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Fried Chicken Street Corn Tacos

Crispy fried chicken tacos with street corn salsa in warm tortillas.
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Crispy, juicy fried chicken meets the zesty goodness of Mexican street corn in these irresistible Fried Chicken Street Corn Tacos. Served on warm tortillas and topped with a creamy, spicy corn salad, they bring bold flavors and fun textures to every bite. Perfect for taco night, parties, or any time you’re craving a flavor-packed meal!

Ingredients

Scale

For the Fried Chicken:

1 lb boneless, skinless chicken thighs (or breasts), cut into strips

1 cup buttermilk

1 teaspoon hot sauce (optional)

1½ cups all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Vegetable oil, for frying

For the Street Corn Topping:

1½ cups grilled or canned corn kernels

¼ cup mayonnaise

¼ cup sour cream

¼ cup crumbled cotija cheese (or feta)

1 tablespoon lime juice

½ teaspoon chili powder

1 tablespoon chopped cilantro

Salt, to taste

For the Tacos:

8 small corn or flour tortillas

Extra lime wedges, for serving

Chopped cilantro, for garnish

Optional toppings: sliced jalapeños, shredded lettuce, hot sauce

Instructions

Marinate the Chicken:
In a bowl, combine buttermilk and hot sauce. Add chicken strips and marinate for at least 30 minutes (or up to overnight in the fridge).

Prepare the Corn Topping:
In a medium bowl, mix the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, chopped cilantro, and a pinch of salt. Chill until ready to serve.

Coat and Fry the Chicken:
In another bowl, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
Remove chicken from buttermilk and dredge in the seasoned flour mixture, pressing to coat well.
Heat about 1½ inches of oil in a deep skillet or pot to 350°F (175°C).
Fry chicken in batches for 4–5 minutes or until golden brown and cooked through. Drain on a paper towel-lined plate.

Warm the Tortillas:
Heat tortillas in a dry skillet or over an open flame until warm and slightly charred. Keep covered to stay soft.

Assemble the Tacos:
Place a few fried chicken pieces on each tortilla. Top generously with the street corn mixture. Add cilantro, lime juice, or any extra toppings you like.

Serve Immediately:
Enjoy while hot with your favorite sides or dips!

Notes

Make it Spicier: Add extra hot sauce or jalapeños to the corn topping for a bolder kick.

Lighter Option: Swap fried chicken for grilled or air-fried chicken to reduce calories and fat.

Cheese Substitute: Cotija cheese can be swapped with crumbled feta or even shredded Parmesan.

Street Corn Shortcut: Use frozen grilled corn for quick prep.

Meal Prep Tip: The corn topping and chicken can be made ahead and stored separately in the fridge for up to 2 days. Assemble when ready to serve.

Nutrition

Keywords: Fried Chicken Street Corn Tacos

Find it online: https://mirayamsrecipe.com/fried-chicken-street-corn-tacos/