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
Scale
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.
