If you dream of the ultimate fusion of comfort food and vibrant street eats, Fried Chicken Street Corn Tacos are the taco-night twist you never knew you needed. Crispy, juicy strips of fried chicken nestled on warm corn tortillas, topped generously with creamy, tangy Mexican street corn, fresh cotija, cilantro, and a hit of lime — every bite is bursting with contrast and pure joy. This recipe is an all-out flavor party, marrying Southern fried chicken with the irresistible zing of elote, guaranteed to make your next meal memorable!

Fried Chicken Street Corn Tacos Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Fried Chicken Street Corn Tacos is in the perfectly balanced flavors, thanks to a handful of straightforward ingredients. Each one has a starring role, from crisp chicken to zesty corn, making this recipe both simple and showstopping!

Chicken thighs: Juicy and flavorful, thighs create ultra-tender fried chicken strips that hold up beautifully in tacos.
Buttermilk: This tangy marinade helps tenderize the chicken and gives the coating a crave-worthy crunch.
All-purpose flour: The base for achieving that iconic golden crust we all love in fried chicken.
Cornstarch: Adds extra crispiness to the chicken coating, making every bite satisfyingly crunchy.
Garlic powder: A dash of savory spice that subtly enhances the chicken’s flavors.
Paprika: Lends a smoky, slightly sweet warmth both in taste and golden hue.
Salt: Essential for seasoning both the chicken and the final dish, bringing all the flavors into harmony.
Black pepper: Adds a gentle kick, making each mouthful irresistibly savory.
Vegetable oil: The best for frying thanks to its neutral flavor and high smoke point.
Corn tortillas: Soft and slightly toasty, these are the perfect vessels for your taco fillings.
Grilled or charred corn kernels: Smoky-sweet corn gives that authentic street corn texture and flavor.
Mayonnaise: Creates a creamy base for the elote-inspired topping.
Sour cream: Adds tang and creaminess, balancing out the richness of the mayo and cheese.
Lime juice: Brightens with citrusy pop, enhancing every ingredient it touches.
Chili powder: Brings subtle heat and depth to the street corn topping.
Cotija cheese: Salty and crumbly, this finishing touch adds traditional Mexican flair.
Cilantro: Fresh, herbal, and bright — a must for authentic flavor.
Optional hot sauce and lime wedges: For those who crave just a little extra zip at the table!

How to Make Fried Chicken Street Corn Tacos

Step 1: Marinate the Chicken

Start by placing your chicken thigh strips in a bowl and pouring buttermilk over the top. This simple step is the secret to tender, juicy fried chicken, so don’t rush it! Let the chicken soak and absorb all that tangy flavor for at least 30 minutes; if you’re planning ahead, you can even let it sit in the fridge for a few hours.

Step 2: Prepare the Coating

In a separate bowl, whisk together your flour, cornstarch, garlic powder, paprika, salt, and black pepper. Cornstarch is a game-changer here, making that breading extra light and crispy. Dredge each piece of buttermilk-soaked chicken in the flour mixture, pressing firmly to get that thick, craggy layer — it’s where the magic happens!

Step 3: Fry Up Perfect Chicken

Heat up a deep skillet with about two inches of vegetable oil until it reaches 350°F. To check if it’s ready, drop in a pinch of breading; if it sizzles, you’re good to go. Fry the chicken in batches so the oil stays hot and everything crisps up evenly. Five to six minutes per batch is all you need for golden, crunchy perfection. Drain the cooked pieces on paper towels to keep them crispy.

Step 4: Make the Street Corn Mixture

While the chicken is cooling, whip up the magic topping that sets Fried Chicken Street Corn Tacos apart! In a bowl, combine grilled or charred corn, mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and cilantro. It should be creamy, a little tangy, full of smoky-sweet flavor, and flecked with herbs. Pro tip: fire-roasted frozen corn works in a pinch!

Step 5: Warm the Tortillas

Tacos deserve warm, pliable tortillas, so toss them onto a dry skillet or directly over a gas burner for a few seconds on each side. You want them soft and fragrant, just starting to char around the edges. Wrap them in a towel to keep warm until assembly.

Step 6: Assemble the Tacos

Now for the fun part! Lay a few juicy chicken strips onto each tortilla. Spoon a generous heap of street corn mixture over the top — the more, the merrier! Shower on some extra cotija, tuck in a few cilantro leaves, and finish with a squeeze of lime and maybe a dash of hot sauce. Every Fried Chicken Street Corn Taco should look like a street food masterpiece.

