If you are craving a vibrant dish that bursts with flavor and texture, the Fried Chicken Street Corn Tacos Recipe is an absolute must-try. This recipe masterfully combines crispy, golden fried chicken strips with a zesty, creamy street corn topping that dances on your taste buds. Wrapped in warm tortillas, these tacos bring together the best of Mexican-American street food with a comforting homemade touch. They are perfect for casual dinners, weekend feasts, or sharing with friends who appreciate bold flavors and satisfying crunch at every bite.
Ingredients You’ll Need
This dish relies on simple ingredients that each play a vital role in building layers of flavor, texture, and color, resulting in an irresistible taco experience.
- Chicken breasts: Boneless and skinless, cut into strips for even frying and easy taco assembly.
- Buttermilk: Marinating the chicken in buttermilk keeps it tender and juicy with a subtle tang.
- All-purpose flour: Creates the crispy, golden coating that makes the fried chicken so addictive.
- Paprika and garlic powder: These spices add a smoky and aromatic depth to the breading.
- Salt and black pepper: Essential to balance and enhance all flavors.
- Vegetable oil: For frying—choose a neutral oil with a high smoke point for the crispiest results.
- Corn kernels: Grilled or canned, they bring sweetness and a fun texture to the street corn topping.
- Mayonnaise and sour cream: Together, they make the creamy base that coats the corn perfectly.
- Chili powder: Adds just the right hint of smoky heat to the corn topping.
- Cotija cheese: Crumbled to sprinkle over the tacos, lending salty, crumbly goodness.
- Lime juice: Brightens the entire dish with a fresh citrus kick.
- Cilantro: Fresh and chopped, it adds a burst of herbaceous flavor and color.
- Tortillas: Choose small flour or corn tortillas, warmed for softness and pliability.
- Extra lime wedges: For serving, allowing everyone to add a little extra zing if desired.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
Begin by soaking the chicken strips in buttermilk for at least 30 minutes. This step is crucial because the acidity of the buttermilk tenderizes the chicken, ensuring every bite is juicy and flavorful. If you have more time, letting it marinate overnight will take the taste to the next level.
Step 2: Prepare the Dredging Mixture
While the chicken marinates, mix the flour with paprika, garlic powder, salt, and black pepper in a shallow bowl. This seasoned coating is what creates that irresistible crispy shell, delivering that satisfying crunch and a hint of smokiness that complements the chicken perfectly.
Step 3: Fry the Chicken
Heat vegetable oil in a sturdy skillet over medium heat until shimmering. One by one, dredge the marinated chicken strips in the seasoned flour, making sure they are fully coated. Carefully place them in the hot oil and fry for about 3 to 4 minutes on each side until they turn golden brown and crisp. Once done, transfer them to paper towels to drain any excess oil, keeping the texture light and crunchy.
Step 4: Make the Street Corn Topping
In a separate bowl, combine the grilled or canned corn kernels with mayonnaise, sour cream, chili powder, crumbled cotija cheese, lime juice, and chopped cilantro. Mix until everything is evenly coated, creating a creamy, tangy, and slightly spicy topping that perfectly complements the crunchy chicken.
Step 5: Warm the Tortillas and Assemble
Warm the tortillas on a skillet or microwave so they’re soft and flexible. To build your tacos, lay down a few pieces of the crispy fried chicken, then generously spoon the street corn topping over. Garnish with extra cotija cheese, cilantro, and lime wedges if desired. These tacos are ready to be devoured!
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
Go beyond the basics by adding fresh cilantro leaves, a sprinkle of additional cotija cheese, or a squeeze of extra lime juice right at the table. If you love a bit of heat, consider drizzling on some hot sauce or sprinkling extra chili powder. These little touches make the flavors pop and elevate the experience.
