Fried Chicken Street Corn Tacos

$- 1 lb chicken thighs, boneless and skinless - 1 cup buttermilk - 1 cup all-purpose flour - 1 tsp paprika - 1/2 tsp cayenne pepper - 1 tsp garlic powder - 1 tsp onion powder - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1/4 cup mayonnaise - 1/4 cup crumbled cotija cheese - 1 tbsp lime juice - 2 tbsp fresh cilantro, chopped - 4 small corn tortillas - 1 avocado, sliced - Lime wedges for serving For the perfect fried chicken street corn tacos, you need key ingredients. First, marinate the chicken thighs in buttermilk. This step adds moisture and flavor. I suggest marinating for at least one hour or overnight for the best taste. Next, prepare the seasoning and coating. Mix all-purpose flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. This blend gives the chicken a tasty crunch. Now, focus on toppings. You will use corn kernels, mayonnaise, cotija cheese, lime juice, and fresh cilantro. This mix creates a creamy and zesty topping that pairs well with the fried chicken. Lastly, get some corn tortillas. They are the base for your tacos. Don’t forget avocado slices and lime wedges for serving. All these ingredients make a dish that is fun, fresh, and full of flavor. {{ingredient_image_1}} To start, combine one cup of buttermilk with one pound of boneless, skinless chicken thighs. The buttermilk helps make the chicken juicy and tender. Cover the bowl and place it in the fridge. Marinate the chicken for at least one hour. For the best flavor, let it soak overnight. Grab another bowl and mix one cup of all-purpose flour with one teaspoon of paprika, half a teaspoon of cayenne pepper, one teaspoon of garlic powder, one teaspoon of onion powder, salt, and pepper. This mix gives the chicken its tasty crust. Seasoning is key to getting great flavor. Next, heat about one inch of vegetable oil in a heavy skillet. Use medium-high heat until the oil is hot. Take the chicken out of the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour until fully coated. Fry the chicken for about six to eight minutes on each side. It should be golden brown and reach an internal temperature of 165°F. While the chicken fries, prepare the street corn topping. In a bowl, mix one cup of corn kernels, a quarter cup of mayonnaise, a quarter cup of crumbled cotija cheese, one tablespoon of lime juice, and two tablespoons of chopped cilantro. Season this mixture with salt to taste. If you want, try adding diced jalapeños for a spicy kick. Once the chicken is cooked, remove it from the oil and let it rest on paper towels to absorb extra oil. Warm four small corn tortillas in a dry skillet over medium heat until they are soft. Slice the fried chicken into strips. Place the chicken on each tortilla, then top with the corn mixture and sliced avocado. For a finishing touch, serve with lime wedges on the side. To make your tacos pop, arrange them on a colorful platter and garnish with extra cilantro. To make the best fried chicken, start with marination. Marinate your chicken thighs in buttermilk for at least one hour, but overnight works best. This helps make the chicken juicy and full of flavor. Next, the frying technique is key for crispiness. Heat your oil in a heavy skillet to the right temperature. You want it hot, around 350°F. This ensures a golden-brown crust. Fry the chicken for 6-8 minutes on each side. Always check that it is cooked through; it should reach an internal temperature of 165°F. Warming your tortillas is simple yet important. Use a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. If you need alternatives to corn tortillas, consider flour tortillas. They’re soft and can hold your toppings well. You could also try lettuce wraps for a low-carb option. For added taste, swap the mayonnaise in the street corn topping for Greek yogurt. This gives a creamy texture with a tangy flavor. You can also add smoked paprika for a unique twist. To adjust spiciness levels, use less cayenne pepper in the coating mix. If you like heat, add chopped jalapeños to the corn mixture. Always taste as you go, so you find your perfect balance. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken in buttermilk, the more tender and flavorful it will be. Aim for at least 1 hour, but overnight is ideal. Check Oil Temperature: To ensure perfectly fried chicken, use a thermometer to check that the oil is around 350°F before adding the chicken. This helps achieve that crispy golden crust. Rest the Chicken: After frying, let the chicken rest on paper towels for a few minutes. This allows excess oil to drain and keeps the chicken crispy. Serve Warm: Warm your tortillas just before assembling the tacos. This makes them more pliable and enhances the overall texture of your dish. {{image_2}} If you want a vegetarian twist, use plant-based chicken. Brands like Beyond Meat or Gardein work well. These alternatives mimic the taste and texture of fried chicken. Just marinate them in buttermilk like the original recipe. Then, coat them in the seasoned flour and fry until golden. You can enjoy the same crispy flavor without meat. Add local spices to give your tacos a unique taste. For example, a dash of cumin can bring warmth. If you like heat, try adding chipotle powder for a smoky kick. You can also swap cotija cheese with feta or queso fresco for different flavors. Top your tacos with fresh toppings like pickled jalapeños or fresh corn salsa. Each tweak brings a new twist to your meal. Pair your tacos with sides like Mexican rice or black beans. These complement the flavors well. For beverages, try a refreshing margarita or a cold beer. Present your tacos on a colorful platter for a fun look. Garnish with extra cilantro and lime wedges to make it pop. Enjoy the vibrant feast with friends or family! To store leftover Fried Chicken Street Corn Tacos, place them in an airtight container. This keeps them fresh and tasty. If you have extra chicken or toppings, store them separately. You can keep tacos in the fridge for up to three days. When reheating, I suggest using an oven. Preheat it to 350°F (175°C). Place the tacos on a baking sheet. Heat them for about 10-15 minutes. This method helps keep the chicken crispy. If you use a microwave, the tacos may get soggy. Yes, you can freeze fried chicken. To freeze, let it cool completely. Wrap each piece tightly in plastic wrap. Place them in a freezer bag. They can last up to three months. To thaw, move them to the fridge overnight. Then, reheat in the oven for the best texture. To make your fried chicken crispy, start with dry chicken. Pat it with paper towels. Soak it in buttermilk. This adds flavor and moisture. For the coating, mix flour with spices. Dredge the chicken in this mix. When frying, keep the oil hot. This helps form a crunchy crust. Fry the chicken in small batches. This keeps the oil temperature stable. Let the chicken rest on paper towels to soak up extra oil. Yes, you can use different chicken cuts. Chicken breasts work well if you prefer white meat. They may need less cooking time than thighs. For a juicier option, try drumsticks or wings. Each cut offers a unique flavor and texture. Just ensure all pieces cook to 165°F for safety. If you can't find cotija cheese, try feta. Feta adds a similar salty flavor. You can also use queso fresco for a milder taste. Creamy goat cheese is another option. Each cheese brings its own twist to the taco, so feel free to experiment! Yes, you can make this recipe gluten-free. Use gluten-free flour in place of all-purpose flour. Look for a blend that works well for frying. Make sure your buttermilk and corn tortillas are gluten-free too. Always check labels to be sure. You can still enjoy crispy fried chicken tacos without gluten! To find the best Fried Chicken Street Corn Tacos, check local food trucks. Many offer unique takes on tacos. Look for restaurants that focus on street food. Read reviews online to find popular spots. Ask friends for recommendations. They may know hidden gems in your area! This blog post covered everything you need for Fried Chicken Street Corn Tacos. You learned about key ingredients like marinated chicken, spices, and tasty toppings. I shared step-by-step instructions to prepare, fry, and assemble these tacos perfectly. Plus, I offered tips, variations, and storage advice. Now you can enjoy great tacos at home. Don’t hesitate to experiment with flavors and make this dish your own! Happy cooking!$

