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
Scale
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.