How to Serve Fried Chicken Street Corn Tacos

Garnishes

A final flurry of fresh cilantro, extra crumbled cotija cheese, and plenty of lime wedges on the side can take your Fried Chicken Street Corn Tacos over the top. Drizzling hot sauce or scattering thin jalapeño slices adds extra brightness and personality; let everyone customize their own masterpiece!

Side Dishes

Keep the festive vibes alive by serving these tacos with classic Mexican sides. Think creamy refried beans, a crunchy slaw, or a simple avocado salad. Fresh watermelon or a grilled pineapple salsa brighten up the spread and make the whole meal feel like a summertime celebration.

Creative Ways to Present

Level up your Fried Chicken Street Corn Tacos presentation by serving them family-style on a big platter, letting guests build their own. Mini tacos are a hit for parties, or try pairing each taco with a shot of smoky mezcal or a tangy margarita. Garnish with edible flowers for a playful pop of color that will really wow your crowd!

Make Ahead and Storage

Storing Leftovers

If you happen to have any tacos left (unlikely, but possible!), store the fried chicken and corn topping separately in airtight containers. The chicken stays crispier this way, while the street corn mixture keeps its bold, creamy flavor. Everything keeps well in the fridge for up to 2 days.

Freezing

For best results, freeze only the cooked fried chicken strips. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag. The street corn mixture and tortillas are better made fresh, but you can freeze grilled corn kernels alone if you want to get a head start on prep!

Reheating

To bring your fried chicken strips back to their crispy glory, reheat them in a 375°F oven or air fryer until hot and crunchy. Avoid microwaving, as it can make the breading soggy. Warm tortillas just before assembling, and mix up a fresh batch of street corn topping for the best texture and taste.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer white meat, but be careful not to overcook it. Thighs are naturally juicier and a bit more forgiving, which is why they’re my favorite for Fried Chicken Street Corn Tacos.

How spicy are these tacos?

The base recipe is flavorful but mild, so everyone can dig in. If you love heat, just add more chili powder to the corn mixture, toss in some sliced jalapeños, or go wild with your favorite hot sauce on top.

Can I make these tacos gluten-free?

Definitely! Swap the all-purpose flour for a gluten-free flour blend and double-check that your corn tortillas are certified gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can enjoy.

What can I substitute for cotija cheese?

If you can’t find cotija, crumbled feta or queso fresco are great alternatives. They both offer that salty, tangy kick that makes the street corn topping sing.

Can I grill the chicken instead of frying?

Yes, grilling is a fantastic, lighter alternative if you’d rather skip frying. Brush the chicken with a bit of oil and season well, then grill until cooked through. While you’ll miss the crunch, you won’t lose out on the big, bold flavors that define Fried Chicken Street Corn Tacos.

Final Thoughts

If you’re craving something playfully bold, wildly tasty, and sure to be the hit of your dinner table, it’s time to dive into Fried Chicken Street Corn Tacos. This recipe is all about joy, color, and that lip-smacking blend of crispy, creamy, fresh, and tangy. Give them a try, have fun with the toppings, and watch everyone light up with that very first bite!

Fried Chicken Street Corn Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 tacos 1x
Diet: Non-Vegetarian

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Description

These Fried Chicken Street Corn Tacos are a delicious fusion of crispy chicken, flavorful street corn, and classic taco goodness. Perfect for a summer meal or anytime you’re craving a tasty taco treat!

Ingredients

Scale

Fried Chicken:

1 pound boneless, skinless chicken thighs cut into strips
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying

Street Corn Mixture:

1 1/2 cups grilled or charred corn kernels
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 cup crumbled cotija cheese
2 tablespoons chopped cilantro
optional hot sauce and lime wedges for serving

Additional:

8 small corn tortillas

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Instructions

Marinate the Chicken: Place chicken strips in buttermilk and marinate for at least 30 minutes.
Prepare the Flour Coating: Combine flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl.
Fry the Chicken: Dredge marinated chicken in flour mixture and fry in oil until golden and crispy.
Make the Street Corn Mixture: Mix corn with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and cilantro.
Warm Tortillas: Heat tortillas on a skillet or over a gas flame until pliable.
Assemble Tacos: Place fried chicken on tortillas, top with street corn mixture, and garnish as desired.