Golden Buttermilk Chicken Tacos with Charred Corn Elote: A Crispy, Creamy Street-Style Fiesta in Every Bite

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You know those meals that stick with you—not just in your memory, but in your cravings? This is one of them. These Golden Buttermilk Chicken Tacos with Charred Corn Elote are the kind of comfort food you dream about midweek or long after the party’s over. There’s something deeply satisfying about the combination of crispy fried chicken, creamy jalapeño lime ranch, smoky grilled corn, and that soft yet toasted tortilla that holds it all together.

Maybe you’re here because you’ve been chasing that unforgettable street taco flavor. Or maybe you’re simply ready to level up your Taco Tuesday. Either way, you’re in for a bite-by-bite celebration of texture, heat, and bold satisfaction. So, let’s break it down and bring this flavor bomb to life in your kitchen.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Why You’ll Keep Coming Back to These Tacos

Let’s get this straight: these aren’t your average tacos. They’re layered, complex, and ridiculously craveable. If you love food that makes your taste buds dance, here’s why this recipe delivers:

• Golden-crisp fried chicken marinated in pickle juice and buttermilk for bold flavor and tenderness
• Charred corn elote salad that adds smoky-sweet, tangy, and cheesy contrast
• Spicy-creamy jalapeño lime ranch to cool down the heat and tie every flavor together
• Soft, pan-toasted flour tortillas that hold up perfectly under all that goodness
• Crispy diced bacon sprinkled on top—because why not?

The flavor payoff? Off the charts.

Ingredient Breakdown: What You’ll Need

To keep things organized (and make your grocery run smoother), here’s a full breakdown of everything that goes into these tacos, from the crispy chicken to the toppings that make it unforgettable.

Chicken Marinade

Ingredient	Amount
Chicken tenders	1.5 lbs
Pickle juice	1 cup
Buttermilk	1/2 cup

Crispy Chicken Coating

Ingredient	Amount
All-purpose flour	1.5 cups
Cornstarch	1/4 cup
Garlic powder	1 tbsp
Paprika	1 tbsp
Salt	2 tsp
Onion powder	2 tsp
Black pepper	2 tsp
Cayenne powder	1 tsp
Hot sauce	2 tbsp
Buttermilk	1.5 cups

• Oil for Frying: Peanut or vegetable oil

Street Corn Elote Salad

Ingredient	Amount
Grilled corn (on the cob)	5–6 ears
Mayonnaise	1/3 cup
Garlic, minced	1 clove
Lime (juice + zest)	1
Scallions, sliced	1/3 cup
Cotija cheese, grated	1/3 cup
Cilantro, minced	1/4 cup
Jalapeño, diced	1
Chili powder	1/2–1 tsp
Salt	1/4 tsp

Jalapeño Lime Ranch

Ingredient	Amount
Mayonnaise	3/4 cup
Sour cream	3/4 cup
Dry ranch seasoning	1 tbsp
Garlic powder	1/2 tsp
Salt	1/2 tsp
Pickled jalapeños	1/2 cup
Pickled jalapeño juice	2 tbsp
Cilantro (large stems removed)	3/4 cup
Lime juice	1 tbsp
Buttermilk	1/4 cup

For Assembly

• Flour tortillas
• Bacon (1 strip per taco, cooked crisp and diced)

Let’s Cook: Step-by-Step Instructions

Making these tacos is a process—but the kind you enjoy. You’ll feel the anticipation building with every step.

Step 1: Marinate the Chicken

• In a large bowl, combine the pickle juice and buttermilk.
• Add the chicken tenders, ensuring they’re fully submerged.
• Cover and let them marinate overnight (or at least 4 hours if you’re short on time).

This step tenderizes the meat and gives it that signature tangy kick—don’t skip it.

Step 2: Prepare the Chicken Coating

• In one bowl, whisk together flour, cornstarch, and all your spices (garlic powder, paprika, salt, onion powder, black pepper, cayenne).
• In a second bowl, mix the buttermilk and hot sauce.
• Spoon a few tablespoons of the wet mix into the dry mix and stir until little clumps form. This gives you those extra crispy bits when frying.

