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I threw these loaded tacos together one night after finding some leftover crispy chicken and charred corn from our backyard cookout. I never expected the mix of pickle-soaked crunchy chicken, Mexican-style street corn and spicy-tangy jalapeño lime ranch would taste so incredible together. They need some prep work, but you can make everything ahead of time which makes putting them together super easy when it's time to eat.
The Backstory of These Amazing Tacos
What began as just using up leftovers soon turned into the meal everyone in our family asks for constantly. There's something truly special about how those crunchy chicken pieces mix with the sweet charred corn and that smooth jalapeño lime ranch dressing. Nowadays my friends start hinting about these tacos as soon as they get asked over to our place for dinner.
Flavors That Work Together
What makes these tacos so good is how all the tastes blend perfectly. The chicken gets so juicy and flavorful from soaking in pickle juice, while the street corn adds this wonderful sweet smokiness in every mouthful. Throw in some crunchy bacon bits and pour that creamy jalapeño lime ranch all over and you've got yourself the best tacos ever.
What You'll Need
Grab these items:
- For the chicken:
- 1 pound chicken tenders
- Pickle juice and buttermilk for soaking
- A seasoning mix you love
- For the corn:
- 4 ears of corn grilled till they've got dark marks
- Lime juice and zest
- Cut up scallions
- For the sauce:
- Finely diced pickled jalapeños
- Sour cream and mayo
- More lime juice
- Fresh cilantro
Don't forget bacon bits cotija cheese and warm tortillas
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Making Each Part
First soak your chicken in pickle juice and buttermilk overnight if possible as this really makes it juicy and tasty. When ready dip it in seasoned flour and fry till it's golden and crunchy. At the same time grill those corn cobs until they show nice dark marks then cut off the kernels and mix them with lime juice zest and scallions. For the sauce just mix your jalapeños with sour cream mayo and lime juice until it's nice and smooth.
Putting Your Tacos Together
Warm your tortillas in a pan with a tiny bit of oil until they're soft and bendy. Put some crispy chicken on top add a big spoonful of the corn mix some bacon bits and a good splash of the jalapeño lime ranch. Top it with crumbled cotija cheese and fresh cilantro. You want to get a little bit of everything in each bite.
Getting Ready Beforehand
The cool thing about these tacos is how much you can do early. Soak your chicken overnight for extra flavor. Cook and break up your bacon and keep it in the fridge. Grill the corn and whip up the sauce a day or two before they actually taste better this way. When you want to eat just fry up the chicken and heat the tortillas.
Switching Things Up
Try different tortillas both corn and flour work great. Sometimes I swap chicken for shrimp or use crispy tofu for a vegetarian option. If you can't get cotija cheese feta works pretty well too. And if you love spicy food add more jalapeños or a dash of hot sauce you like.
Tricks I've Learned
You can totally use leftover fried chicken or store-bought rotisserie chicken just warm it up in the oven to get it crispy again. While I wouldn't freeze complete tacos you can freeze the cooked chicken pieces. The sauce stays mild if you take out the jalapeño seeds but keep them in if you want more heat. These tacos bring that outdoor summer party feel to your dinner table any time you want.
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Conclusion
Southern-style fried chicken meets Mexican street food. These flavorful tacos bring together juicy chicken, grilled corn, and a tangy, creamy ranch kick for a tasty combo.
Recipe FAQs
- → Why is pickle juice used for brining?
It keeps the chicken super juicy while adding a tasty tang thanks to the salt and acid in the brine.
- → What's the advantage of double-coating chicken?
It makes the crust extra thick and crispy, with buttermilk helping the coating stick better too.
- → Can I prepare bits ahead of time?
You can prep the sauce and corn, but fry the chicken fresh and warm the tortillas before serving.
- → What oil temperature fries chicken the best?
A steady 350°F keeps the chicken crispy without making it greasy or burning the coating.
- → Can I swap fresh corn for frozen?
If fresh isn't an option, use frozen corn. Just toast it in a hot pan to add a smoky, grilled flavor.