If you love the crispy, juicy goodness of fried chicken paired with the zesty, creamy charm of Mexican street corn, then this Fried Chicken Street Corn Tacos Recipe is going to become your new favorite meal. These tacos combine tender, perfectly fried chicken with a vibrant, tangy elote-style topping, wrapped in warm corn tortillas for a fiesta of flavors and textures that’s truly unforgettable. Whether it’s a casual weeknight dinner or a weekend gathering, this recipe brings a delicious fusion of comfort and freshness that everyone will rave about.
Ingredients You’ll Need
Gathering a handful of ingredients that are as straightforward as they are flavorful makes this Fried Chicken Street Corn Tacos Recipe a joy to prepare. Each component plays a special role in building layers of taste, from the crispy, spiced coating on the chicken to the creamy, tangy street corn topping, creating a perfectly balanced taco experience.
- Boneless, skinless chicken thighs: Chosen for their juicy, tender texture that stays moist after frying.
- Buttermilk: Tenderizes the chicken and adds subtle tang, making each bite succulent.
- All-purpose flour and cornstarch: The duo ensures a light, ultra-crispy coating on the fried chicken.
- Paprika and garlic powder: Infuse the coating with warm, savory notes that elevate the flavor.
- Salt and black pepper: Essential seasonings to boost the chicken’s natural taste.
- Vegetable oil: For frying, providing the perfect crisp without overpowering the flavor.
- Corn tortillas: Small and soft, they cradle the filling beautifully for authentic taco vibes.
- Grilled or roasted corn kernels: The star of the street corn topping, offering smoky sweetness and texture.
- Mayonnaise and sour cream: Combine to create a creamy, tangy binder for the corn topping.
- Cotija cheese: Adds salty, crumbly richness and is a Mexican street corn classic.
- Lime juice: Provides bright acidity that cuts through the richness.
- Chili powder: Gives the topping a gentle, smoky kick, balancing the creaminess.
- Fresh cilantro: Brings a burst of herbal freshness to finish off the tacos.
- Lime wedges and extra cotija: Perfect for garnishing and enhancing each bite.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
The journey to crispy, flavorful chicken starts in the buttermilk bath. Toss the bite-sized chicken thighs into the buttermilk and let them soak up all that tangy goodness in the fridge for at least 30 minutes. This step not only tenderizes but also helps the flour coating stick better, promising every piece will be delectably crunchy on the outside and juicy inside.
Step 2: Prepare the Crispy Coating
While the chicken marinates, mix together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. This blend is the magic dust that gives the fried chicken its signature golden crunch and subtle smoky-spicy undertone. The cornstarch is key here, ensuring a lightness that doesn’t overwhelm the chicken’s natural flavor.
Step 3: Fry the Chicken
Heat about 1½ inches of vegetable oil in a large skillet to 350°F. Remove the chicken from the buttermilk, letting any excess drip off, then dredge each piece thoroughly in your flour mixture. Fry in batches, turning once, for 5 to 6 minutes until the chicken is beautifully golden and cooked through. Drain the pieces on paper towels to keep them crispy without excess oil.
Step 4: Make the Street Corn Topping
In a mixing bowl, combine the grilled or roasted corn kernels with mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro. This mixture captures the essence of Mexican street corn with its creamy, zesty, and slightly spicy flavors, perfectly complementing the crunchy chicken.
Step 5: Warm the Tortillas and Assemble
Gently warm the corn tortillas in a skillet or over an open flame until they become soft and pliable. Then, assemble your tacos by piling on the crispy fried chicken and spooning the luscious street corn topping over the top. Finish with extra cotija, a sprinkle of fresh cilantro, and a squeeze of lime to brighten every bite.
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
For that extra pop of flavor and visual appeal, top the tacos with additional crumbled cotija, fresh chopped cilantro, and lime wedges on the side. These simple garnishes bring brightness and a hint of zest that elevates each taco bite to the next level of deliciousness.
Side Dishes
Pair these tacos with simple sides like Mexican street-style beans, a fresh cabbage slaw, or even some crispy sweet potato fries for variety. Each side complements the bold flavors of the fried chicken and creamy corn topping, making your meal feel balanced and satisfying.