Step 3: Fry the Chicken

• Heat your oil to 350°F. Use a thermometer if you have one—temperature is key.
• Remove chicken from the marinade and let excess liquid drip off.
• Dredge each piece in the dry mix, then dip into the wet, and again into the dry.
• Fry in batches, 5–7 minutes per side, or until the crust is golden and internal temp hits 165°F.
• Set aside on a paper towel-lined tray.

Your kitchen will smell amazing right about now.

Step 4: Make the Street Corn Elote Salad

• Grill your corn until lightly charred—either on the grill or stovetop.
• Slice kernels off and place them in a mixing bowl.
• Stir in mayo, lime juice, cheese, garlic, jalapeño, and spices.
• Chill until ready to assemble.

It’s smoky, creamy, a little sweet—and totally addictive.

Step 5: Whip Up the Jalapeño Lime Ranch

• Blend cilantro and pickled jalapeños until finely minced.
• Combine with mayo, sour cream, buttermilk, lime juice, and seasonings.
• Chill it in the fridge for at least 30 minutes to thicken and develop flavor.

Step 6: Assemble Your Tacos

• Pan-fry or warm the flour tortillas until just browned and soft.
• Add a strip or two of the crispy fried chicken.
• Spoon on a generous heap of elote salad.
• Drizzle with the jalapeño lime ranch.
• Top with crispy bacon, and if you want extra flair—sprinkle some extra Cotija and cilantro.

Pro Tips to Perfect These Tacos Every Time

• Don’t skip the double-dip coating—it’s the secret to the golden crunch.
• Let fried chicken rest on a rack, not a plate, to keep the crust crisp.
• Chill the ranch and corn salad—flavors deepen as they sit.
• Use freshly grilled corn if possible. Frozen can work in a pinch, but the char from fresh grilled corn is next level.

Make It Your Way: Taco Variations You’ll Love

Craving something a little different? This recipe is super adaptable.

• Heat-Seeker’s Dream: Add a touch of ghost pepper hot sauce to the ranch.
• Cheesy Melt: Place a slice of cheese on the tortilla before adding the chicken and let it melt slightly.
• Low-Carb Swap: Use crisp lettuce leaves instead of tortillas.
• Veggie Delight: Substitute fried cauliflower or mushrooms for the chicken.

Storing Leftovers (If You Even Have Any)

• Chicken: Refrigerate for up to 3 days. Reheat in the oven at 375°F to keep it crispy.
• Corn Salad: Best within 2–3 days.
• Ranch Dressing: Keeps up to 5 days in the fridge in a sealed jar.

Frequently Asked Questions (FAQ)

Can I prep these tacos in advance?

Yes, you can marinate the chicken a day ahead, and prep the ranch and elote salad up to 2 days in advance. Fry the chicken fresh for best crunch.

Can I freeze the fried chicken?

You can, but texture suffers. For best results, fry fresh. If needed, freeze uncooked, coated chicken and fry straight from frozen, adding a few extra minutes.

Is there a dairy-free option?

Try vegan mayo and sour cream for the ranch and skip the cheese in the elote salad. For the chicken, opt for almond milk and dairy-free buttermilk substitutes.

Why use pickle juice in the marinade?

Pickle juice tenderizes the chicken while adding a subtle tangy flavor that makes your fried chicken pop.

What makes this dish “golden”?

It’s all about that crispy, golden-brown crust from the seasoned flour and buttermilk batter. The corn and ranch help the color and flavor shine even more.

Final Thoughts: Your New Go-To for Taco Night

You’ve probably made tacos before, but these Golden Buttermilk Chicken Tacos with Charred Corn Elote are in a league of their own. They’re not just dinner—they’re a full-blown culinary experience packed with texture, spice, crunch, and creamy, crave-worthy flavor.

You get the kind of joy that only comes from eating something you made with care—and that everyone else at the table can’t stop talking about. So, go ahead: make the marinade, heat the oil, get your tortillas ready. This recipe is about to become your favorite.

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