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I created these loaded tacos one summer evening when I had leftover fried chicken and grilled corn from a backyard barbecue. The combination of pickle brined crispy chicken Mexican street corn and tangy jalapeño lime ranch was pure magic. While they take a bit of prep time you can make all the components ahead which makes assembly a breeze when you're ready to serve.
How These Tacos Came to Be
What started as a happy accident with leftovers quickly became our family's most requested meal. There's something incredible about how the crispy chicken tender bites play with that sweet charred corn and creamy jalapeño lime ranch sauce. Now my friends start asking about these tacos the moment they get an invitation to dinner at our house.
A Perfect Balance
The magic of these tacos is how all the flavors work together. That pickle juice marinade makes the chicken so tender and tangy while the street corn adds this amazing sweet smoky pop in every bite. Add some crispy bacon crumbles and drizzle that creamy jalapeño lime ranch over everything and you've got taco perfection.
Let's Gather Our Ingredients
Here's everything you need:
- For the chicken:
- 1 pound chicken tenders
- Pickle juice and buttermilk for marinating
- Your favorite seasoning blend
- For the corn:
- 4 ears of corn grilled until charred
- Lime juice and zest
- Sliced scallions
- For the sauce:
- Pickled jalapeños finely chopped
- Sour cream and mayo
- More lime juice
- Fresh cilantro
Plus bacon crumbles cotija cheese and warm tortillas
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Creating Each Component
Start by marinating your chicken in pickle juice and buttermilk overnight if you can this makes it so tender and flavorful. When you're ready coat it in seasoned flour and fry until golden and crispy. Meanwhile grill those corn cobs until they get those beautiful char marks then slice off the kernels and toss them with lime juice zest and scallions. The sauce comes together quickly just blend your jalapeños with sour cream mayo and lime juice until smooth.
Building the Perfect Taco
Heat your tortillas in a skillet with just a touch of oil until they're soft and pliable. Layer on that crispy chicken add a generous spoonful of the street corn mixture some bacon crumbles and a good drizzle of the jalapeño lime ranch. Finish with crumbled cotija cheese and fresh cilantro. Each bite should have a little bit of everything.
Planning Ahead
The beauty of these tacos is how much you can do ahead of time. Marinate your chicken overnight for the best flavor. Cook and crumble your bacon and store it in the fridge. Grill the corn and make the sauce a day or two ahead the flavors actually get better. When you're ready to serve just fry the chicken and warm the tortillas.
Making Them Your Own
Feel free to play with different tortillas corn or flour both work beautifully. Sometimes I'll use shrimp instead of chicken or make them vegetarian with crispy tofu. If you can't find cotija cheese feta makes a great substitute. And if you love heat add extra jalapeños or a splash of your favorite hot sauce.
Tips From My Kitchen
Yes you can absolutely use leftover fried chicken or even rotisserie chicken just crisp it up in the oven before serving. While I don't recommend freezing the assembled tacos you can freeze the cooked chicken. The sauce stays mild if you remove the jalapeño seeds but feel free to leave them in for extra kick. These tacos bring that summer cookout feeling to your table any time of year.
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Frequently Asked Questions
- → Why brine the chicken in pickle juice?
Pickle juice adds flavor and helps tenderize the meat. The acid and salt in the brine make the chicken extra juicy when cooked.
- → Why double-coat the chicken?
Double coating creates an extra crispy crust that stays crunchy longer. The buttermilk between layers helps the coating stick better.
- → Can I prep components ahead?
You can make the ranch sauce ahead and prep the corn salad. Fry the chicken and warm tortillas just before serving for best results.
- → What's the best oil temperature for frying?
Keep the oil at 350°F for perfect frying. Too hot will burn the outside before cooking inside, too cool makes greasy chicken.
- → Can I use frozen corn instead of fresh?
While grilled fresh corn gives the best flavor, you can use frozen corn. Just char it in a hot skillet to get some grilled flavor.
Conclusion
A delightful fusion of Southern and Mexican cuisines, these tacos feature crispy pickle-brined chicken, street corn, and a spicy ranch sauce that delivers complex, layered flavors in every bite.