If you love bold flavors and crave a fun twist on classic tacos, then this Fried Chicken Street Corn Tacos Recipe is your new go-to. Picture perfectly crispy fried chicken strips nestled in warm tortillas, topped with a zesty, creamy street corn blend bursting with fresh lime, chili, and cheesy goodness. It’s the kind of dish that’s both comforting and exciting, making every bite a celebration of texture and taste. Whether you’re serving up dinner for friends or simply treating yourself to a flavorful meal, these tacos bring that irresistible crunch and vibrant flair that keep you coming back for more.
Ingredients You’ll Need
The magic of this Fried Chicken Street Corn Tacos Recipe lies in its simple, straightforward ingredients. Each component plays a key role in building layers of flavor, crunch, and freshness that combine perfectly in every taco. From the tender marinated chicken to the creamy, tangy corn topping, it’s about balance and texture that’s easy to achieve with pantry staples and fresh produce.
- Boneless, skinless chicken thighs or breasts: Cut into strips for even frying and juicy bites.
- Buttermilk: Tenderizes the chicken and adds subtle tanginess.
- Garlic powder and paprika: Add savory depth and gentle smoky warmth to the marinade.
- All-purpose flour and cornstarch: Create that irresistibly crispy coating when fried.
- Vegetable oil: For frying the chicken to golden perfection.
- Corn kernels: Fresh, canned, or frozen, lightly charred for authentic street corn flavor.
- Mayonnaise and sour cream: The creamy base that makes the street corn topping rich and luscious.
- Cotija or feta cheese: Crumbled for a salty, tangy kick in the topping.
- Chili powder and lime juice: Give the corn mixture that signature spicy brightness.
- Cilantro: Adds freshness and color both in the topping and as a garnish.
- Small tortillas: Flour or corn, warmed to hold all the delicious fillings.
- Lime wedges: Essential for squeezing over the finished tacos for that extra zing.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
Start by combining your chicken strips with buttermilk, garlic powder, and paprika. This simple marinade works wonders to tenderize the meat and infuse it with flavor. Cover the bowl and pop it in the fridge for a minimum of 30 minutes, but if you have the time, letting it marinate up to 4 hours will result in even juicier, more flavorful chicken.
Step 2: Prepare the Street Corn Topping
While the chicken marinates, get your street corn topping going. Toss those corn kernels into a hot skillet and let them char lightly—it’s this bit of caramelization that makes the flavor shine. Mix the charred corn with mayonnaise, sour cream, crumbled cheese, chili powder, lime juice, chopped cilantro, and a pinch of salt and pepper. This creamy, tangy, slightly spicy topping is what elevates the tacos from great to unforgettable. Chill it until you’re ready to assemble.
Step 3: Fry the Chicken
Now the fun frying step. Combine flour, cornstarch, salt, and pepper in a bowl. Heat vegetable oil to 350°F (175°C) in a skillet or deep pot. Remove chicken from the marinade, letting any excess drip away, then dredge each piece thoroughly in the flour mixture. Fry in batches for about 4 to 5 minutes until the coating is golden and crispy, and the chicken is cooked through. Drain on paper towels to keep that perfect crunch crisp and ready to enjoy.
Step 4: Assemble the Tacos
Warm your tortillas and then it’s assembly time. Add a few crispy fried chicken strips to each tortilla and top generously with the creamy street corn mixture. Finish with extra cilantro, cheese, and a squeeze of lime for freshness. Serve right away to enjoy the contrasting textures and bold flavors at their very best.
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
Garnishing your Fried Chicken Street Corn Tacos Recipe is where you can get creative. A sprinkle of extra crumbled cotija cheese adds saltiness, while fresh cilantro leaves bring bright herbaceous notes. Don’t forget those lime wedges — a quick squeeze right before eating wakes up all the flavors and adds a tantalizing pop of acidity that ties everything together beautifully.
Side Dishes
These tacos shine on their own but pairing them with sides like a crisp cabbage slaw, black bean salad, or tangy pickled red onions can take your meal even higher. A side of spicy guacamole or a chilled margarita can complement the flavors perfectly, balancing the richness of the fried chicken and creamy corn topping with fresh and acidic contrasts.
