Best Fried Chicken Street Corn Tacos: Your New Favorite!

Fried Chicken Street Corn Tacos represent a truly sensational culinary fusion, bringing together beloved comfort and vibrant street food flair into one unforgettable bite. Imagine the crisp, savory perfection of golden-fried chicken, nestled within a warm tortilla, then crowned with the irresistible tang and sweetness of Mexican street corn – a symphony of textures and flavors that will undoubtedly become a new favorite in your repertoire. This isn’t just another taco recipe; it’s a celebration of diverse culinary traditions, thoughtfully combined. The humble taco, a staple of Mexican cuisine for centuries, meets the iconic Southern fried chicken, and then they dance with the lively flavors of esquites, a popular corn dish enjoyed on bustling streets across Mexico, creating a modern classic.

What makes these particular tacos so captivating? It’s the ingenious balance. You get the comforting crunch and juiciness of perfectly seasoned chicken, harmoniously contrasted by the creamy, zesty, and slightly smoky char of the street corn, often elevated with cotija cheese, fresh cilantro, and a squeeze of lime. People adore this dish because it takes familiar, comforting elements and elevates them into something fresh and exciting, offering a delightful texture contrast and an explosion of taste in every single mouthful. We are thrilled to guide you through creating these incredible Fried Chicken Street Corn Tacos, ensuring a delicious and rewarding experience that proves fusion cuisine can indeed be extraordinarily satisfying and easy to master at home.

Ingredients:

• For the Fried Chicken:
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (like Tabasco or Frank’s RedHot)
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for extra kick)
  • Vegetable oil, canola oil, or peanut oil, for deep frying (about 6-8 cups)
• For the Street Corn Mixture:
  • 4 cups fresh or frozen corn kernels (if using fresh, about 4-5 ears of corn)
  • 2 tablespoons unsalted butter or olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons fresh lime juice (from about 1-2 limes)
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Pinch of salt and black pepper to taste
• For the Tacos:
  • 12-16 small flour or corn tortillas (6-inch size)
• Optional Garnishes and Serve-withs:
  • Extra lime wedges
  • More chopped fresh cilantro
  • Crumbled cotija cheese
  • A drizzle of your favorite hot sauce or a spicy crema
  • Quick pickled red onions (thinly sliced red onion, soaked in lime juice for 15 minutes)

Phase 1: Preparing the Irresistible Fried Chicken

Get ready to make some of the most flavorful and crispy fried chicken you’ve ever tasted! This chicken is the heart and soul of our “Fried Chicken Street Corn Tacos,” so we’ll give it the love and attention it deserves.

1. Brining the Chicken to Perfection:

   First, we’re going to ensure our chicken is incredibly tender and juicy by giving it a good soak. In a large bowl, combine the buttermilk, 1 tablespoon of hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these ingredients together until they are well combined. Add your cut chicken thighs to the buttermilk mixture, making sure every piece is fully submerged. Use your hands to really work the marinade into the chicken. Once coated, cover the bowl with plastic wrap and refrigerate it for at least 30 minutes, but for the most flavorful and tender results, I highly recommend brining for at least 2 hours, or even better, overnight (up to 12 hours). The longer it brines, the more flavor and moisture the chicken will absorb, leading to a truly superior bite in your “Fried Chicken Street Corn Tacos”.

2. Setting Up the Breading Station:

   While your chicken is brining, you can prepare your breading station. This organized approach makes the frying process much smoother. In a large, shallow dish or a wide bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add another 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to this flour mixture to ensure every layer of your fried chicken is seasoned. The cornstarch is our secret weapon here; it’s what gives the chicken that extra crispiness that will stand up beautifully in your “Fried Chicken Street Corn Tacos”. Make sure all the dry ingredients are thoroughly combined, breaking up any lumps, to create a uniform coating.

3. Breading the Chicken with Care:

   Once your chicken has finished brining, it’s time to bread it. Before you start, have a large baking sheet with a wire rack ready to place the breaded chicken on. This prevents the bottom from getting soggy. Take one piece of chicken at a time out of the buttermilk mixture, allowing any excess buttermilk to drip off for a few seconds. You want it coated, but not dripping. Transfer the chicken piece directly into the flour mixture. Using your clean, dry hand, thoroughly coat the chicken, pressing the flour mixture onto all sides. Really press it on there to create a thick, craggy coating. This is crucial for that ultimate crispy texture. Gently shake off any excess flour, then place the breaded chicken piece onto the prepared wire rack. Repeat this process with all the remaining chicken pieces. It’s important not to overcrowd the chicken on the rack; give them a little space. Allowing the breaded chicken to sit for about 10-15 minutes at room temperature before frying will help the coating adhere better, reducing the chance of it falling off in the hot oil. This step is vital for ensuring your “Fried Chicken Street Corn Tacos” have that perfect crunch.

4. Frying the Chicken to Golden Perfection:

   Now for the fun part! Pour enough vegetable, canola, or peanut oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 3 inches. Place the pot over medium-high heat and heat the oil to 350°F (175°C). Use a deep-fry thermometer to accurately gauge the temperature; this is key to perfectly cooked fried chicken. If the oil isn’t hot enough, the chicken will be greasy; if it’s too hot, the outside will burn before the inside cooks. Once the oil is at temperature, carefully add the breaded chicken pieces, one by one, into the hot oil. Do not overcrowd the pot! Fry the chicken in batches to maintain a consistent oil temperature. Overcrowding will drop the oil temperature too much, resulting in soggy chicken. Fry each batch for about 5-7 minutes, flipping occasionally, until the chicken is a deep golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C). As each batch finishes cooking, use a slotted spoon or tongs to transfer the fried chicken to a clean wire rack set over a baking sheet. Immediately sprinkle the hot chicken with a pinch of extra salt. Repeat with the remaining chicken, ensuring the oil returns to 350°F (175°C) between batches. This crispy fried chicken is going to be the absolute star of your “Fried Chicken Street Corn Tacos”.

5. Resting the Fried Chicken:

   Allow the fried chicken to rest on the wire rack for at least 5 minutes before cutting or serving. This allows the juices to redistribute, ensuring every piece is succulent and tender. Resting also helps the exterior maintain its incredible crispiness. While the chicken rests, you can start on your street corn mixture.

Phase 2: Crafting the Zesty Street Corn Mixture

This vibrant and flavorful street corn mixture, inspired by Mexican esquites, provides a fantastic tangy and creamy counterpoint to the crispy fried chicken. It’s what truly elevates these to “Fried Chicken Street Corn Tacos”.

1. Cooking the Corn to Sweet Tenderness:

   If you’re using fresh corn, cut the kernels off the cobs. In a large skillet, melt 2 tablespoons of unsalted butter or heat olive oil over medium-high heat. Add the corn kernels to the hot skillet. Cook the corn, stirring occasionally, for 5-7 minutes, or until the kernels are tender-crisp and have developed some beautiful charred spots. These charred bits add a wonderful depth of flavor. If you’re using frozen corn, there’s no need to thaw it beforehand; just add it directly to the skillet and cook until heated through and lightly browned. Once the corn is cooked to your liking, remove the skillet from the heat and set it aside to cool slightly while you prepare the dressing. The sweetness and slight char of the corn are fundamental for the balance in our “Fried Chicken Street Corn Tacos”.

2. Preparing the Creamy Street Corn Dressing:

   While the corn cools, prepare the luscious dressing. In a medium-sized bowl, combine the mayonnaise, sour cream or Mexican crema, 1/2 cup of crumbled cotija cheese, 2 tablespoons of fresh lime juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and 1/4 cup of chopped fresh cilantro. Whisk all these ingredients together until they are smooth and well incorporated. Taste the dressing and season with a pinch of salt and black pepper as needed. Remember that cotija cheese is quite salty, so add salt judiciously. This creamy, tangy, and slightly spicy dressing is what gives the street corn its iconic flavor, making it a perfect partner for the fried chicken in these “Fried Chicken Street Corn Tacos”.

3. Combining the Corn and Dressing:

   Add the slightly cooled, cooked corn kernels to the bowl with the creamy dressing. Stir everything together until the corn is thoroughly coated in the rich, flavorful mixture. The warmth of the corn will help meld the flavors beautifully. Give it another quick taste and adjust any seasonings if necessary. Perhaps a little more lime for brightness, or another pinch of chili powder for an extra kick. This street corn mixture is ready to be tucked into your tacos, bringing a vibrant burst of flavor and texture to every bite of your “Fried Chicken Street Corn Tacos”.

