Meet your new obsession: Fried Chicken Street Corn Tacos. These are the kind of tacos you break out when you really want to bring smiles to the table — a glorious mashup of juicy, crispy fried chicken and creamy, tangy street corn, all tucked inside warm, pillowy tortillas. Every bite bursts with layers of flavor, from crunchy, golden chicken to the zesty crown of corn, cheese, and lime. If you love a good taco night with a side of wow-factor, Fried Chicken Street Corn Tacos are about to become the star of your dinner rotation.

Fried Chicken Street Corn Tacos Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to play a delicious role, whether it’s bringing crunch, creaminess, or a punch of spice. Keep things simple, but don’t underestimate how each one elevates these Fried Chicken Street Corn Tacos into crave-worthy perfection!

Boneless chicken thighs or breasts: Thighs bring extra juiciness, but breasts work great for a leaner option—just be sure to slice them into even strips for even frying.
Buttermilk: This tangy marinade tenderizes the chicken and creates a golden, craggy crust when fried.
All-purpose flour: Essential for that classic crispy coating that clings beautifully to the chicken.
Cornstarch: Adds lightness and extra crunch, making each bite satisfyingly crisp.
Paprika: Lends a subtle smokiness and splash of deep color to the chicken’s coating.
Garlic powder: Delivers a savory, aromatic kick to both the batter and final flavor.
Salt: Brings out every other taste; don’t skimp!
Pepper: A bit of bite to offset the richer notes in the crispy chicken.
Vegetable oil for frying: Choose a neutral oil like canola or sunflower for even, golden frying.
Corn kernels: Fresh grilled, canned, or frozen and thawed all work; grilling adds smoky layers.
Mayonnaise: Brings the classic, creamy lushness to the street corn topping.
Sour cream: Slight tang and silkiness for the ultimate elote-style sauce.
Cotija or feta cheese: Both offer crumbly, salty pops—go with feta if cotija isn’t available.
Lime juice: Bright and zippy, it wakes up the flavors of the corn salad.
Chili powder: Just enough heat and earthy color to make the topping sing.
Salt and pepper (to taste): For dialing up the flavor right at the finish.
Chopped cilantro: Fresh, herby burst—add as much as you please.
Corn or flour tortillas: Choose your favorite; warm them for pliability and extra flavor.
Lime wedges and hot sauce (optional): For those who love a bright, spicy finish on their Fried Chicken Street Corn Tacos.

How to Make Fried Chicken Street Corn Tacos

Step 1: Marinate the Chicken

Begin by soaking your chicken strips in a buttermilk bath. This isn’t just for tradition—it tenderizes the chicken and gives the coating something to really cling to. Even a quick 30 minutes makes a difference, but if you have the time, letting it marinate overnight yields even juicier, more flavorful results.

Step 2: Prepare the Breading

While the chicken marinates, mix up the flour, cornstarch, paprika, garlic powder, salt, and pepper. This is your secret weapon for that crispy, flavorful crust. The cornstarch in particular ensures each bite is extra crunchy—don’t skip it!

Step 3: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep skillet until it reaches 350°F. Working in batches, take your chicken from the buttermilk, dredge it in the flour mixture, and slide it into the hot oil. Fry for 4 to 5 minutes, turning once, until the chicken is deeply golden and cooked through. Transfer each batch to a paper towel-lined plate to drain while you tackle the next round.

Step 4: Make the Street Corn Topping

In a bowl, combine the corn kernels, mayonnaise, sour cream, cotija or feta, lime juice, chili powder, cilantro, and a sprinkle of salt and pepper. This creamy, zesty topping is what sets these Fried Chicken Street Corn Tacos apart—think of it as the boldest, most flavorful elote you’ve ever had.

Step 5: Assemble the Fried Chicken Street Corn Tacos

Warm your tortillas in a skillet or wrapped in foil in the oven so they’re soft and pliable. Now layer on those crispy chicken strips, generously heap on the creamy corn topping, sprinkle more cheese, and finish with a squeeze of lime or splash of hot sauce if you like it fiery. Prepare for instant taco bliss.

How to Serve Fried Chicken Street Corn Tacos

Garnishes

Add a final flourish with a dusting of extra cotija or feta, a fresh squeeze of lime, or a scattering of chopped cilantro. If you’re a fan of heat, a drizzle of your favorite hot sauce kicks things up a notch—these finishing touches make each Fried Chicken Street Corn Taco truly sing.

