or a weekend treat, these tacos will disappear fast!
Why Youโll Love These Fried Chicken Street Corn Tacos
If you love tacos that pack a punch, youโre in for a treat! Hereโs why this recipe is about to become your new favorite:
First, the fried chicken is unbelievably crispy and juicy. The golden-brown crunch pairs perfectly with the soft, warm tortillas, creating the ultimate bite.
Then, there's the Mexican street corn filling, creamy and slightly smoky with a hint of spice. The blend of charred corn, cotija cheese, and a touch of lime gives these tacos a deliciously authentic feel.
Of course, we canโt forget the crispy bacon. The salty, smoky crunch adds a whole new layer of flavor, making each bite even more irresistible.
And finally, the jalapeรฑo lime ranch is a game-changer. Cool, creamy, and packed with zesty heat, this sauce ties everything together, balancing the richness of the fried chicken and bacon.
Ingredients Notes
This recipe uses simple yet flavorful ingredients that work together perfectly. Hereโs what youโll need:
For the Fried Chicken:
- Chicken tenders or boneless thighs โ These stay juicy and tender, making them perfect for frying.
- Buttermilk โ Helps tenderize the chicken while adding flavor.
- Flour & cornstarch โ The combo gives the chicken a light, ultra-crispy coating.
- Seasonings โ A mix of paprika, garlic powder, onion powder, salt, and black pepper adds the perfect punch of flavor.
For the Street Corn:
- Corn kernels โ Fresh, canned, or frozen all work. Charring them in a pan gives that smoky street corn taste.
- Mayo & sour cream โ These create a creamy base for the filling.
- Cotija cheese โ A salty, crumbly cheese that brings out the best in the corn.
- Lime juice & chili powder โ Bright, tangy, and slightly spicyโthese add depth to the filling.
For the Jalapeรฑo Lime Ranch:
- Fresh jalapeรฑo โ Adds just the right amount of heat. Remove the seeds for a milder sauce.
- Ranch dressing & sour cream โ A creamy, cool base to balance the spice.
- Fresh lime juice โ Brightens the flavors and ties everything together.
Other Ingredients:
- Flour tortillas โ Soft, warm tortillas are the best base for these tacos.
- Cooked bacon โ Adds crunch and smokiness to every bite.
- Fresh cilantro & extra lime wedges โ The perfect garnish for fresh, vibrant flavor.
How to Make Fried Chicken Street Corn Tacos
Making these tacos is easier than you think! Hereโs a step-by-step guide:
1. Marinate the Chicken
Start by soaking the chicken tenders in buttermilk with a little hot sauce for at least 30 minutes (or overnight for extra tenderness). This step locks in moisture and gives you that restaurant-quality crispness.
2. Make the Street Corn
While the chicken marinates, heat a skillet over medium-high heat. Add corn kernels and cook until they develop a slight char, stirring occasionally. Remove from heat and mix with mayo, sour cream, cotija cheese, lime juice, and chili powder. Set aside.
3. Prep the Jalapeรฑo Lime Ranch
In a blender or food processor, combine jalapeรฑo, ranch dressing, sour cream, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning if needed. Chill in the fridge while you cook the chicken.
4. Fry the Chicken
In a bowl, mix flour, cornstarch, and seasonings. Remove the chicken from the buttermilk, dredge it in the flour mixture, and shake off any excess. Fry in hot oil at 350ยฐF (175ยฐC) until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
5. Assemble the Tacos
Warm up the flour tortillas in a dry skillet. Layer each one with fried chicken, a scoop of street corn mixture, crispy bacon crumbles, and a drizzle of jalapeรฑo lime ranch. Garnish with fresh cilantro and extra lime wedges for the perfect finish.
Storage Options
If you have leftovers (unlikely!), hereโs how to store them:
- Fried chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375ยฐF (190ยฐC) to keep it crispy.
- Street corn mixture: Keeps well in the fridge for 2-3 days. Give it a good stir before serving.
- Jalapeรฑo lime ranch: Lasts up to a week in an airtight container in the fridge.
Pro Tip: Assemble the tacos fresh when serving to keep everything crisp and flavorful!
Variations and Substitutions
Want to switch things up? Here are some ideas:
- Make it spicier โ Add extra jalapeรฑos to the ranch or sprinkle crushed red pepper flakes over the tacos.
- Go gluten-free โ Use corn tortillas instead of flour, and opt for a gluten-free flour blend for dredging the chicken.
- Lighten it up โ Swap fried chicken for grilled or air-fried chicken for a healthier twist.
- Cheese swap โ No cotija? Feta or queso fresco make great substitutes!
- Vegetarian version โ Replace chicken with crispy fried cauliflower or seasoned jackfruit.
Final Thoughts
These Fried Chicken Street Corn Tacos are an explosion of textures and flavorsโcrispy, creamy, smoky, and spicy all in one bite. Whether you're cooking for a crowd or treating yourself, this recipe will become a fast favorite. So grab your tortillas and get ready for the best tacos you've ever had! ๐ฎ๐ฅ
Will you be making these for your next taco night? Let me know in the comments! โฌ๏ธ
PrintFried Chicken Street Corn Tacos With Bacon And Jalapeno Lime Ranch Recipe
Indulge in these crispy Fried Chicken Street Corn Tacos with Bacon and Jalapeรฑo Lime Ranch! Juicy fried chicken, smoky bacon, and creamy, zesty jalapeรฑo lime ranch come together with sweet and spicy street corn in warm tortillas. Perfect for taco night or a crowd-pleasing meal!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 tacos 1x
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ยฝ tsp black pepper
- ยฝ tsp cayenne pepper (optional)
- 1 egg
- ยฝ cup cornmeal
- Vegetable oil, for frying
- 6 small flour or corn tortillas
- ยฝ cup cooked bacon, crumbled
- 1 cup Mexican street corn (corn, cotija cheese, mayo, lime juice, chili powder)
- ยฝ cup shredded lettuce
- ยผ cup chopped cilantro
Jalapeรฑo Lime Ranch:
- ยฝ cup ranch dressing
- 1 jalapeรฑo, finely chopped
- 1 tbsp lime juice
- 1 tsp honey
- ยฝ tsp garlic powder
Instructions
- Marinate Chicken: Soak chicken strips in buttermilk for at least 30 minutes.
- Prepare Breading: In a bowl, mix flour, panko, cornmeal, paprika, garlic powder, salt, pepper, and cayenne. In another bowl, whisk the egg.
- Coat Chicken: Remove chicken from buttermilk, dip in egg, then dredge in flour mixture.
- Fry Chicken: Heat oil to 350ยฐF (175ยฐC) in a deep pan. Fry chicken until golden brown and crispy, about 5-6 minutes per side. Drain on paper towels.
- Make Jalapeรฑo Lime Ranch: Mix all ranch ingredients in a bowl. Adjust seasoning as needed.
- Assemble Tacos: Warm tortillas, add lettuce, crispy fried chicken, street corn, crumbled bacon, and cilantro. Drizzle with jalapeรฑo lime ranch.
- Serve: Enjoy immediately with extra lime wedges!
Notes
- Use air fryer for a healthier versionโcook at 400ยฐF for 10-12 minutes, flipping halfway.
- Adjust spice level by adding more or less jalapeรฑo and cayenne.
- Swap flour tortillas for corn tortillas for a gluten-free option.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
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