If you’re craving a flavor explosion wrapped in a warm tortilla, look no further than this Fried Chicken Street Corn Tacos Recipe. Crispy, juicy fried chicken meets the creamy, tangy punch of traditional Mexican street corn, creating a handheld delight that’s as satisfying as it is vibrant. With layers of zesty lime, crumbled cotija, and fresh cilantro adding brightness, these tacos effortlessly elevate weeknight dinners and steal the show at any gathering. Trust me, once you dive into these glorious bites, they’ll become your new favorite go-to recipe.
Ingredients You’ll Need
Gathering the right ingredients is half the fun here because each one plays a crucial role in balancing flavor, texture, and color. These simple staples come together effortlessly to bring this Fried Chicken Street Corn Tacos Recipe to life with authenticity and a punch of freshness.
- Boneless, skinless chicken thighs (1 lb): Perfectly juicy and easy to fry for that irresistibly crispy exterior.
- Buttermilk (1 cup): Tenderizes the chicken while adding a subtle tang that deepens flavor.
- Garlic powder (1 tsp): Adds savory warmth without overpowering the dish.
- Paprika (1 tsp): Provides gentle smokiness and gorgeous reddish hue.
- Salt (½ tsp) and black pepper (½ tsp): Essential seasonings to bring out all the natural flavors.
- All-purpose flour (1 cup): Creates that perfectly crunchy coating on the chicken.
- Vegetable oil: For frying to crispy, golden perfection.
- Corn kernels (1 ½ cups): Fresh or frozen, they add sweet pop and great texture in the street corn topping.
- Mayonnaise (¼ cup): Adds creamy richness to the topping.
- Sour cream (¼ cup): Brings a cool tang that balances the spice and richness.
- Cotija cheese (¼ cup + extra): Crumbled for salty tang and a lovely crumbly texture.
- Lime juice (1 tbsp): Brightens the topping with zesty citrus notes.
- Chili powder (½ tsp): Adds a subtle heat and earthiness to the corn mixture.
- Chopped cilantro (1 tbsp + extra): Fresh herbaceousness that lifts every bite.
- Small flour or corn tortillas (8): Soft, warm wraps that cradle all the delicious fillings.
- Lime wedges: For squeezing fresh juice over the assembled tacos.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Marinate the Chicken
Begin by combining the boneless chicken thighs with buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Letting the chicken soak for at least 30 minutes, or overnight if you can plan ahead, ensures every bite is tender and packed with flavor. The buttermilk tenderizes while the spices seep in deeply, setting the stage for crispy, juicy chicken.
Step 2: Fry the Chicken
Heat about an inch of vegetable oil in a deep skillet over medium-high heat until shimmering. Dredge each piece of marinated chicken in all-purpose flour, shaking off any excess, then carefully place into the hot oil. Fry the chicken for 5 to 6 minutes per side until the exterior is an irresistible golden brown and the chicken is fully cooked. Once done, transfer to a paper towel-lined plate to drain and rest for a few minutes.
Step 3: Prepare the Street Corn Topping
While the chicken is frying, it’s time to whip up the iconic street corn topping. Combine corn kernels with mayonnaise, sour cream, crumbled cotija cheese, fresh lime juice, chili powder, and chopped cilantro in a mixing bowl. If you’re using fresh corn, sauté it quickly to bring out sweetness and warmth. This creamy, tangy mixture contrasts beautifully with the crunchy chicken, creating the beloved elote-inspired topping for your tacos.
Step 4: Warm Tortillas and Slice Chicken
Warm your tortillas gently in a skillet or microwave until soft and pliable, making them easier to fold without cracking. Slice the rested fried chicken into strips. This makes assembling and eating the tacos neat and effortless.
Step 5: Assemble the Tacos
For the grand finale, lay a few strips of fried chicken onto each tortilla, then pile on a generous spoonful of the creamy street corn topping. Finish with extra crumbled cotija cheese, a sprinkle of chopped cilantro, and a good squeeze of fresh lime juice to brighten every bite. These Fried Chicken Street Corn Tacos Recipe creations are now ready to devour!
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
Adding fresh garnishes takes the flavor to the next level. Besides the extra cotija cheese and cilantro sprinkled on top, don’t forget those lively lime wedges to drizzle right before eating. For a fun twist, try a few thin slices of jalapeño or a drizzle of your favorite hot sauce to add a kick.
