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
Scale
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)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ 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