Side Dishes
This recipe pairs wonderfully with light and refreshing sides like a crisp cabbage slaw, charred Mexican street corn on the cob, or simply some seasoned black beans. These complement the rich and crunchy tacos without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve your Fried Chicken Street Corn Tacos Recipe as a taco bar where everyone can assemble their own creations. Provide bowls of extra corn topping, cheeses, sauces, and fresh herbs so guests can customize their tacos exactly how they love. This interactive presentation is perfect for casual gatherings and adds an element of playful dining.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the fried chicken and street corn topping separately in airtight containers in the refrigerator to maintain crispness and freshness. It is best to keep the tortillas aside and warm them fresh when ready to eat.
Freezing
You can freeze the fried chicken strips wrapped tightly in foil or stored in a freezer-safe bag for up to one month. However, the street corn topping does not freeze well because the mayonnaise and sour cream can separate, so it’s best made fresh each time.
Reheating
To reheat the fried chicken, use an oven or air fryer to restore its crispy texture, heating at 350°F (175°C) for about 10 minutes. Avoid microwaving as it can make the coating soggy. Warm tortillas and freshen up toppings for the best taco experience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and tend to be even juicier. Just cut them into similar-sized strips for even cooking and adjust frying time slightly if needed.
Is it possible to bake the chicken instead of frying?
Yes, baking is doable and healthier. Coat the chicken as instructed and bake on a wire rack at 425°F (220°C) for about 20-25 minutes or until crispy and cooked through, flipping halfway.
Can I make the street corn topping ahead of time?
You can prepare the corn topping a few hours ahead and refrigerate it, but add fresh cilantro just before serving to maintain its brightness and color.
What type of tortillas works best?
Either flour or corn tortillas work well for this recipe. Flour tends to be softer and easier to fold, while corn adds a traditional flavor. Choose based on your preference or availability.
How spicy is this Fried Chicken Street Corn Tacos Recipe?
The recipe has a mild kick from the chili powder in the corn topping but is not overwhelmingly spicy. You can easily adjust the heat level by adding more chili powder or hot sauce if you like it spicier.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe is a delightful fusion of textures and flavors that will quickly become one of your favorites to make and share. Its crispy chicken paired with the creamy, tangy corn topping creates a crave-worthy taco experience that’s perfect for any occasion. Trust me, once you try these tacos, they will have a permanent spot on your dinner rotation. So, grab those ingredients and get ready to enjoy a fiesta of flavors right in your own kitchen!
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 tacos each)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Description
These Fried Chicken Street Corn Tacos combine crispy, golden fried chicken strips with a creamy, tangy Mexican street corn topping. Wrapped in warm tortillas, this vibrant and flavorful dish is perfect for a satisfying Mexican-American main course that’s easy to make and sure to please any crowd.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Street Corn Topping
- 1½ cups grilled or canned corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp chili powder
- ¼ cup crumbled cotija cheese
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Tacos
- 8 small flour or corn tortillas
- Extra lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with buttermilk and allow to marinate for at least 30 minutes, or overnight for best flavor and tenderness.
- Prepare the Flour Coating: In a separate bowl, mix together all-purpose flour, paprika, garlic powder, salt, and black pepper to create the seasoned dredging mixture.
- Heat the Oil: Pour vegetable oil into a skillet and heat it over medium heat until shimmering and ready for frying.
- Coat and Fry the Chicken: Dredge the marinated chicken strips in the seasoned flour, fully coating each piece. Fry the chicken in batches in the hot oil for about 3 to 4 minutes per side, until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Street Corn Topping: In a bowl, combine the grilled or canned corn kernels with mayonnaise, sour cream, chili powder, crumbled cotija cheese, lime juice, and chopped cilantro. Mix well to create a creamy and flavorful topping.
- Warm the Tortillas: Heat the tortillas briefly in a skillet or microwave until warm and pliable for serving.
- Assemble the Tacos: Place a few crispy fried chicken strips onto each warm tortilla, then spoon a generous amount of the street corn mixture on top. Garnish with extra cotija cheese, fresh cilantro, and lime wedges if desired.
Notes
- For added heat, drizzle tacos with your favorite hot sauce or sprinkle with additional chili powder.
- To save time, you can substitute fried chicken strips with pre-cooked grilled chicken.
- For a gluten-free version, use gluten-free flour or cornmeal for dredging and corn tortillas.