Side Dishes
These tacos are full-flavored and filling but pair wonderfully with simple sides like a crisp cabbage slaw, Mexican rice, or black beans. A chilled margarita or cold beer also complements the spices and richness perfectly for an all-around festive meal experience.
Creative Ways to Present
For parties or casual get-togethers, present your Fried Chicken Street Corn Tacos Recipe on a large platter with toppings and garnishes in small bowls, letting guests build their own. Alternatively, line a baking sheet with parchment paper, arrange the tacos, and pop them in the oven just before serving to keep everything warm and melded together beautifully.
Make Ahead and Storage
Storing Leftovers
Once assembled, these tacos are best eaten fresh, but you can store leftover components separately for up to 3 days. Keep the fried chicken in an airtight container, street corn topping in a sealed bowl, and tortillas wrapped tightly to preserve freshness.
Freezing
If you want to make ahead, freeze the fried chicken pieces individually on a baking tray, then transfer to a sealed bag or container. They freeze well for up to one month. However, the street corn topping and tortillas do not freeze well, so plan to prepare those fresh.
Reheating
To reheat the chicken, place pieces on a wire rack over a baking sheet and warm in a 375°F oven for about 10 minutes to retain crispness. Avoid microwaving fried chicken directly to keep it from getting soggy. Warm tortillas quickly in a dry skillet or microwave wrapped in a damp paper towel.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and more forgiving during frying, chicken breasts can work if you’re careful not to overcook. You might want to pound them thinly for more even cooking and tender results.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend suitable for frying, and use corn tortillas to keep the entire meal gluten-free without sacrificing texture or taste.
How spicy are these tacos?
The recipe as written has mild heat from the chili powder in the corn topping, which adds flavor rather than strong spice. You can easily adjust by adding jalapeños or hot sauce if you love a fiery kick.
Can I bake or air fry the chicken instead of frying?
Definitely. For a lighter option, bake the coated chicken in a preheated oven at 425°F for about 20-25 minutes, turning halfway through, or air fry at 400°F for 15-18 minutes until crispy and cooked through.
What’s the best way to keep tortillas soft and warm?
Wrap them in a clean kitchen towel and microwave for 30 seconds or heat them in a dry skillet for a few seconds per side. This method prevents drying out and keeps them perfectly pliable for folding.
Final Thoughts
I can’t recommend this Fried Chicken Street Corn Tacos Recipe enough if you’re searching for a crowd-pleasing meal packed with bold flavors and irresistible textures. Whether it’s a busy weeknight or a festive celebration, these tacos bring a little fiesta to your table with ease and joy. Go ahead and whip up this recipe soon—you’ll be so glad you did.
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Description
These fried chicken street corn tacos combine crispy, juicy chicken with creamy, zesty Mexican street corn for an unforgettable handheld meal. Wrapped in warm tortillas and topped with cotija cheese, lime, and cilantro, they’re perfect for weeknight dinners or game day gatherings.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- Vegetable oil (for frying)
For the Street Corn Topping
- 1 ½ cups 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
- 1 tablespoon chopped cilantro
For Assembly
- 8 small flour or corn tortillas
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with buttermilk, garlic powder, paprika, salt, and black pepper. Allow it to marinate for at least 30 minutes or overnight for more intense flavor.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until shimmering and hot enough for frying.
- Prepare the Chicken for Frying: Dredge each piece of marinated chicken in all-purpose flour, shaking off any excess to prevent clumping during frying.
- Fry the Chicken: Carefully place the coated chicken thighs in the hot oil. Fry for 5 to 6 minutes on each side until the exterior is golden brown and the chicken is fully cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a paper towel-lined plate to absorb excess oil. Let it rest briefly to retain juiciness before slicing.
- Make the Street Corn Topping: In a bowl, mix the corn kernels (sauté briefly if using fresh), mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro until thoroughly combined.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them wrapped in a damp towel until warm and pliable.
- Slice the Chicken: Cut the rested fried chicken thighs into strips suitable for taco filling.
- Assemble the Tacos: Place sliced chicken onto each tortilla, generously spoon the street corn topping over the chicken, then garnish with extra cotija cheese, additional chopped cilantro, and a squeeze of fresh lime juice.
Notes
- You can air fry or bake the chicken for a lighter version.
- Add diced jalapeño to the corn topping if you prefer a spicier taco.
