If you are craving a burst of vibrant flavors packed into handheld perfection, this Fried Chicken Street Corn Tacos Recipe is your new best friend in the kitchen. Imagine crispy, golden fried chicken nestled inside warm tortillas, topped with a creamy, tangy street corn salad that delivers a kick of lime and spice with every bite. It’s a fantastic fusion of Southern comfort and Mexican street food that’s uniquely satisfying and utterly addictive. Whether you’re feeding a crowd or looking for a fun weeknight dinner, these tacos bring a harmonious blend of textures and colors that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step toward Taco Heaven. Each component here is simple but plays an essential role in building the flavor, crunch, and creaminess that make this Fried Chicken Street Corn Tacos Recipe truly unforgettable.
- Chicken thighs or breasts (1 lb): Choose tender boneless pieces for juicy, flavorful bites that crisp beautifully when fried.
- Buttermilk (1 cup): This tangy marinade tenderizes the chicken and adds a subtle richness.
- All-purpose flour (1 cup): A classic base for the crispy coating.
- Cornstarch (1/2 cup): Adds extra crunch and lightness to the fried coating.
- Paprika (1 tsp): Gives a mild smoky depth and vibrant color.
- Garlic powder (1/2 tsp): Infuses the coating with fragrant, savory notes.
- Salt and black pepper (each 1/2 tsp): Essential seasoning that brings balance.
- Vegetable oil: For frying, choose one with a high smoke point for perfect crispiness.
- Corn (1 1/2 cups): Grilled, roasted, or canned—adds sweet, smoky texture to the topping.
- Mayonnaise (1/4 cup): Creates creamy richness in the street corn mixture.
- Sour cream (2 tbsp): Lightens the topping with a slight tang.
- Cotija or feta cheese (1/4 cup): Crumbled to add salty, crumbly texture that complements the corn.
- Lime juice (1 tbsp): Brightens everything with zesty citrus punch.
- Chili powder (1/4 tsp): Adds a hint of warmth and subtle heat.
- Chopped cilantro (2 tbsp): Fresh herbaceous lift that ties all flavors together.
- Small flour or corn tortillas (8): The perfect soft canvas for all the vibrant filling.
- Lime wedges, extra cheese, and cilantro: Garnishes to customize and elevate each taco.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
Start by soaking your chicken strips in buttermilk, which tenderizes the meat and primes it to soak up that flavorful coating. Just cover and refrigerate for at least 30 minutes, or longer if you have time – this little wait rewards you with juicy, tender bites.
Step 2: Prepare the Street Corn Topping
While the chicken marinates, mix together the corn, creamy mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro in a bowl. This mixture combines sweet, tangy, creamy, and slightly spicy elements that make the topping so irresistible. Pop it into the fridge until you’re ready to assemble the tacos.
Step 3: Make the Crispy Coating and Fry the Chicken
Heat the vegetable oil in a deep skillet to medium-high, perfect for achieving that golden crust. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper—this mix is where the magic begins. Remove the chicken from the buttermilk letting excess drip off, then dredge thoroughly in the flour blend. Fry the pieces in batches so they crisp up evenly, about 4 to 5 minutes per side until the coating is beautifully golden and the chicken is cooked through. Drain on paper towels to keep the crunch intact.
Step 4: Warm Tortillas and Assemble
Warm your tortillas in a pan or microwave to make them pliable and inviting. Then fill each with a generous helping of the fried chicken and top with a spoonful of that luscious street corn salad. Finish off with extra cheese, fresh cilantro, and a squeeze of lime to perfection.
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
The beauty of this dish lies in its garnishes. More crumbled cotija or feta cheese adds a delicious salty snap, fresh cilantro brings vibrancy, and juicy lime wedges provide a refreshing acidity that brightens the bold flavors perfectly. Don’t be shy with these extras—they make every bite feel special.
Side Dishes
For a complete fiesta, serve your tacos alongside traditional Mexican rice, black beans, or a zesty cabbage slaw. Chips and salsa or guacamole are also excellent crunchy and creamy companions, creating a balanced meal that’s as colorful on the plate as it is on the palate.
Creative Ways to Present
Want to impress at your next gathering? Try serving these Fried Chicken Street Corn Tacos Recipe as mini taco sliders on small plates, or arrange them on a vibrant platter with garnishes artistically scattered around. You can even offer an array of hot sauces, sliced jalapeños, and fresh toppings to let everyone customize their own taco masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the fried chicken and the street corn topping separately in airtight containers inside the refrigerator. This keeps the chicken crunchy longer and prevents the topping from becoming soggy. The tortillas are best stored wrapped in foil or plastic wrap.
Freezing
While the best experience is fresh, you can freeze cooked fried chicken in a freezer-safe container for up to 2 months. Just thaw in the fridge overnight and reheat it for your next taco night. The street corn topping and tortillas do not freeze well due to their creamy texture and softness, so prepare those fresh.
Reheating
Reheat the fried chicken in a hot oven or air fryer for just a few minutes to restore its crispiness. Avoid microwaving if you want to retain that crunch. The street corn topping is best served chilled or at room temperature, so give it a quick stir before serving again.
FAQs
Can I use air-fried chicken instead of deep-fried?
Absolutely! Air-frying the chicken is a wonderful lighter alternative that still gives you a crispy exterior and juicy interior. Just adjust cooking times according to your air fryer’s instructions.
What type of corn works best for the street corn topping?
Fresh grilled corn adds the best smoky flavor, but roasted or canned corn works beautifully too if fresh isn’t available. Just drain well and dry slightly to prevent sogginess.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free. Also, pick corn tortillas if you want to keep it fully gluten-free.
How spicy is this Fried Chicken Street Corn Tacos Recipe?
This recipe has a mild kick from the chili powder, but it’s not overly spicy. You can easily turn up the heat by adding hot sauce, diced jalapeños, or extra chili powder to suit your taste.
What can I do with leftover street corn topping?
Leftover topping is delicious scooped onto grilled chicken, mixed into salads, or even spread on sandwiches for a creamy, flavorful punch. It’s a versatile treat beyond tacos.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe combines comfort, zest, and crispy deliciousness in a way that feels like a celebration every time you eat it. Whether for a casual family dinner or impressing guests at a weekend cookout, these tacos bring vibrant flavor and joy to the table. Give them a try—you’ll wonder how you ever lived without this incredible taco combo in your life.
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American Fusion
Description
Delight in these crispy Fried Chicken Street Corn Tacos, a flavorful fusion of tender buttermilk-marinated chicken strips fried to golden perfection and topped with a creamy, tangy street corn mixture. Perfectly nestled in warm tortillas, these tacos offer a mouthwatering blend of textures and fresh Mexican-American flavors ideal for a satisfying main course.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts (cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
For the Street Corn Topping:
- 1 1/2 cups corn (grilled, roasted, or canned and drained)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija or feta cheese
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 2 tablespoons chopped cilantro
For Serving:
- 8 small flour or corn tortillas
- Lime wedges
- Extra cheese and cilantro for garnish
Instructions
- Marinate the chicken: Place chicken strips in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Make the street corn topping: In a bowl, combine the corn, mayonnaise, sour cream, crumbled cheese, lime juice, chili powder, and chopped cilantro. Stir well until fully mixed and refrigerate until ready to use.
- Fry the chicken: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, salt, and pepper. Remove chicken from the buttermilk, letting excess drip off, then dredge each strip thoroughly in the flour mixture. Fry the chicken in batches for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Assemble the tacos: Warm the tortillas in a skillet or microwave until pliable. Fill each tortilla with several pieces of fried chicken, then top with a generous spoonful of the street corn mixture. Garnish with extra cheese, cilantro, and a squeeze of fresh lime juice for brightness. Serve immediately to enjoy the crispy textures and fresh flavors.
Notes
- For a lighter version, try air-frying or oven-baking the chicken instead of frying.
- For spicier tacos, add hot sauce or sliced jalapeños to the street corn topping or as a garnish.
