If you’re ready to shake up your taco night with something utterly irresistible, Fried Chicken Street Corn Tacos are about to become your new obsession. Imagine golden, crispy chicken tucked inside warm tortillas, topped with a creamy, zesty street corn salad that’s bursting with sweet corn, tangy lime, and salty cotija. This fusion of comfort food and classic Mexican street flavors is fun, festive, and incredibly satisfying—a total showstopper for family dinners, parties, or whenever you want to treat yourself to something special.
Ingredients You’ll Need
Every ingredient in these Fried Chicken Street Corn Tacos brings something wonderful to the table, from crunch to creaminess to a pop of fresh citrus. Don’t skip the little details—they’re what turn a good taco into a downright unforgettable one!
- Chicken Breasts: Boneless, skinless, and sliced into strips for perfect bite-sized pieces in every taco.
- Buttermilk: The secret to ultra-tender, flavor-packed chicken—don’t rush the marinade!
- All-Purpose Flour: Gives the chicken its crave-worthy, crispy coating.
- Paprika: Adds an earthy warmth and gorgeous color to the crust.
- Garlic Powder: Infuses every bite with savory depth.
- Salt: Essential for bringing all the flavors together.
- Black Pepper: A little kick for balance and complexity.
- Vegetable Oil: Great for frying thanks to its neutral flavor and high smoke point.
- Grilled or Canned Corn Kernels: The star of the street corn salad—sweet, juicy, and slightly smoky if you grill them.
- Mayonnaise: Gives the street corn its creamy, dreamy texture.
- Sour Cream: Adds tanginess that brightens up the topping.
- Chili Powder: Spices up the corn with gentle heat and color.
- Cotija Cheese: Salty, crumbly, and authentically Mexican—don’t skip it!
- Lime Juice: For the freshest zing in both the corn salad and as a final squeeze.
- Chopped Cilantro: A fresh, herbal finishing touch that wakes up the whole dish.
- Flour or Corn Tortillas: Choose your favorite—the tacos are delicious either way!
- Extra Lime Wedges: For serving, because a little extra citrus never hurt anyone.
How to Make Fried Chicken Street Corn Tacos
Step 1: Marinate the Chicken
Start by placing your chicken strips into a bowl with buttermilk. Let them soak for at least 30 minutes—overnight if you can plan ahead. This step is the magic behind that juicy, flavorful fried chicken, as the buttermilk tenderizes the meat and infuses it with subtle tang.
Step 2: Prepare the Seasoned Flour
In a separate bowl, mix together the flour, paprika, garlic powder, salt, and black pepper. This blend ensures every piece of chicken will emerge from the fryer with a seasoned, crunchy crust that’s full of flavor, not just bland crunch.
Step 3: Fry the Chicken
Heat a generous layer of vegetable oil in a skillet over medium heat. Dredge each piece of marinated chicken in the seasoned flour, pressing lightly so the coating sticks. Fry in batches, about 3–4 minutes per side, until they’re golden brown and wonderfully crispy. Drain on paper towels to keep them extra crunchy.
Step 4: Make the Street Corn Topping
While the chicken is frying, mix up your street corn salad. Combine the corn kernels, mayonnaise, sour cream, chili powder, cotija cheese, lime juice, and cilantro in a bowl. Stir until everything is evenly coated—this creamy, tangy, cheesy topping is what makes these Fried Chicken Street Corn Tacos truly unforgettable.
Step 5: Warm the Tortillas
Heat your tortillas in a dry skillet or microwave until soft and pliable. This quick step brings out their flavor and makes them much easier to fold without tearing.
Step 6: Assemble the Tacos
Layer a few crispy chicken strips onto each tortilla, then crown them with a generous scoop of the street corn salad. Don’t be shy with the toppings—this is where all the character comes in! Finish with extra cotija cheese, cilantro, and a squeeze of lime if you like. Dig in while everything is hot and fresh!
How to Serve Fried Chicken Street Corn Tacos
Garnishes
Sprinkle on more crumbled cotija, a handful of fresh cilantro, and a dusting of chili powder for extra color and kick. Lime wedges on the side aren’t just pretty—they let everyone add their own zingy finish. If you want a little heat, a drizzle of hot sauce will do wonders.
Side Dishes
Pair these Fried Chicken Street Corn Tacos with simple sides like black beans, a crisp jicama slaw, or a bowl of tortilla chips and guacamole. Even a light salad works beautifully, as it lets the bold flavors of the tacos shine as the main attraction.
