Description
A delightful fusion of crispy fried chicken, sweet grilled corn, and zesty jalapeño lime ranch, all wrapped in warm corn tortillas.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 6-8 corn tortillas
- 2 ears of corn, husked
- 1 tablespoon mayonnaise
- 1 tablespoon cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 tablespoon fresh cilantro, chopped
- Lime wedges
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 jalapeño, seeded and minced
- 1 lime, juiced and zested
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Marinate the chicken strips in buttermilk for at least 30 minutes.
- Mix the flour, garlic powder, paprika, salt, and black pepper in a bowl.
- Heat vegetable oil in a large pan over medium-high heat until hot.
- Dredge the marinated chicken strips in the flour mixture.
- Fry the chicken in the hot oil until golden and crispy, about 6-8 minutes. Drain on paper towels.
- Grill corn on all sides until lightly charred. Let cool and cut off the kernels.
- Combine corn kernels, mayonnaise, cotija cheese, chili powder, and cilantro to create the street corn topping.
- Mix sour cream, mayonnaise, jalapeño, lime juice and zest, dill, chives, and garlic powder for the ranch dressing. Season with salt and pepper.
- Warm the tortillas on a skillet or in the microwave.
- Assemble the tacos by placing fried chicken on each tortilla, topping with street corn mixture, and drizzling with ranch.
- Serve with extra lime wedges.
Notes
For a vegetarian option, substitute chicken with a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Grilling
- Cuisine: Mexican