Description
These Fried Chicken Street Corn Tacos combine crispy, golden fried chicken with charred, creamy street corn topped with a zesty lime crema. Perfectly spiced and loaded with fresh cilantro and Cotija cheese, these tacos bring a delicious fusion of textures and flavors that are quick to make and sure to impress.
Ingredients
For the Fried Chicken
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup buttermilk
- Vegetable oil, for frying
For the Street Corn
- 2 cups frozen or fresh corn kernels (about 2 ears of corn)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
For the Lime Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt, to taste
To Assemble
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- 1/4 cup crumbled Cotija cheese (optional, for topping)
- Lime wedges, for serving
Instructions
- Make the Lime Crema: In a small bowl, mix together the sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until smooth and set aside.
- Prepare the Street Corn: In a medium skillet, heat the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are lightly charred or golden. If using frozen corn, make sure it’s fully thawed and drained.
- Mix the Street Corn Sauce: In a separate bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth. Add the charred corn to the bowl and toss until evenly coated. Set aside.
- Prepare the Fried Chicken Coatings: In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- Prepare Wet Mixture: In another shallow bowl, whisk the egg and buttermilk together.
- Heat Oil: Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
- Coat the Chicken: Dip the chicken pieces first into the flour mixture, then into the buttermilk mixture, and back into the flour coating thoroughly.
- Fry the Chicken: Fry the chicken in batches, avoiding overcrowding the pan. Cook for 4-5 minutes or until golden brown and fully cooked through. Remove chicken and drain excess oil on paper towels.
- Warm the Tortillas: Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos: Spread a spoonful of lime crema onto each tortilla. Add a generous portion of fried chicken, then top with the street corn mixture.
- Garnish and Serve: Garnish tacos with chopped fresh cilantro, crumbled Cotija cheese if using, and a squeeze of lime juice. Serve immediately with lime wedges on the side to enjoy the crispy, creamy, tangy, and flavorful tacos.
Notes
- You can adjust the cayenne pepper amount or omit it for milder fried chicken.
- Using fresh corn will yield better flavor, but frozen corn works well if fully thawed and drained.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- For gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Serve immediately for best texture of crispy chicken and warm tortillas.
