If you’re on the hunt for a dinner that’s just as downright fun as it is delicious, Fried Chicken Street Corn Tacos will make you the hero of your kitchen. Imagine golden, crispy chicken nestled in warm corn tortillas, piled high with creamy, tangy street corn and finished with a flourish of cotija cheese and cilantro. Every bite is juicy, crunchy, and full of punchy flavor—sure to win hearts at family feasts or laid-back nights with friends. The best part? These tacos elegantly balance comfort-food familiarity with a fresh twist on classic Mexican street fare.
Ingredients You’ll Need
The secret to incredible Fried Chicken Street Corn Tacos is in the simple, vibrant ingredients that work together for craveable flavor and texture. Each component plays its part, so don’t skip or skimp—this is one delicious team effort!
- Chicken thighs: Juicy, boneless thighs are perfect for frying and stay tender inside that crispy coating.
- Buttermilk: The classic marinating trick for supremely moist chicken with a gentle tang.
- Hot sauce: Adds just enough kick to wake up your taste buds without overpowering the dish.
- All-purpose flour: The backbone of the crunchy breading that leads to those beautiful golden bites.
- Cornstarch: Makes the outer layer extra-light and crispy—a must for top-tier fried chicken.
- Paprika: Lends a warm, earthy note and a pop of color to the breading.
- Garlic powder: Provides that subtle savory depth everyone craves in fried food.
- Salt: Brings all the flavors to life—there’s no substitute for seasoning your chicken properly.
- Black pepper: Just the right bit of sharpness in every crunchy bite.
- Oil for frying: High-heat oils (like canola or vegetable) work best to keep things crisp, not greasy.
- Corn tortillas: Warm, slightly toasty tortillas make the perfect pocket for all your taco goodness.
- Corn kernels: Grilled or roasted corn brings smoky-sweet flavor and wonderful texture—canned or frozen work in a pinch.
- Mayonnaise: Key for the creamy street corn sauce; adds richness and mouthfeel.
- Sour cream: Adds a tangy layer to the creamy sauce, making the flavors pop.
- Cotija cheese: Salty, crumbly, and totally irresistible sprinkled over everything.
- Lime juice: Brings bright acidity to balance all the creamy and rich elements.
- Chili powder: Classic street corn spice, for that subtle warmth that lingers in the background.
- Cilantro: Just a sprinkle for freshness and color—a finishing touch that makes the tacos pop.
- Lime wedges: Essential for a zesty squeeze right before you dig in.
How to Make Fried Chicken Street Corn Tacos
Step 1: Marinate the Chicken
Start by mixing the buttermilk and hot sauce in a bowl, creating a tangy, spicy bath for your chicken. Add the bite-sized pieces of chicken thigh and stir until every morsel is coated. Let the magic happen in the fridge for at least 30 minutes (up to 4 hours if you want maximum tenderness). This step locks in juice and flavor, giving your Fried Chicken Street Corn Tacos their signature succulence.
Step 2: Prepare the Breading
In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and black pepper. This seasoned mix is what gives your chicken its super crispy shell, so take a second to appreciate how colorful and fragrant it is! Set up a little station with this bowl next to your marinated chicken.
Step 3: Fry the Chicken
Heat enough oil in a deep skillet or heavy pot to fully submerge the chicken pieces (aim for about 350°F). Take the chicken out of the marinade, letting any excess drip off, then dredge each piece in your flour mixture. Fry in batches, being careful not to crowd the pan. After 5 to 6 minutes, the chicken should be crisp and golden brown—absolutely irresistible! Let them drain on paper towels while you prepare the rest.
Step 4: Make the Street Corn Mixture
While the chicken cools, stir together mayonnaise, sour cream, lime juice, and chili powder to create your vibrant, tangy street corn sauce. In a separate bowl, toss the grilled corn kernels with half of the sauce and most of your cotija cheese. This mixture is creamy, zesty, and absolutely packed with flavor—the perfect match for your fried chicken.
Step 5: Warm the Tortillas
Don’t skip the tortilla-warming step—it makes all the difference! Heat each corn tortilla in a dry skillet for a minute or so on each side, or quickly microwave them under a damp paper towel. You’ll get soft, pliable tortillas ready to cradle all the fillings in your Fried Chicken Street Corn Tacos.
Step 6: Assemble and Serve
Time for the grand finale! Fill each tortilla with a few pieces of crispy fried chicken, then top with a generous spoonful of your elote-inspired street corn. Drizzle over the remaining sauce, scatter on cilantro and the rest of your cotija, and serve with lime wedges. Every taco should be colorful and absolutely bursting with flavor—get ready for rave reviews!
