If you are on the hunt for a taco that marries crispy, juicy chicken with the bold, creamy flavors of street-style corn, look no further than this Fried Chicken Street Corn Tacos Recipe. It’s everything you want in a street food favorite—packed with texture, vibrant with zesty lime, and layered with that addictive cotija cheese tang. Whether you’re planning a casual weeknight dinner or want to impress friends at a taco night, this recipe brings together simple ingredients to create a sensational, crave-worthy meal that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in the Fried Chicken Street Corn Tacos Recipe plays a vital role—from the perfectly seasoned fried chicken to the creamy and zesty elote-style corn topping. Nothing fancy, but each component balances taste, texture, and color to build a memorable taco experience.
- Boneless, skinless chicken thighs or breasts (1 pound): Choose thighs for extra juiciness or breasts for leaner protein, cut into strips for easy frying.
- Buttermilk (1 cup): Tenderizes the chicken wonderfully, making it juicy and flavorful.
- Hot sauce (1 teaspoon, optional): Adds a subtle kick to the marinade—totally optional but highly recommended if you love a little heat.
- All-purpose flour (1 cup): Forms the base of the crispy coating that crunches delightfully with every bite.
- Cornstarch (½ cup): Works together with flour to create a light, crackly crust on the fried chicken.
- Paprika (1 teaspoon): Brings depth and a touch of smoky flavor to the coating.
- Garlic powder (1 teaspoon): Adds savory warmth that complements the chicken perfectly.
- Salt (1 teaspoon): Essential for enhancing all the other flavors.
- Black pepper (½ teaspoon): Provides a subtle spicy note without overpowering.
- Vegetable oil: Used for frying to get that perfect golden crisp.
- Corn kernels (1 ½ cups): Fresh, canned, or thawed frozen corn works equally well for that sweet and juicy street corn base.
- Mayonnaise (¼ cup): Adds creamy, rich texture to the street corn topping.
- Sour cream (2 tablespoons): Balances the mayo with a slight tang for extra brightness.
- Cotija cheese, crumbled (¼ cup): The star dairy component with salty, crumbly goodness.
- Chopped cilantro (1 tablespoon): Injects fresh herbal notes throughout the corn mixture.
- Lime juice (1 tablespoon): Essential for that vibrant punch that ties the toppings together.
- Chili powder (½ teaspoon): Adds warmth and a mild kick to the corn topping.
- Corn or flour tortillas (8 small): Your vehicle for all the delicious fillings; warm and flexible.
- Lime wedges and extra cilantro: Perfect for garnish and added flavor at serving time.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
Start by combining your chicken strips with buttermilk and hot sauce in a bowl. Letting this mixture sit for at least 30 minutes, or overnight if possible, is key to tenderizing the chicken and infusing it with subtle heat and tang. This step transforms the meat into a juicy centerpiece for your tacos.
Step 2: Prepare the Coating
While your chicken marinates, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper in a separate bowl. This seasoning blend packs flavor into the crispy crust that will surround your fried chicken. The cornstarch ensures the coating is crackly, not cakey.
Step 3: Fry the Chicken
Heat about two inches of vegetable oil in a deep skillet to 350°F (175°C). Take the chicken strips out of the marinade, letting any excess drip off, and dredge each piece in your flour mixture until completely coated. Fry the chicken in batches for about 4 to 5 minutes until the outside is a gorgeous golden brown and the inside is cooked through. Drain on paper towels to remove excess oil before assembling your tacos.
Step 4: Make the Street Corn Topping
In a bowl, mix together the corn kernels, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, and chili powder. This mixture is creamy, slightly tangy, and bursting with fresh, zesty flavors that perfectly complement the crunchy fried chicken. Give it a taste and adjust seasoning if needed.
Step 5: Warm the Tortillas and Assemble
Warm the tortillas on a skillet or in the microwave so they’re pliable and soft. To assemble your Fried Chicken Street Corn Tacos Recipe, place a few fried chicken strips on each tortilla and add a generous spoonful of the street corn mixture on top. Finish with a squeeze of lime and a sprinkle of extra cilantro for that authentic touch.
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
Classic garnishes like lime wedges and chopped cilantro aren’t just for show—they add fresh brightness and a burst of citrusy zest that cut through the richness of the fried chicken and creamy corn topping. Feel free to add sliced jalapeños if you want a little extra heat or a dash of smoked paprika for a smoky finish.