Phase 3: Assembling Your Ultimate Fried Chicken Street Corn Tacos

With all our components ready, it’s time for the grand finale: assembling these mouth-watering “Fried Chicken Street Corn Tacos.”

1. Warming the Tortillas:

   A warm tortilla is absolutely essential for a good taco; it makes them pliable and enhances their flavor. You have a few options here:

   • Skillet Method: Heat a dry skillet over medium-high heat. Place one tortilla in the hot skillet and cook for about 20-30 seconds per side, until it’s warmed through, slightly pliable, and perhaps has a few barely visible char marks. Repeat with the remaining tortillas, stacking them and keeping them warm wrapped in a clean kitchen towel.
   • Microwave Method: Wrap a stack of 5-6 tortillas in a damp paper towel and microwave on high for 30-60 seconds, or until warm and flexible.
   • Oven Method: Wrap a stack of tortillas in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

   Choose your preferred method, but don’t skip this step! A cold, stiff tortilla just won’t do for these incredible “Fried Chicken Street Corn Tacos”.

2. Building Your Tacos with Delicious Layers:

   Now for the main event! Take a warm tortilla and place it on your serving plate. Carefully arrange a generous spoonful of the crispy fried chicken pieces down the center of the tortilla. You can leave the chicken pieces whole or, for easier eating, you can chop them into slightly smaller, bite-sized pieces before placing them on the tortilla. Next, spoon a hearty portion of the creamy, zesty street corn mixture over the fried chicken. Be generous with the street corn; it’s a key flavor component. The combination of the warm, soft tortilla, the crispy, savory chicken, and the cool, creamy, and tangy corn creates a symphony of textures and tastes that is truly unparalleled. This is where your “Fried Chicken Street Corn Tacos” truly come to life.

3. Final Touches and Serving:

   To finish your “Fried Chicken Street Corn Tacos”, add any desired garnishes. A sprinkle of extra crumbled cotija cheese adds more salty goodness. A scattering of fresh cilantro provides a beautiful pop of color and freshness. A squeeze of fresh lime juice over the top brightens all the flavors and ties everything together. If you like a little extra heat, a drizzle of your favorite hot sauce or a dollop of spicy crema would be fantastic. For an added layer of flavor and crunch, quick pickled red onions provide a lovely tang. Serve your “Fried Chicken Street Corn Tacos” immediately, while the chicken is still warm and crispy. Each bite promises an explosion of textures and flavors, from the savory crunch of the chicken to the creamy tang of the street corn, all wrapped in a soft, warm tortilla. Enjoy every delicious moment!

Conclusion:

And there you have it, my friends! We’ve journeyed through the creation of what I truly believe is a taco masterpiece, a dish that transcends the ordinary and delivers an explosion of flavors and textures in every single bite. If you’re looking for a recipe that will absolutely delight your taste buds and impress anyone you serve it to, then look no further than these incredible Fried Chicken Street Corn Tacos. I’ve poured my heart into perfecting this recipe, ensuring that each component – from the perfectly seasoned, crispy fried chicken to the vibrant, creamy street corn mix, nestled within a warm tortilla – contributes to an unforgettable culinary experience. This isn’t just another weeknight meal; it’s a celebration of comfort food elevated, an ingenious fusion that brings together beloved elements into a harmonious whole. The crunch of the chicken, the sweetness and char of the corn, the tang of lime, and the subtle warmth of spices create a symphony that will have you reaching for just one more, time and time again. Trust me when I say, once you try this unique combination, you’ll understand why it has become a staple in my kitchen and a firm favorite among everyone who has tasted it.

The beauty of these tacos extends beyond their exquisite taste; it’s also in their versatility and the sheer joy they bring to the table. While they are undeniably perfect as a stand-alone star, don’t hesitate to get creative with your serving. For a complete meal, I love to pair them with a simple side of fluffy cilantro-lime rice, which perfectly complements the rich flavors without overpowering them. A refreshing black bean salad, perhaps with a sprinkle of cotija cheese and a light vinaigrette, also makes for an excellent companion, adding a fresh contrast. If you’re hosting a gathering, consider setting up a taco bar with various toppings, allowing your guests to customize their own culinary adventure. Think thinly sliced radishes for an extra crunch, pickled red onions for a tangy bite, or even a drizzle of homemade chipotle crema for an added smoky kick. A simple green salad with an avocado-lime dressing can also provide a wonderful freshness that balances the richness of the fried chicken.

