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Easy Fried Chicken Street Corn Tacos

Easy Fried Chicken Street Corn Tacos
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Easy Fried Chicken Street Corn Tacos combine crispy, juicy fried chicken with smoky, creamy street-style corn and fresh, vibrant toppings. Nestled in warm corn tortillas, these tacos offer a perfect blend of bold flavors and irresistible crunch, making them an ideal dish for casual dinners, parties, or a lively weekend feast with family and friends.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil (for frying)

Street Corn Topping

  • 2 cups fresh corn kernels (roasted or grilled)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/4 cup fresh cilantro, chopped

Other Ingredients

  • 8 small corn tortillas (softened and warmed)
  • 1/2 cup queso fresco or Cotija cheese, crumbled
  • Optional garnishes: lime wedges, extra cilantro, sliced jalapeños, hot sauce

Instructions

  1. Marinate the Chicken: Soak the boneless chicken pieces in buttermilk mixed with a pinch of salt and pepper. Let it marinate for at least 1 hour, or overnight for maximum tenderness and flavor infusion.
  2. Prepare the Street Corn: Roast or grill fresh corn kernels in a hot skillet until lightly charred. In a bowl, mix together mayonnaise, sour cream, lime juice, chili powder, and chopped fresh cilantro. Toss the roasted corn in this creamy sauce and set aside.
  3. Dredge and Fry Chicken: Combine flour, paprika, garlic powder, salt, and black pepper in a shallow dish. Remove chicken from marinade and thoroughly dredge in the flour mixture. Heat vegetable oil in a frying pan over medium-high heat. Fry chicken pieces in batches until golden brown, crispy, and fully cooked through, about 4-6 minutes per side. Drain on paper towels.
  4. Warm the Tortillas: Heat corn tortillas on a dry skillet or directly over a low flame until soft and pliable. Keep them warm by wrapping in a clean towel.
  5. Assemble the Tacos: Layer each tortilla with crispy fried chicken, a generous scoop of creamy street corn topping, and sprinkle with crumbled queso fresco or Cotija cheese. Garnish with fresh lime wedges and additional cilantro. Add sliced jalapeños or hot sauce if desired.

Notes

  • Marinate the chicken overnight for extra tenderness and flavor.
  • Fry chicken in batches to avoid overcrowding and maintain oil temperature for a crispy crust.
  • Use fresh corn kernels rather than canned for the best texture and sweetness.
  • Wrap tortillas in a towel after warming to keep them soft and flexible.
  • Customize spice levels by adjusting chili powder or adding jalapeños.
  • For a gluten-free version, use gluten-free flour or cornstarch for dredging and ensure corn tortillas are certified gluten-free.

Nutrition

Keywords: fried chicken tacos, street corn tacos, crispy chicken tacos, Mexican tacos, easy taco recipe, gluten-free tacos, summer tacos

Find it online: https://recipesemilly.com/easy-fried-chicken-street-corn-tacos/