Crispy air-fried chicken tacos with street corn salad and jalapeño ranch
Description
Who doesn't love crispy chicken? This is my favorite way to make a healthier crispy chicken in the air-fryer. It turns out so crispy every time when I use the cornflakes as the coating. The buttermilk and pickle juice "brine" helps lock in all the moisture and flavor. I've made street corn dip before, and honestly, I think using it as a topping is almost better than as a dip! And don't get me started about the homemade jalapeño ranch. Make your own homemade ranch, people! It is SO much easier than you think, and it tastes just like the restaurant instead of coming from a bottle with all those extra additives. If you don't want the spiciness, just omit the jalapeño and cilantro and you have yourself regular ranch!
Ingredients
Taco Ingredients
Street Corn Salad
Jalapeño ranch
Instructions
-
-Add the strips of chicken into a bowl with the buttermilk and pickle juice. Cover and set in the fridge for at least 1 hour.
-Add all the jalapeño ranch ingredients together in a blender and mix until combined. May need to add more Greek yogurt/sour cream, or buttermilk depending on the consistency you prefer. Pour into a mason jar or covered container and place into the fridge.
-Add all the street corn salad ingredients together in a bowl and mix to combine. Let that set in the fridge until you are ready to assemble.
-Add the flour to a shallow bowl or plate and set aside.
-Add the crushed cornflakes and seasonings to another shallow bowl or plate.
-Remove each chicken strip from the buttermilk mixture and let the excess drip off. Lightly coat in the flour and shake off the excess. Dip back into the buttermilk, let excess drip off and then coat with the cornflakes making sure each strip is evenly coated.
-Repeat process until all chicken strips are coated.
-Spray the air-fryer basket with non-stick spray and add in the chicken strips. You may have to do this in more than one batch, as you don’t want to overcrowd the air-fryer.
-Air-fry on 375*F for 14-16 minutes, until golden brown and turning the chicken strips over at the half-way mark.
-Add one to two chicken strips to each tortilla, depending if you are using a small or regular sized tortilla, and top with the street corn salad, then drizzle with the jalapeño ranch.