Side Dishes

Pair these tacos with classic sides like creamy black beans, a simple avocado salad, or spiced Mexican rice for a hearty spread. If you want to keep it fresh and light, try a zippy cabbage slaw or juicy watermelon salad to balance out the richness of the fried chicken and corn topping.

Creative Ways to Present

Set up a build-your-own taco bar and let everyone customize their Fried Chicken Street Corn Tacos with extra toppings. For a fun twist at parties, slice the tacos into halves or thirds and serve as vibrant finger food on a platter, with colorful toothpicks and an array of salsas or sauces for dipping.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), keep the chicken and corn topping separate in airtight containers in the fridge. This helps preserve the crunch of the chicken and the fresh, creamy texture of the street corn. Store for up to 3 days for the best results.

Freezing

You can freeze the fried chicken strips after they’ve cooled completely—just place them on a baking sheet to freeze individually before transferring to a freezer bag. The street corn topping is best enjoyed fresh, so only freeze the chicken portion for up to one month.

Reheating

For maximum crispiness, reheat the chicken strips in a 375°F oven or air fryer for about 10 minutes, until hot and crunchy. Warm the tortillas gently, then assemble the tacos fresh with the street corn topping just before serving.

FAQs

Can I use pre-cooked or frozen popcorn chicken instead of frying my own?

Absolutely! Pre-cooked popcorn chicken is a fantastic time-saver and will still deliver great results. Just bake or air fry according to package instructions, then top with the street corn salad for quick Fried Chicken Street Corn Tacos.

How can I make these tacos gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free flour blend, and double-check that your corn tortillas are certified gluten-free. Everything else in the recipe is naturally gluten-free, making this a wonderfully inclusive meal option.

Do I have to grill the corn for the street corn topping?

While grilling the corn adds a deliciously smoky flavor, you can absolutely use canned or frozen (and thawed) corn for convenience. If desired, quickly char the kernels in a dry skillet for a similar effect before mixing the topping.

What’s the best way to keep the fried chicken crispy when serving a crowd?

Lay the fried chicken strips on a wire rack set over a baking sheet and keep them in a warm (200°F) oven while you finish frying the rest. This helps retain their signature crunch until you’re ready to assemble your Fried Chicken Street Corn Tacos.

Can I make the street corn topping ahead of time?

Yes! The topping can be prepared a few hours ahead and stored, covered, in the fridge. Stir in the cilantro just before serving for the freshest flavor and color.

Final Thoughts

If you’re seeking a showstopping, flavor-packed meal for taco night, you truly can’t go wrong with Fried Chicken Street Corn Tacos. The mix of creamy, cheesy corn and crispy chicken wrapped in a warm tortilla is simply irresistible. Give them a try—you might just find a new family favorite!

Fried Chicken Street Corn Tacos Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings (8 tacos) 1x
Diet: Non-Vegetarian

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Description

These Fried Chicken Street Corn Tacos are a delicious fusion of crispy fried chicken strips nestled in warm tortillas and topped with a creamy street corn mixture. Perfect for a flavor-packed meal any day of the week!

Ingredients

Scale

For the fried chicken:

1 pound boneless chicken thighs or breasts, cut into strips
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Vegetable oil for frying

For the street corn topping:

1½ cups corn kernels (grilled, canned, or frozen & thawed)
¼ cup mayonnaise
2 tablespoons sour cream
¼ cup crumbled cotija or feta cheese
1 tablespoon lime juice
½ teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped cilantro

For assembly:

8 small corn or flour tortillas, warmed
Extra lime wedges and hot sauce (optional)

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Instructions

Marinate the chicken: Marinate chicken strips in buttermilk for at least 30 minutes.
Prepare the flour mixture: Mix flour, cornstarch, paprika, garlic powder, salt, and pepper in a bowl.
Fry the chicken: Heat oil in a skillet, coat chicken in flour mixture, and fry until golden brown.
Make the street corn topping: Combine corn, mayo, sour cream, cheese, lime juice, chili powder, and cilantro.
Assemble the tacos: Fill tortillas with fried chicken, top with corn mixture, and add extra toppings if desired.