Description

Crispy fried chicken, creamy street corn, and a touch of spice—these Fried Chicken Street Corn Tacos are the ultimate fusion of comfort food and Mexican street flavors! Juicy, crunchy, and loaded with toppings, these tacos are perfect for taco night, game day, or anytime you’re craving something delicious.

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Ingredients

Scale

For the Fried Chicken:

2 boneless, skinless chicken breasts – Cut into strips or bite-sized pieces.
1 cup buttermilk – Tenderizes the chicken.
1 teaspoon hot sauce – For extra flavor.
1 cup all-purpose flour – For the crispy coating.
½ cup cornstarch – Helps make the chicken extra crispy.
1 teaspoon salt – To enhance flavor.
½ teaspoon black pepper – Adds a hint of spice.
½ teaspoon smoked paprika – Gives a subtle smoky taste.
½ teaspoon garlic powder – For a savory touch.
½ teaspoon onion powder – Enhances depth of flavor.
Vegetable oil (for frying)

For the Street Corn Topping:

1 ½ cups corn kernels (fresh, canned, or frozen) – Charred for smoky flavor.
2 tablespoons mayonnaise – Makes the corn creamy.
1 tablespoon sour cream – Adds tanginess.
½ teaspoon chili powder – For a little kick.
½ teaspoon garlic powder – For extra flavor.
Juice of 1 lime – Adds freshness.
¼ cup cotija or feta cheese, crumbled – Salty and tangy topping.
¼ cup fresh cilantro, chopped – For a burst of freshness.

For Assembling the Tacos:

8 small corn tortillas – Lightly charred for extra flavor.
½ cup shredded lettuce – Adds crunch.
½ cup diced tomatoes – For freshness.
Sliced jalapeños (optional) – For some heat.
Extra lime wedges – For serving

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Instructions

Step 1: Marinate the Chicken

In a bowl, mix buttermilk and hot sauce.
Add the chicken pieces and let them marinate for at least 30 minutes (or up to 4 hours for extra tenderness).

Step 2: Prepare the Street Corn Topping

Heat a skillet over medium-high heat and char the corn kernels for 3-5 minutes until slightly blackened.
Transfer to a bowl and mix with mayonnaise, sour cream, chili powder, garlic powder, lime juice, cotija cheese, and cilantro. Set aside.

Step 3: Fry the Chicken

In a shallow dish, mix flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Remove chicken from the buttermilk and dredge in the flour mixture, pressing firmly to coat well.
Heat vegetable oil in a pan to 350°F (175°C).
Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy.
Drain on paper towels and set aside.

Step 4: Warm the Tortillas

Heat a dry skillet over medium heat and warm the corn tortillas for 30 seconds per side, until slightly charred.

Step 5: Assemble the Tacos

Place fried chicken on each tortilla.
Spoon street corn topping over the chicken.
Add shredded lettuce, diced tomatoes, and sliced jalapeños (if using).
Squeeze fresh lime juice on top.
Serve and enjoy!

Notes

Use Fresh Corn: If possible, grill fresh corn on the cob and cut the kernels off for the best flavor.
Make it Extra Crispy: Double-dip the chicken in the flour mixture for an even crunchier coating.
Lighten It Up: Use grilled chicken instead of fried for a healthier option.
Add More Heat: Sprinkle with Tajín or cayenne pepper for a spicier kick.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: Mexican-American Fusion