Crispy Chicken & Corn Tacos | Bold Flavors - Cook with Carla
Crispy fried chicken with grilled street-style corn and jalapeño ranch. Southern comfort meets Mexican zest.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
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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