How to Serve Fried Chicken Street Corn Tacos
Garnishes
The right garnish elevates Fried Chicken Street Corn Tacos from delicious to show-stopping. Fresh cilantro and extra cotija cheese are a must for color and flavor. A final shower of chili powder or a splash of hot sauce never hurt either. Don’t forget the lime wedges—an essential finishing touch for that lively citrus burst!
Side Dishes
These tacos are stars on their own, but if you want to create a full spread, pair them with Mexican rice, refried beans, or a cool avocado salad. Crunchy pickled radishes or a simple cabbage slaw add a delightful Contrasto in texture and flavor, letting Fried Chicken Street Corn Tacos take center stage without overwhelming the palate.
Creative Ways to Present
For parties, make a DIY taco bar with all the fillings, sauces, and garnishes set out for self-assembly—everyone loves customizing their Fried Chicken Street Corn Tacos. For a weeknight family meal, arrange the tacos on a platter and pile on the toppings; a sprinkle of extra cotija and cilantro instantly makes them shine. Want mini versions? Use street taco-size tortillas for party-friendly sliders!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fried chicken and the street corn mixture separately in airtight containers in the fridge. Tortillas can be wrapped tightly in foil or a zip-top bag so they don’t dry out. This keeps everything crisp and fresh for round two tomorrow.
Freezing
Fried chicken freezes beautifully—just let the pieces cool completely, then store in a freezer-safe bag for up to a month. The corn and sauce mixture is better enjoyed fresh, but if you must freeze, freeze the corn filling and sauce separately. Thaw overnight in the fridge before reheating and assembling your tacos again.
Reheating
To restore the crunch on leftover chicken, reheat it in a 375°F oven for about 10 minutes or until sizzling and golden. Warm tortillas gently in a skillet or microwave. For the corn mixture, just give it a stir and let it come to room temperature, or zap it in the microwave for a few seconds if you prefer it warm on your Fried Chicken Street Corn Tacos.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breasts work well, though they can be a bit less juicy than thighs. Just cut them into even bite-sized pieces and be mindful not to overcook.
What’s the best way to make them spicier?
If you want fiery Fried Chicken Street Corn Tacos, add extra hot sauce to the marinade, mix diced jalapeño into the corn topping, or sprinkle sliced fresh chiles over each taco at serving time for a bold kick.
Can I air-fry or bake the chicken instead of deep frying?
Definitely! For a lighter twist, arrange breaded chicken on a wire rack, spritz with oil, and bake at 425°F until crisp (about 18–22 minutes) or air-fry in batches at 375°F for 10–14 minutes, flipping halfway through.
Do these tacos work with flour tortillas?
Yes, if you prefer a softer or larger taco, flour tortillas are a great swap. Warm them as you would corn tortillas for the best texture. The classic flavor of Fried Chicken Street Corn Tacos shines either way.
How can I make it dairy-free?
Try using plant-based mayo and sour cream for the sauce, and substitute a dairy-free cheese (or omit the cheese altogether). These adjustments keep Fried Chicken Street Corn Tacos creamy and satisfying for everyone.
Final Thoughts
With every bite, Fried Chicken Street Corn Tacos bring together crunch, spice, and irresistible Mexican-inspired street flavors—all in the fun and customizable package of a taco. Whether you’re feeding a crowd or spicing up a weeknight, these tacos are sure to turn any meal into a mini fiesta. Give them a spot in your dinner rotation and watch them become a fast favorite!
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Fried Chicken Street Corn Tacos are a delicious fusion of flavors, combining crispy fried chicken with savory street corn toppings, all wrapped up in a warm corn tortilla. Perfect for a fun and flavorful meal!
Ingredients
For the Fried Chicken:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- oil for frying
For the Street Corn Toppings:
- 6 small corn tortillas
- 1 cup cooked corn kernels (grilled or roasted preferred)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ¼ cup cotija cheese (crumbled)
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 2 tablespoons chopped cilantro
- lime wedges for serving
Instructions
- Marinate the Chicken: Combine buttermilk and hot sauce, add chicken, and marinate for 30 minutes to 4 hours.
- Prepare the Coating: Mix flour, cornstarch, paprika, garlic powder, salt, and pepper in a bowl.
- Fry the Chicken: Dredge marinated chicken in flour mixture, fry until golden and crispy.
- Make the Street Corn Sauce: Mix mayonnaise, sour cream, lime juice, and chili powder.
- Prepare the Street Corn: Toss cooked corn with half of the sauce and cotija cheese.
- Assemble Tacos: Fill warmed tortillas with fried chicken, street corn, sauce, and cilantro. Serve with lime wedges.
Notes
- For extra heat, add jalapeños or hot sauce.
- Air-fried or baked chicken can be used for a lighter option.
Nutrition
- Serving Size: 1 taco
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg
