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
Scale
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.