Creative Ways to Present
For a party or casual get-together, lay out all the taco components buffet-style so everyone can build their own. Alternatively, serve the tacos on a rustic wooden board with scattered lime wedges, cilantro sprigs, and small bowls of extra cotija and chili powder for an inviting, vibrant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken and street corn topping separately in airtight containers in the refrigerator. This keeps the coating crispier for longer and prevents the toppings from making everything soggy.
Freezing
You can freeze the fried chicken in a sealed container or bag for up to one month. For best results, thaw in the refrigerator overnight before reheating. The street corn topping doesn’t freeze well due to the mayonnaise and sour cream, so it’s best made fresh.
Reheating
To reheat the chicken, use a toaster oven or conventional oven set to 350°F for 10 minutes or until warmed through and crispy. Avoid microwaving if possible as it tends to make the coating soggy. The tortillas and street corn topping are best warmed gently and served fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, though they are leaner and may be slightly less juicy than thighs. To keep them tender, avoid overcooking and consider marinating for a little longer.
Is there a healthier way to make this Fried Chicken Street Corn Tacos Recipe?
If you’re looking to lighten it up, try air frying or oven-baking the chicken instead of deep-frying. The coating will still be crispy, and you’ll cut down on oil without losing the essence of this delicious dish.
Can I make the street corn topping ahead of time?
Yes, you can prepare the street corn topping a few hours before serving and keep it refrigerated. Just stir it gently before topping your tacos to refresh the flavors and textures.
What kind of corn is best for this recipe?
Fresh grilled corn is ideal as it brings a natural sweetness and slight char that enhances the topping’s smoky flavor. However, frozen roasted corn or canned corn can be great substitutes in a pinch.
How spicy is this recipe?
The Fried Chicken Street Corn Tacos Recipe has a mild level of spice thanks to the chili powder in the street corn topping, which adds warmth without overwhelming heat. You can always adjust the amount of chili powder to your liking or add extra hot sauce for a kick.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe is a true celebration of bold flavors and textures that come together so effortlessly. Whether you’re cooking for family or friends, it promises to deliver crunchy, creamy, and zesty bites that’ll bring everyone back for seconds. Give it a try and watch these tacos become a fast favorite in your kitchen rotation!
Print
Fried Chicken Street Corn Tacos Recipe
- Total Time: 45 minutes
- Yield: 8 tacos 1x
Description
These Fried Chicken Street Corn Tacos combine crispy, juicy fried chicken with a creamy, tangy street corn topping reminiscent of Mexican elote. Wrapped in warm corn tortillas and garnished with cotija cheese and fresh lime, this Mexican-American fusion dish is perfect for a flavorful weeknight meal or casual gatherings.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying (about 1½ inches deep)
Toppings and Assembly
- 8 small corn tortillas
- 2 cups grilled or roasted corn kernels (fresh or frozen)
- ÂĽ cup mayonnaise
- ÂĽ cup sour cream
- ÂĽ cup crumbled cotija cheese
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 2 tablespoons chopped cilantro, plus extra for garnish
- Lime wedges and additional cotija cheese for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with the buttermilk and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until well combined.
- Heat the Oil: Pour about 1½ inches of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F (hot enough for frying).
- Coat the Chicken: Remove the chicken from the buttermilk, shaking off any excess, then dredge each piece thoroughly in the flour and spice mixture to coat evenly.
- Fry the Chicken: Fry the chicken in batches in the hot oil for 5 to 6 minutes, turning once during cooking, until the pieces are golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- Make the Street Corn Topping: In a mixing bowl, combine the grilled or roasted corn kernels, mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro. Mix until creamy and evenly combined.
- Warm the Tortillas: Heat the corn tortillas in a skillet or directly over a flame until they become soft and pliable, ready for assembly.
- Assemble the Tacos: Fill each warmed tortilla with a portion of the fried chicken, then spoon the creamy street corn mixture generously on top.
- Garnish and Serve: Sprinkle extra cotija cheese and chopped cilantro over the tacos, and serve with lime wedges for squeezing fresh juice over the top.
Notes
- For an extra crunchy coating, double-dip your chicken by dredging it twice in the flour mixture after the buttermilk bath.
- You can substitute air-fried or oven-baked chicken for a lighter, less oily option.
- If fresh corn isn’t available, frozen fire-roasted corn works beautifully and adds a smoky flavor.
- Be careful not to overcrowd the pan when frying the chicken to maintain oil temperature and ensure even cooking.
- Warm tortillas just before serving to keep them soft and easy to fold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