Side Dishes
Pair your tacos with sides that keep with the fun, casual vibe—think crunchy Mexican street-style potato chips, a simple cucumber salad, or a bowl of fresh guacamole with tortilla chips. A chilled, crisp beer or a tangy margarita also makes an excellent complement to this flavorful dish.
Creative Ways to Present
For a unique twist, serve the tacos on a wooden board lined with parchment paper for easy sharing. You could also turn this into a taco bar buffet, letting guests customize with extra toppings like diced avocado, pickled red onions, or different hot sauces. Mini tacos make a fantastic appetizer-sized bite for parties or game days!
Make Ahead and Storage
Storing Leftovers
Leftover fried chicken and street corn topping can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate prevents the chicken from getting soggy and helps maintain the best texture when reheated.
Freezing
The fried chicken strips can be frozen once cooled. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag. This prevents clumping and makes it easy to reheat just what you need within 1 to 2 months.
Reheating
To crisp up leftover chicken, reheat it in a hot oven or air fryer instead of the microwave. This helps retain the original crispiness. The street corn topping is best enjoyed fresh but can be eaten cold or brought to room temperature right before serving.
FAQs
Can I use chicken breasts instead of thighs for this Fried Chicken Street Corn Tacos Recipe?
Absolutely! Chicken breasts will work perfectly fine—just be sure to not overcook them, as thighs tend to stay juicier. Slicing them into strips helps cook them evenly and quickly.
Is it necessary to marinate the chicken overnight?
Not necessary but highly recommended! The longer marinating time, the more tender and flavorful the chicken will be. If pressed for time, 30 minutes still yields great results.
Can I make the street corn topping ahead of time?
Yes, you can prepare the street corn mixture a few hours in advance and refrigerate it. Just give it a quick stir before serving to bring all the flavors back to life.
What can I do to make this recipe spicier?
Mix some diced jalapeños into the street corn, add more hot sauce to the chicken marinade, or sprinkle extra chili powder on top. It’s easy to adjust the heat level to your taste.
Are there healthier options for frying the chicken?
If you prefer, you can bake or air-fry the chicken strips instead of deep frying. While the texture will be slightly different, you’ll still get a delicious crispy coating with less oil.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe is an absolute joy to make and even more enjoyable to eat. It’s loaded with contrasts of crunch, creaminess, zest, and warmth that come together in every bite, making it a guaranteed crowd-pleaser. Don’t hesitate to try it for your next meal and watch it become a fast favorite—you’re in for a flavorful fiesta on your plate that’s as fun to prepare as it is to devour.
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 20 minutes (plus at least 30 minutes marinating time)
- Cook Time: 25 minutes
- Total Time: 45 minutes (active cooking time)
- Yield: 8 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Description
These Fried Chicken Street Corn Tacos combine crispy, golden fried chicken with a creamy, zesty street corn topping for a deliciously satisfying Mexican-American main course. The chicken is marinated in buttermilk for tenderness, then coated in a seasoned flour and cornstarch blend before frying to perfection. Topped with a tangy mix of corn, mayonnaise, cotija cheese, and lime, these tacos deliver bold flavors and crunchy textures in every bite.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Street Corn Topping
- 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ¼ cup cotija cheese, crumbled
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- ½ teaspoon chili powder
To Serve
- 8 small corn or flour tortillas
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with buttermilk and optional hot sauce. Cover and refrigerate for at least 30 minutes, or up to overnight to tenderize and infuse flavor.
- Prepare the Coating: In another bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until evenly mixed.
- Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Coat and Fry the Chicken: Remove chicken strips from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture. Fry the chicken in batches, avoiding crowding, for 4 to 5 minutes until golden brown and cooked through. Drain the fried chicken on paper towels.
- Prepare the Street Corn Topping: In a bowl, combine the corn kernels with mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, lime juice, and chili powder. Stir well until the mixture is creamy and evenly mixed.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or in a microwave until soft and pliable.
- Assemble the Tacos: Place a few pieces of fried chicken on each warmed tortilla. Top generously with the street corn mixture. Garnish with lime wedges and extra cilantro before serving to add fresh brightness.
Notes
- For extra crunch, double-dip the chicken in the flour mixture after the first coat before frying.
- You can air-fry or oven-bake the chicken as healthier alternatives to frying.
- Add diced jalapeños to the street corn topping for a spicier version.
- Use fresh corn for the best texture and sweetness, but canned or thawed frozen corn works well too.
- Make sure the oil is at the proper temperature to avoid greasy chicken.