But the customization doesn’t stop there! This recipe is incredibly adaptable, inviting you to put your own spin on it. If you’re not a fan of frying, you could easily opt for grilled chicken, seasoned just as intensely, offering a slightly lighter but equally delicious alternative. For those who enjoy a bit more heat, a pinch of cayenne pepper in the chicken dredge or a dash of your favorite hot sauce mixed into the street corn can really elevate the spice level. You could even experiment with different types of tortillas – crunchy hard shells for a textural contrast, or even lettuce wraps for a low-carb option that still delivers on flavor. Vegetarians can rejoice too, as this recipe can be easily adapted by substituting the fried chicken with crispy fried halloumi, seasoned plant-based chicken strips, or even seasoned black beans and roasted sweet potatoes for a delightful meat-free version that doesn’t compromise on the street corn’s incredible flavor profile. Imagine the sweet potato cubes roasted to perfection, mingling with the creamy corn – absolutely divine!

So, what are you waiting for? It’s time to roll up your sleeves, gather your ingredients, and embark on this incredibly rewarding cooking adventure. I wholeheartedly encourage you to give these Fried Chicken Street Corn Tacos a try in your own kitchen. I promise you, the aroma filling your home and the first glorious bite will make every effort worth it. Cooking should be an experience of joy and sharing, and I truly believe this recipe embodies that spirit. Once you’ve had a chance to whip up this dish, I would absolutely love to hear all about your experience! Did you stick to the recipe, or did you add your own creative twist? What was your favorite part of making and eating these tacos? Please, don’t be shy – share your thoughts, your successes, and even your questions in the comments below. Your feedback and stories are what truly inspire me and help this wonderful cooking community grow. Let’s make some delicious memories together!

Fried Chicken Street Corn Tacos

A sensational culinary fusion of crispy golden-fried chicken, nestled in warm tortillas and crowned with a vibrant, tangy, and sweet Mexican street corn mixture. This recipe combines comfort food with street food flair for an unforgettable bite, featuring perfectly seasoned chicken contrasted by creamy, zesty, charred corn, cotija cheese, cilantro, and lime.

Prep Time
15 Minutes

Cook Time
40 Minutes

Total Time
55 Minutes

Servings
12-16 tacos

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups buttermilk
• 1 tbsp hot sauce
• 1 tsp salt, plus more for seasoning
• 1/2 tsp black pepper, plus more for seasoning
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 6-8 cups vegetable, canola, or peanut oil, for deep frying
• 4 cups corn kernels (fresh or frozen)
• 2 tbsp unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese, plus more for garnish
• 2 tbsp lime juice
• 1/2 tsp chili powder, plus more for garnish
• 1/4 tsp garlic powder
• 1/4 cup chopped cilantro, plus more for garnish
• Pinch salt and black pepper to taste
• 12-16 small flour or corn tortillas (6-inch)

Instructions

1. Step 1
   Brine chicken for 30 min-12 hours in a mixture of buttermilk, 1 tbsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Prepare breading: whisk flour, cornstarch, paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Coat chicken in breading, pressing firmly, then let rest on a wire rack for 10-15 min.
2. Step 2
   Heat 3 inches of oil in a Dutch oven to 350°F (175°C). Fry chicken in batches for 5-7 min until golden, crispy, and 165°F (74°C) internal temp. Season with salt. Rest for 5 min.
3. Step 3
   Cook corn in 2 tbsp butter/oil for 5-7 min until tender-crisp with char. Prepare dressing: whisk mayonnaise, sour cream/crema, 1/2 cup cotija, 2 tbsp lime juice, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/4 cup cilantro. Combine corn and dressing, season to taste.
4. Step 4
   Warm tortillas using your preferred method. Fill each tortilla with fried chicken pieces (whole or chopped) and a generous spoonful of the street corn mixture.
5. Step 5
   Garnish with extra cotija, cilantro, lime juice, a drizzle of your favorite hot sauce, or quick pickled red onions. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.