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
Scale
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
