Fried Chicken Street Corn Tacos

Fried Chicken Street Corn Tacos bring together crispy, juicy chicken and the vibrant flavors of Mexican street corn in a warm tortilla.

These tacos are a flavor explosion with creamy, zesty, and slightly spicy notes, making them perfect for a fun dinner or party dish. Whether you’re indulging in a taco night or looking for a unique way to enjoy fried chicken, these tacos are sure to impress!

Kitchen Equipment Needed

• Deep fryer or large skillet
• Mixing bowls
• Tongs
• Baking sheet
• Paper towels
• Grater
• Knife
• Spoon

Ingredients

For the Fried Chicken:

• 1 lb chicken tenders or boneless chicken thighs, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• Oil, for frying

For the Street Corn:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup crumbled cotija cheese (or feta)
• 1/2 teaspoon chili powder
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

For the Tacos:

• 8 small tortillas (corn or flour)
• 1/2 cup shredded lettuce (optional)
• Hot sauce or salsa, for serving (optional)

Directions

1. Marinate Chicken: In a bowl, combine chicken strips and buttermilk. Let marinate for 30 minutes to 1 hour in the refrigerator.
2. Prepare Bread Coating: In a separate bowl, mix flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Fry Chicken: Heat oil in a deep fryer or skillet to 350°F (175°C). Dredge marinated chicken in the flour mixture, coating evenly. Fry in batches for 5-7 minutes, or until golden and cooked through. Place on a baking sheet lined with paper towels to drain excess oil.
4. Make Street Corn: In a mixing bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir until well combined.
5. Assemble Tacos: Warm the tortillas. Add a layer of shredded lettuce (if using), a few pieces of fried chicken, and a generous scoop of street corn.
6. Serve: Top with additional cheese, cilantro, and a drizzle of hot sauce or salsa if desired.

Prep Time

25 minutes

Cook Time

20 minutes

Total Time

45 minutes

Nutrition (Per Taco)

• Calories: 320
• Protein: 18g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 3g

Expert Tips

• Crispier Chicken: Double dredge the chicken by dipping it back into the buttermilk and flour mixture for an extra crunchy coating.
• Street Corn Shortcut: Use grilled or roasted corn for a smoky flavor.
• Custom Toppings: Add avocado slices, pickled onions, or jalapeños for extra flavor.
• Tortilla Tip: Warm tortillas over an open flame for a slight char and enhanced flavor.

FAQs

Can I use frozen chicken?
Yes, just thaw it completely before marinating for the best texture.

What can I substitute for cotija cheese?
Feta cheese or Parmesan are good alternatives.

Can I bake or air fry the chicken instead of frying?
Absolutely! Bake at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Can I make these ahead of time?
The chicken and street corn can be prepared ahead, but assemble the tacos just before serving for the freshest taste.

Storing & Reheating

• Storage: Store leftover chicken and street corn in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat chicken in an oven or air fryer at 350°F (175°C) to maintain crispiness. Warm the street corn in a skillet or microwave.

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour mix and tortillas.
• Spicy Kick: Add hot sauce or cayenne pepper to the street corn mixture.
• Vegetarian Option: Substitute fried chicken with crispy tofu or roasted cauliflower.

Fried Chicken Street Corn Tacos

Fried Chicken Street Corn Tacos bring together crispy, juicy chicken and the vibrant flavors of Mexican street corn in a warm tortilla. These tacos are a flavor explosion with creamy, zesty, and slightly spicy notes, making them perfect for a fun dinner or party dish.

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Equipment

• - Deep fryer or large skillet
• Mixing bowls
• Tongs
• - Baking sheet
• - Paper towels
• - Grater
• - Knife
• - Spoon

Ingredients

  

• #### For the Fried Chicken:
• - 1 lb chicken tenders or boneless chicken thighs cut into strips
• - 1 cup buttermilk
• - 1 cup all-purpose flour
• - 1/2 cup cornstarch
• - 1 teaspoon garlic powder
• - 1 teaspoon smoked paprika
• - 1/2 teaspoon cayenne pepper
• - Salt and pepper to taste
• - Oil for frying
• #### For the Street Corn:
• - 2 cups corn kernels fresh, frozen, or canned
• - 1/4 cup mayonnaise
• - 1/4 cup sour cream or Greek yogurt
• - 1/2 cup crumbled cotija cheese or feta
• - 1/2 teaspoon chili powder
• - Juice of 1 lime
• - 2 tablespoons chopped fresh cilantro
• #### For the Tacos:
• - 8 small tortillas corn or flour
• - 1/2 cup shredded lettuce optional
• - Hot sauce or salsa for serving (optional)

Instructions

 

• **Marinate Chicken:** In a bowl, combine chicken strips and buttermilk. Let marinate for 30 minutes to 1 hour in the refrigerator.
• **Prepare Bread Coating:** In a separate bowl, mix flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
• **Fry Chicken:** Heat oil in a deep fryer or skillet to 350°F (175°C). Dredge marinated chicken in the flour mixture, coating evenly. Fry in batches for 5-7 minutes, or until golden and cooked through. Place on a baking sheet lined with paper towels to drain excess oil.
• **Make Street Corn:** In a mixing bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and cilantro. Stir until well combined.
• **Assemble Tacos:** Warm the tortillas. Add a layer of shredded lettuce (if using), a few pieces of fried chicken, and a generous scoop of street corn.
• **Serve:** Top with additional cheese, cilantro, and a drizzle of hot sauce or salsa if desired.