Fried Chicken Street Corn Tacos

Delicious tacos filled with crispy fried chicken and a flavorful street corn topping.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb chicken thighs, boneless and skinless
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
0.5 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
to taste salt and pepper
for frying oil vegetable oil
4 small corn tortillas
1 cup corn kernels (fresh or frozen)
0.25 cup mayonnaise
0.25 cup crumbled cotija cheese
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
1 avocado, sliced
for serving lime wedges

Instructions

In a medium bowl, pour the buttermilk over the chicken thighs. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor and tenderness.
In another bowl, mix the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until hot.
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the seasoned flour until fully coated.
Fry the chicken in the hot oil for about 6-8 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
While the chicken is frying, prepare the street corn topping. In a bowl, mix corn kernels, mayonnaise, cotija cheese, lime juice, and cilantro. Season with salt to taste.
Once the chicken is fully cooked, remove and let it rest on paper towels to absorb any excess oil.
Warm the corn tortillas in a dry skillet over medium heat until pliable.
To assemble the tacos, slice the fried chicken into strips and place them on each tortilla. Top with the corn mixture and sliced avocado.
Serve with lime wedges on the side for an extra zing.

Notes

Serve the tacos on a colorful platter, garnished with extra cilantro and lime wedges for a vibrant look.

Keyword fried chicken, street corn, tacos