Fried Chicken Street Corn Tacos
Prep Time: 20 min | Cook Time: 15 min | Serves: 4 (makes ~8 tacos)
Intro:
These Fried Chicken Street Corn Tacos are a flavor explosion! Crispy, golden fried chicken strips are tucked into warm tortillas and topped with a creamy, zesty Mexican-style street corn (elote) mix, then finished with a sprinkle of cheese, lime juice, and a touch of spice. It’s like fair food meets taco night—in the best way.
Ingredients:
For the Fried Chicken:
1 lb chicken tenders or boneless chicken thighs (cut into strips)
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup flour
½ cup cornstarch
1 tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Oil for frying
For the Street Corn Topping:
1½ cups corn kernels (fresh, canned, or thawed frozen)
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
½ tsp chili powder
¼ tsp smoked paprika
½ cup crumbled cotija or feta cheese
Juice of 1 lime
1–2 tbsp chopped cilantro
Salt, to taste
For Serving:
8 small flour or corn tortillas, warmed
Extra cheese, cilantro, and lime wedges
Optional: hot sauce, jalapeño slices, or pickled onions
Instructions:
1. Marinate Chicken:
In a bowl, combine chicken with buttermilk and hot sauce. Let marinate for at least 15 minutes (or up to overnight in the fridge).
2. Prep Coating:
In another bowl, mix flour, cornstarch, paprika, garlic powder, salt, and pepper.
3. Fry Chicken:
Heat about 1 inch of oil in a skillet to 350°F (175°C).
Remove chicken from marinade, let excess drip off, and dredge in flour mixture.
Fry chicken pieces for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
4. Make Street Corn Topping:
In a bowl, mix corn, mayo, sour cream, chili powder, paprika, cheese, lime juice, and cilantro. Season to taste.
5. Assemble Tacos:
Place a piece or two of fried chicken in each tortilla.
Top with a generous scoop of the street corn mixture.
Garnish with extra cheese, cilantro, and lime juice. Add hot sauce if desired.
✅ Tips:
Crispier chicken: Double dip the chicken in buttermilk and flour for extra crunch.
Lighter option: Use grilled or air-fried chicken.
Street corn shortcut: Use premade elote dip from the store.
Tortilla tip: Warm tortillas in a skillet or over an open flame for best flavor.
❓ Q & A:
Q: Can I make this with frozen chicken tenders?
A: Yes! Just cook them according to package directions and top with the street corn mix.
Q: Can I make the corn topping ahead?
A: Definitely. Store in the fridge for up to 2 days. Stir before using.
Q: What if I don’t have cotija cheese?
A: Feta, queso fresco, or grated parmesan all work well.
Q: Is it spicy?
A: It’s mildly spiced. Add hot sauce or jalapeños if you like more heat.
Nutrition (Approx. per 2 tacos):
Calories: ~550
Protein: 32g
Fat: 32g
Carbs: 35g
Fiber: 3g
Sugar: 4g
Sodium: ~820mg