Creative Ways to Present
For a festive crowd-pleaser, serve the Fried Chicken Street Corn Tacos Recipe on a wooden board with all the toppings on the side, letting everyone build their own tacos. Alternatively, line up the tacos on a colorful platter, highlighting all the vibrant ingredients for an eye-catching presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the fried chicken separate from the toppings and tortillas to preserve texture. Store chicken in an airtight container in the fridge for up to 3 days. Refrigerate the street corn mixture and tortillas separately as well, so everything stays fresh and ready to enjoy later.
Freezing
While the street corn topping doesn’t freeze well because of its creamy nature, you can freeze the fried chicken. Wrap it tightly and freeze for up to a month. When you’re ready to eat, thaw the chicken overnight in the fridge before reheating for the best results.
Reheating
For perfectly crisp reheated fried chicken, avoid the microwave if you can. Instead, reheat in a 350°F oven or a toaster oven on a wire rack for about 10 minutes. This helps maintain crispiness and heat the chicken evenly. Warm the tortillas separately on the stovetop or in the oven, and add fresh toppings just before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine in this Fried Chicken Street Corn Tacos Recipe, especially if you slice them thinly and marinate long enough to keep them juicy. Thighs tend to be a bit more forgiving but both make delicious tacos.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a fantastic substitute. It offers a similar crumbly texture and tangy flavor that complements the street corn topping beautifully.
Can I make this recipe spicy?
Yes! To kick up the heat, add a few dashes of hot sauce to the corn mixture or mix cayenne pepper into the flour coating for the chicken. Both options add a nice layer of spice without overpowering the dish.
Is it possible to bake or air-fry the chicken?
Definitely. For a lighter version, you can bake chicken strips at 425°F until golden and cooked through or air-fry them for a crispy texture with less oil. Adjust cooking times accordingly to ensure doneness.
What kind of tortillas work best?
Both flour and corn tortillas work well for this recipe. Flour tortillas are soft and pliable, while corn tortillas add a traditional, earthy flavor. Warmed tortillas hold the fillings best and enhance the overall eating experience.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe is pure joy on a plate—crispy, creamy, zesty, and utterly satisfying. It’s a perfect dish to spice up weeknight dinners or impress friends with bold flavors and textures. Give it a try and enjoy the fun, vibrant tastes that come together in this irresistible creation. Once you do, it’s hard to imagine taco night without it!
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired, American Fusion
Description
Delicious and crispy Fried Chicken Street Corn Tacos featuring tender marinated chicken strips fried to golden perfection, topped with a flavorful Mexican-inspired street corn mixture. This easy-to-make recipe combines creamy, tangy, and spicy elements for a satisfying and vibrant taco experience perfect for any meal.
Ingredients
For the Fried Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
For the Street Corn Topping:
- 1 ½ cups corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ¼ cup crumbled cotija or feta cheese
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
For Assembly:
- 8 small flour or corn tortillas, warmed
- Lime wedges
- Extra cilantro and cheese for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, combine chicken strips, buttermilk, garlic powder, and paprika. Cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Make the street corn topping: Heat a skillet over medium heat and lightly char the corn kernels until golden in spots, about 3-4 minutes. In a mixing bowl, combine the charred corn with mayonnaise, sour cream, crumbled cotija or feta cheese, chili powder, lime juice, chopped cilantro, and a pinch of salt and pepper. Mix well and chill until ready to use.
- Fry the chicken: In a shallow bowl, whisk together flour, cornstarch, salt, and pepper. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from marinade and let the excess drip off. Dredge each piece thoroughly in the flour mixture to coat evenly. Fry the chicken strips in batches for 4 to 5 minutes or until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Assemble the tacos: Warm the tortillas. Place a few pieces of fried chicken onto each tortilla, then top generously with the prepared street corn mixture. Garnish with extra cilantro, cheese, and a squeeze of fresh lime juice as desired. Serve immediately for best taste and texture.
Notes
- Add some heat by mixing hot sauce into the corn topping or seasoning the flour coating with cayenne pepper.
- For a lighter version, try air-frying or oven-baking the chicken instead of deep-frying.
