There’s something magical about the combination of crispy fried chicken, smoky bacon, and sweet, creamy street corn all wrapped in a warm tortilla. Add a drizzle of tangy jalapeño lime ranch, and you’ve got a taco that’s truly unforgettable.

These tacos have quickly become a family favorite in our home. They’re perfect for weeknight dinners, gatherings, or whenever you want to treat yourself to a little indulgence. Let's dive into the details and make this incredible dish together!
Why You’ll Love These Fried Chicken Street Corn Tacos
Get ready to meet your new favorite taco recipe. These Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch are packed with flavor and easy to make, making them perfect for taco night or any night.
- Crunchy and Satisfying: The crispy, golden-brown fried chicken gives each taco an unbeatable crunch that pairs perfectly with the soft tortillas.
- A Flavor Explosion: With smoky bacon, creamy street corn, and zesty jalapeño lime ranch, these tacos have layers of bold flavors that work in harmony.
- Customizable Fun: Whether you want to spice things up or make them milder, these tacos are endlessly adaptable.
- Quick and Easy: Despite the gourmet feel, these tacos are surprisingly simple to whip up, especially with a little prep.
Whether it’s for a family dinner or a party, these tacos are guaranteed to impress.
Ingredients Notes

The magic of this recipe lies in the way the flavors and textures come together. Let’s take a closer look at the key ingredients that make these tacos so special.
- Chicken Thighs or Breasts: Boneless, skinless chicken thighs are my go-to for frying because they stay juicy and flavorful. However, chicken breasts work just as well if you prefer white meat.
- Corn: Use fresh corn kernels if possible for maximum sweetness. Frozen corn works in a pinch—just thaw and pat it dry before using.
- Bacon: Smoky, crispy bacon adds a rich, savory note. Cook it until it’s just crisp enough to crumble.
- Jalapeños: These bring a touch of heat to the ranch. You can adjust the spiciness by adding more or less, or removing the seeds for a milder flavor.
- Lime: Fresh lime juice is key to balancing the creamy elements of the ranch. Don’t skip this—it’s the secret to the perfect tang.
- Tortillas: Warm flour or corn tortillas provide the ideal base for these tacos. Choose whichever you prefer, or mix it up with both.
Special Equipment
To make frying easier, a deep skillet or Dutch oven is recommended. A food processor or blender will also help in making the jalapeño lime ranch.
How to Make Fried Chicken Street Corn Tacos

Creating these tacos is simpler than you might think. Follow these steps for a mouthwatering result every time.
- Prepare the Fried Chicken:
Start by seasoning your chicken with salt, pepper, and your favorite taco seasoning. Dredge the pieces in flour, dip them in buttermilk, and then coat them with panko breadcrumbs. Heat oil in a skillet and fry until golden brown and crispy, about 3-4 minutes per side. Set aside on a wire rack to drain. - Cook the Bacon:
While the chicken fries, cook the bacon in a skillet until crispy. Remove and crumble it into small pieces. Reserve some of the bacon fat for extra flavor in the street corn. - Make the Street Corn:
In the same skillet, add your corn kernels and cook them over medium-high heat until slightly charred, about 5-7 minutes. Stir in mayonnaise, crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder. Keep it warm until assembly. - Blend the Jalapeño Lime Ranch:
Combine sour cream, mayonnaise, fresh lime juice, a chopped jalapeño, garlic, and a handful of cilantro in a blender or food processor. Blend until smooth, adjusting seasoning as needed. For a thinner consistency, add a splash of milk. - Assemble the Tacos:
Warm your tortillas in a dry skillet or over an open flame. Layer each tortilla with a piece of fried chicken, a generous scoop of street corn, crumbled bacon, and a drizzle of jalapeño lime ranch. Garnish with additional cilantro and lime wedges if desired.
Storage Options
These tacos are best enjoyed fresh, but you can store the components separately for meal prep or leftovers.
- Fried Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
- Street Corn: Keep in the fridge for up to 2 days in a sealed container. Reheat gently in a skillet.
- Jalapeño Lime Ranch: This dressing can be refrigerated in a jar for up to a week. Shake well before using.
- Tortillas: Wrap them in foil and store at room temperature for up to 2 days, or refrigerate for longer storage.
Variations and Substitutions
One of the best things about this recipe is its versatility. Here are some ways to make it your own:
- Make it Spicier: Add diced serrano peppers to the street corn or use a spicy taco seasoning on the chicken.
- Go Vegetarian: Swap the fried chicken for crispy battered cauliflower or black beans for a plant-based version.
- Try a Different Protein: Shrimp, pork, or even crispy tofu can be used instead of chicken.
- Experiment with Cheese: Cotija is classic, but feta or queso fresco can work beautifully too.
- Use Homemade Tortillas: If you have the time, fresh tortillas can elevate this dish even further.
Don’t be afraid to experiment—the possibilities are endless!
With every bite of these Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch, you’ll enjoy a mix of textures and flavors that feel indulgent and satisfying. Whether you’re hosting a taco night or looking for a fun new recipe to try, this dish is sure to become a regular in your rotation. Enjoy! 🌮
PrintFried Chicken Street Corn Tacos With Bacon And Jalapeno Lime Ranch Recipe
Crispy Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch combine zesty, smoky, and creamy flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying and Assembling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- For the Fried Chicken:
- Chicken breast, boneless and sliced
- All-purpose flour
- Paprika
- Garlic powder
- Salt and pepper
- Buttermilk
- Vegetable oil for frying
- For the Street Corn Mixture:
- Corn kernels (grilled or canned)
- Cotija cheese, crumbled
- Mayonnaise
- Lime juice
- Cilantro, chopped
- For the Jalapeno Lime Ranch:
- Ranch dressing
- Jalapeno, finely chopped
- Lime juice and zest
- Additional Ingredients:
- Crispy bacon, chopped
- Flour or corn tortillas
- Fresh cilantro for garnish
Instructions
- Prepare the Fried Chicken:
- Marinate chicken slices in buttermilk for 20 minutes.
- Mix flour, paprika, garlic powder, salt, and pepper in a bowl.
- Coat the marinated chicken in the flour mixture and fry until golden brown.
- Prepare the Street Corn Mixture:
- Mix corn kernels with Cotija cheese, mayonnaise, lime juice, and chopped cilantro. Set aside.
- Make the Jalapeno Lime Ranch:
- Stir together ranch dressing, chopped jalapeno, lime juice, and zest. Adjust seasoning if necessary.
- Assemble the Tacos:
- Warm the tortillas and layer with fried chicken, street corn mixture, crispy bacon, and drizzle with jalapeno lime ranch.
- Garnish with fresh cilantro and serve immediately.
Notes
- For extra heat, leave jalapeno seeds in the ranch dressing.
- Swap Cotija cheese with feta if unavailable.
- Use pre-grilled corn for convenience.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
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