Creative Ways to Present
Set up a taco bar with all the components laid out so everyone can build their own masterpiece. Or pile the tacos onto a big platter, street-food style, for a dazzling centerpiece at your next gathering. For a fun twist, try mini tortillas to make appetizer-sized versions—perfect for parties!
Make Ahead and Storage
Storing Leftovers
Store any leftover fried chicken and street corn topping separately in airtight containers in the fridge. The chicken will stay crisp for a day or two, and the corn salad keeps its creamy texture and punchy flavor for up to 3 days.
Freezing
If you have extra fried chicken, it freezes quite well. Lay the cooled pieces on a baking sheet to freeze individually, then transfer to a freezer bag. The street corn topping isn’t ideal for freezing, as the texture changes, but you can always make it fresh when you’re ready to serve again.
Reheating
For best results, reheat the chicken in a 350°F oven or air fryer for 8–10 minutes, until hot and crisp. Microwaving works in a pinch, but you’ll lose some crunch. The corn topping can be served cold or at room temperature—just give it a quick stir before topping your tacos.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and more flavorful, so feel free to swap them in. Just adjust the cooking time if your pieces are thicker.
What’s the best way to grill the corn for the topping?
If you’re using fresh corn, grill the cobs directly over medium-high heat, turning often, until charred in spots. Then slice off the kernels. If you’re using canned or frozen corn, a quick sauté in a hot skillet will give you a bit of that smoky flavor.
Can Fried Chicken Street Corn Tacos be made gluten-free?
Yes! Simply use a gluten-free flour blend for coating the chicken, and opt for corn tortillas. Double-check that all your other ingredients are gluten-free, and you’re set.
How spicy are these tacos?
The base recipe is mild, but the chili powder in the corn salad gives a gentle warmth. For more heat, add hot sauce, fresh jalapeños, or extra chili powder to taste.
Can I make any components ahead of time?
You can marinate the chicken overnight and prepare the street corn topping a day in advance. Fry the chicken just before serving for the crispiest results, but everything else can be prepped ahead to save time.
Final Thoughts
I can’t wait for you to take your first bite of these Fried Chicken Street Corn Tacos—they’re crunchy, creamy, tangy, and everything you want in a taco night upgrade. Set out the toppings, gather your favorite people, and get ready for rave reviews. Give this recipe a try and let your kitchen be the home of the best taco party on the block!
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 tacos each)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Fried Chicken Street Corn Tacos combine crispy, juicy fried chicken strips with a creamy, tangy Mexican street corn topping all wrapped in warm tortillas. Perfect for a flavorful weeknight dinner or casual gathering, these tacos offer a delicious fusion of crunch and zest inspired by traditional street food.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Street Corn Topping
- 1½ cups grilled or canned corn kernels
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp chili powder
- ¼ cup crumbled cotija cheese
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
Assembly
- 8 small flour or corn tortillas
- Extra lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with buttermilk and let them marinate for at least 30 minutes, or overnight for more intense flavor and tenderness.
- Prepare the Coating: In a separate bowl, mix together all-purpose flour, paprika, garlic powder, salt, and black pepper to create a seasoned flour mixture.
- Heat Oil: Pour vegetable oil into a skillet and heat over medium heat until it reaches frying temperature (about 350°F or 175°C).
- Coat and Fry Chicken: Dredge each piece of marinated chicken in the seasoned flour until fully coated. Fry the chicken in batches, cooking each side for 3–4 minutes until golden brown and crispy. Drain on paper towels to remove excess oil.
- Make Street Corn Topping: In a bowl, combine the corn kernels, mayonnaise, sour cream, chili powder, crumbled cotija cheese, lime juice, and chopped cilantro. Mix well until evenly blended.
- Warm Tortillas: Heat the tortillas in a skillet or microwave until pliable and warm, making them easier to fold and eat.
- Assemble Tacos: Place a few fried chicken strips on each tortilla, then spoon a generous amount of the street corn topping over the chicken. Garnish with extra cotija cheese, cilantro, and a squeeze of lime if desired.
Notes
- For added heat, drizzle tacos with your favorite hot sauce or sprinkle with extra chili powder.
- Using pre-cooked grilled chicken can speed up preparation time while still maintaining great flavor.
- These tacos can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using corn tortillas.
- For an extra crispy coating, double dredge the chicken by dipping it back into the buttermilk and flour mixture once more before frying.
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0.3g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
