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Golden, crispy chicken rests on smoky, pan-seared corn in these unforgettable tacos. Every bite mixes all kinds of textures and tastes that'll make your taco night feel extra special. Marinating the chicken in a tangy buttermilk and pickle juice blend before frying keeps it super juicy and rich with flavor. What finishes it all? Crunchy chicken, sweet corn, a touch of bacon, and a cool jalapeño lime ranch that brings everything together.
These tacos popped up after I got inspired at a local Mexican food street fest. They remind me of summers with my grandma—she loved shaking up classics with surprises. Now, my family asks for these all the time on weekends.
Epic Flavor Moves
- Chicken tenders: Use pieces that are close in size for even frying, and marinate them at least two hours in the buttermilk-pickle juice bath so they're extra juicy and flavorful.
- Pickled jalapeños: Go for these over fresh—they bring more tang and steady spiciness, plus your ranch will taste brighter and have a little zip.
- Fresh limes: Pick the heaviest and smoothest ones—more juice, bigger flavor, and they'll cut right through the rich chicken.
- Cotija cheese: Make sure it's real Mexican cotija—crumbly, salty, and perfect for balancing everything sweet or rich here.
- Fresh corn: Look for bright green husks and really fat kernels. Good corn chars up nice and pulls out all that natural sugar in the pan.
Easy Kitchen Flow
- Start off:
- Mix up pickle juice and buttermilk in a shallow dish, add the chicken, cover, and let it chill at least a couple hours or even overnight to soak up flavor.
- Make the ranch:
- Blend together mayo, sour cream, lime juice and zest, pickled jalapeños, garlic, and cilantro till it's smooth. Stick it in the fridge to let the taste deepen.
- Char the corn:
- Cut kernels off the cobs, fry 'em in a hot cast iron skillet till they're a little black in places, then toss with cotija, diced scallions, lime zest, and some ranch for good measure.
- Finish the chicken:
- Take the tenders out of the marinade, coat with seasoned flour, dip them back in buttermilk, and then flour again for max crunch. Fry until golden, making sure they're cooked through.
- Build your tacos:
- Toast tortillas in a pan, layer in chicken, pile on the corn mix, scatter bacon bits, and finish with a ranch drizzle.
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Pickle juice in chicken batter? My grandmother swore by it, and now I do too. It turns chicken juicy and soft, not vinegary or weird—so now every time I fry chicken, I add a splash for her.
Super Simple Swaps
Need a shortcut? Grab good chicken tenders from the store. Places like Slim Chickens, Gus', or Raising Cane's make great ones, but chain spots like Red Robin or Longhorn Steakhouse work, too. Whip up the street corn and the ranch from scratch, and you'll still totally nail the vibe—even if you go the quick route on the chicken.
Awesome Matches
Pair up these bright tacos with Mexican street corn rice so every bite has extra corn flavor. A salad of cucumber and radish tossed in lime keeps things super crisp. For a drink, try a frosty michelada or a tangy margarita dusted with Tajín—both go great with these flavors.
Inventive Mix-Ups
Switch things up and use crispy tostadas—just fry corn tortillas flat and pile everything on top so all the yummy bits are on show. Or swap fried chicken for grilled if you want it lighter—keep the marinade for flavor. Veggie fans can use crunchy cauliflower florets, seasoned just like the chicken, for that same spunky bite.
Leftover Gameplan
Stash leftovers in separate tight containers so nothing gets mushy. The fried chicken and the corn keep in the fridge for up to three days. To get the chicken crisp again, reheat it on a wire rack in the oven at 350°F for about ten minutes. Warm the corn in a skillet with a squeeze of lime. The ranch is good for five days and honestly might taste even better once it's had time to hang out.
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Frequently Asked Questions
- → Can I make any parts of this recipe ahead of time?
- You sure can. Let the chicken soak overnight for best taste. The corn salad keeps in the fridge a day or two. Mix the ranch up a few days ahead and store it tight in the fridge. Just fry up the chicken and heat your tortillas right before you build them.
- → What's the purpose of marinating chicken in pickle juice?
- Pickle juice makes the chicken softer and full of flavor. The acid breaks down the meat so it's juicier, and the salty flavors soak in deep. A lot of fried chicken places use this trick.
- → Can I use corn tortillas instead of flour tortillas?
- Of course! Corn tortillas work great and are gluten free. Toast them right over a burner or in a dry skillet until warm, or pop them wrapped in foil in a 350°F oven for about 10 minutes.
- → How can I make a less spicy version of these tacos?
- Just dial down the pickled jalapeños in the ranch (try 2-3 tablespoons instead). Use less or no cayenne in the chicken, and switch to a milder hot sauce if you want. Skip the fresh jalapeño in the corn salad, or scrape out the seeds before you chop.
- → What can I use instead of cotija cheese?
- Can't get cotija? Feta is a great stand-in with its salty crumble. Parmesan works if you have to, but has a different taste. Need dairy free? Sprinkle some nutritional yeast with a bit of salt to get a similar vibe.