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Fried Chicken Street Corn Tacos

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A fusion of crispy fried chicken and smoky street corn wrapped in gluten-free tortillas, perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs. chicken tenders
  • 1 cup pickle juice
  • 1/2 cup buttermilk
  • 1.5 cups all-purpose flour (certified gluten-free)
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tbsp hot sauce
  • 1.5 cups buttermilk
  • Peanut or vegetable oil (for frying)
  • 5-6 ears of corn, husked and grilled
  • 1/3 cup mayo
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cotija cheese
  • 1/4 cup cilantro, minced
  • 1 jalapeño, diced
  • 1/2-1 tsp chili powder
  • 1/4 tsp salt
  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tbsp dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pickled jalapeños
  • 2 tbsp pickled jalapeño juice
  • 3/4 cup cilantro, large stems removed
  • 1 tbsp lime juice
  • 1/4 cup buttermilk
  • Flour tortillas (certified gluten-free)
  • Bacon (1 strip per taco, cooked and diced)

Instructions

  1. Marinate the chicken tenders in pickle juice for at least 30 minutes.
  2. Whisk together buttermilk, hot sauce, and marinated chicken in a bowl until well coated.
  3. Combine flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder in a separate bowl to create the coating.
  4. Set up your breading station with one bowl for the buttermilk-coated chicken and another for the dry flour mixture.
  5. Dredge each chicken tender in the flour mixture and place it on a plate.
  6. Heat oil in a deep skillet over medium-high heat.
  7. Fry the chicken tenders in batches for 5-7 minutes or until golden brown, then let rest on paper towels.
  8. Grill the corn until charred, then slice kernels off the cob into a bowl.
  9. Mix corn salad by combining mayo, garlic, lime juice, lime zest, scallions, cotija cheese, cilantro, jalapeño, chili powder, and salt in the bowl with the corn.
  10. Whisk together mayo, sour cream, dry ranch seasoning, garlic powder, salt, pickled jalapeños, jalapeño juice, cilantro, and lime juice in a bowl for the Jalapeño Lime Ranch.
  11. Warm tortillas on a skillet or in foil in the oven.
  12. Assemble tacos by layering a crispy chicken tender, grilled corn salad, diced bacon, and drizzling with Jalapeño Lime Ranch.

Equipment

Notes

Ensure all ingredients are certified gluten-free and check labels diligently for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/fried-chicken-street-corn-tacos/