Crispy Chicken & Corn Tacos | Bold Flavors
Crispy fried chicken with grilled street-style corn and jalapeño ranch. Southern comfort meets Mexican zest.
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Cooking tools:
- Grill
- Deep-fry thermometer
- Pot
- Skillet
- Baking sheet
- Baking dish
- Mixing bowl
- Whisk
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Fork
- Paper towel
- Airtight container
- Plastic wrap
- Oven
- Stove
- Refrigerator
Ingredients
- 5-6 fresh corn ears.
- 1½ cups of all-purpose flour.
- 1 cup of pickle brine.
- ¼ cup of cornstarch.
- ¾ cup sour cream for the sauce.
- ¾ cup mayo for the ranch.
- 2 cups of fresh buttermilk.
- 1½ pounds of chicken fillets.
- Flour tortillas for wrapping.
- Mixed spices for chicken seasoning.
- Two spoonfuls of your favorite hot sauce.
- Slices of crispy bacon.
- Pickled jalapeños—half a cup.
- ⅓ cup of mayo for the corn.
- Some fresh herbs to top the corn.
- ⅓ cup of cotija crumbles.
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