Description

These Fried Chicken Street Corn Tacos combine crispy golden chicken with the bold, creamy, and zesty flavors of classic Mexican street corn. Wrapped in warm tortillas and topped with tangy sauce, fresh cilantro, and crumbled cheese, these tacos are perfect for Taco Tuesday or any night you want something seriously crave-worthy.

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Ingredients

Scale

For the Fried Chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp salt
½ tsp black pepper
Vegetable oil for frying

For the Street Corn Topping:

1½ cups corn kernels (fresh, canned, or frozen and thawed)
¼ cup mayonnaise
¼ cup sour cream
½ tsp smoked paprika
½ tsp chili powder
1 tbsp lime juice
½ cup crumbled cotija or feta cheese
2 tbsp chopped fresh cilantro
Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas
Extra cotija or feta cheese for garnish
Lime wedges for serving
Extra chopped cilantro for topping
Diced red onion or pickled onions (optional)

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Instructions

Step 1: Marinate the Chicken
In a large bowl, combine chicken pieces with buttermilk.
Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

Step 2: Make the Street Corn Topping
In a bowl, mix together the corn, mayonnaise, sour cream, lime juice, paprika, chili powder, and cotija cheese.
Stir until well combined, then season with salt and pepper to taste.
Fold in chopped cilantro.
Cover and refrigerate until ready to use for best flavor.

Step 3: Bread the Chicken
In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
Remove chicken from the marinade, letting excess drip off.
Toss the pieces in the flour mixture until fully coated.
Place coated chicken on a plate and let it rest for 5–10 minutes to help the coating stick.

Step 4: Fry the Chicken
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat (350°F/175°C).
Carefully add chicken pieces in batches, frying until golden brown and cooked through (about 4–6 minutes).
Use a slotted spoon to transfer to a paper towel-lined plate or wire rack.
Let rest while you prep the tortillas.

Step 5: Warm the Tortillas
Heat a skillet or griddle over medium heat.
Warm the tortillas for 30–60 seconds on each side until soft and pliable.
Keep them warm in a clean towel.

Step 6: Assemble the Tacos
Place a few pieces of fried chicken on each tortilla.
Top generously with the street corn mixture.
Add a sprinkle of extra cheese, cilantro, and red onions if desired.
Serve with lime wedges for a burst of brightness.

Notes

Use Chicken Thighs – They stay juicier and are more flavorful when fried.
Double-Dip for Crunch – For extra crispy chicken, dip back in buttermilk and then coat in flour again before frying.
Drain Well – Let fried chicken rest on a wire rack to keep it crisp.
Fresh Corn – If you have fresh corn on the cob, grill it for added smoky flavor before cutting off the kernels.
Prep Ahead – The corn topping can be made a day in advance and stored in the fridge.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American-Mexican Fusion