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)
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.
Notes
- For easier prep, use pre-cooked frozen popcorn chicken.
- You can char the corn in a skillet for a smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Assembling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
