You know, there are some recipes that just stick with you. The ones that become family legends, the kind you find yourself craving on a rainy Tuesday or when you’re absolutely desperate for something that feels like a hug in food form. For me, that’s where these fried chicken Street Corn tacos come in. I remember the first time I ever tried something similar at a little food truck festival years ago, and I was completely blown away. It was this perfect storm of crunchy, savory, creamy, and a little bit spicy, all wrapped up in a warm tortilla. I’ve been trying to recreate that magic ever since, tweaking and tasting until I landed on this version. It’s my go-to when I want to impress without spending hours in the kitchen, and honestly, it just makes me ridiculously happy to eat. If you’ve ever loved the idea of the classic elote or street corn, imagine that glorious flavor profile married with crispy, juicy fried chicken, all nestled into a soft taco. Yeah, it’s that good. It’s the kind of meal that makes everyone at the table pause and say, “Wow.”
What is fried chicken street corn tacos?
So, what exactly are these delightful little packages of joy? Think of them as a brilliant mash-up of a few of my favorite things. We’re talking about perfectly seasoned, crispy fried chicken pieces – not like a full-on dinner piece, but smaller, bite-sized morsels that are easy to eat. Then, we take that and layer it with the star of the show: street corn. This isn’t just any corn; it’s that incredible Mexican street corn (elote) style – creamy, tangy, a little smoky, and often studded with cotija cheese and a hint of chili. We wrap all of this goodness in a warm, soft corn tortilla, and then sometimes, just to kick things up a notch, we might add a drizzle of a quick, zesty sauce. It’s essentially taking all the best parts of Comfort Food and street food and combining them into one irresistible bite. It’s playful, it’s flavorful, and it’s definitely a step above your average taco night, but don’t let that scare you; it’s surprisingly approachable.
Why you’ll love this recipe?
Honestly, the list of reasons to love these fried chicken street corn tacos is pretty long, but I’ll give you the highlights! First off, the flavor. Oh, the flavor! You get that satisfying crunch from the fried chicken, followed by the creamy, cheesy, slightly spicy goodness of the street corn. It’s a party in your mouth, I’m telling you. The textures are just as amazing – the crisp chicken, the tender corn, the soft tortilla. It’s a symphony! What I love most about this recipe, though, is how relatively simple it is to pull off, especially considering how impressive it tastes. It feels fancy, but it’s totally doable on a weeknight if you’re feeling ambitious, or perfect for a weekend gathering where you want to wow your friends without being chained to the stove. Plus, it’s incredibly budget-friendly. You can often use pantry staples and a few fresh ingredients to create something that tastes like it came from a high-end restaurant. And talk about versatile! You can adjust the spice level, swap out the cheese, or even add other toppings if you’re feeling creative. It’s a recipe that truly sings, and it’s become a permanent fixture in my recipe rotation because it consistently delivers on taste and brings smiles all around. It’s that perfect blend of familiar comfort and exciting new flavors.
How do I make fried chicken tacos?
Quick Overview
The magic of these tacos comes together in a few key steps, but none of them are complicated. We’ll focus on getting our chicken perfectly crispy, then creating that irresistible street corn mixture, and finally, assembling everything into warm tortillas. It’s about building layers of flavor and texture. The beauty is you can have the corn mixture ready to go, and then fry the chicken right before you serve so it’s piping hot and super crunchy. It’s designed to be manageable and totally achievable, even for beginner cooks.
Ingredients
What is the recipe for Crispy Chicken?
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (Thighs stay super juicy, but breasts work too if you trim off excess fat!)
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 tablespoon hot sauce (like Frank’s RedHot or Sriracha – this adds flavor, not just heat, and helps the coating stick!)
Vegetable oil or other high smoke point oil, for frying (enough to fill your pot about 2-3 inches deep)
For the Street Corn:
4 cups fresh or frozen corn kernels (If using frozen, thaw and pat dry)
2 tablespoons unsalted butter
1/4 cup mayonnaise (Full-fat is best for creaminess!)
2 tablespoons finely chopped fresh cilantro
1/4 cup crumbled cotija cheese (or a mix of cotija and feta if cotija is hard to find)
1 tablespoon lime juice (from about half a lime)
1/2 teaspoon chili powder (or more, to taste!)
Salt and freshly ground Black Pepper, to taste
For Serving:
8-12 small corn tortillas (Warm these up for the best texture!)
Optional: extra cilantro, lime wedges, a drizzle of crema or Sour Cream, extra chili powder
Step-by-Step Instructions
Step 1: Prepare the Chicken for Frying
Get your chicken prepped first. Cut it into bite-sized pieces, about 1-inch cubes. Pat them really dry with paper towels – this is super important for getting a nice crispy coating. Set them aside in a bowl.
Step 2: Set Up Your Breading Station
In a shallow dish or pie plate, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. This is your dry dredge. In another shallow dish, whisk the eggs with the tablespoon of hot sauce. This is your wet dip. Make sure you have a plate or baking sheet lined with parchment paper or a wire rack ready for the breaded chicken.
Step 3: Dredge the Chicken
Working in batches, dip each piece of chicken into the egg mixture, letting any excess drip off, then transfer it to the flour mixture. Toss and coat each piece thoroughly, pressing gently to make sure the flour adheres. Place the coated chicken pieces onto your prepared plate or rack. You can let them sit for about 5-10 minutes; this helps the coating stick even better.
Step 4: Fry the Chicken
Pour your vegetable oil into a heavy-bottomed pot or Dutch oven, enough to come up about 2-3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of flour in; it should sizzle immediately. Carefully add the breaded chicken pieces to the hot oil, being careful not to overcrowd the pot (fry in batches!). Fry for about 4-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain and stay crispy. Season with a pinch more salt right away if you like!
Step 5: Make the Street Corn
While the chicken is frying or draining, make the corn. Melt the butter in a large skillet over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden. Remove the skillet from the heat. Stir in the mayonnaise, chopped cilantro, crumbled cotija cheese, lime juice, and chili powder. Mix everything until the corn is nicely coated and creamy. Season with salt and pepper to taste. Don’t be afraid to taste and adjust – maybe it needs a little more lime, or a pinch more chili powder!
Step 6: Warm the Tortillas
This step is key for great tacos! You can warm them up directly over a low gas burner flame for a few seconds on each side until they’re pliable, or wrap them in a damp paper towel and microwave for about 30 seconds. You can also warm them in a dry skillet.
Step 7: Assemble the Tacos
Now for the fun part! Lay out your warm tortillas. Spoon a generous amount of the street corn mixture onto each tortilla. Top with several pieces of the crispy fried chicken. Add any optional toppings like a little extra cilantro, a squeeze of lime, or a drizzle of crema. Serve immediately while everything is warm and the chicken is still super crispy!
What to Serve It With
These fried chicken street corn tacos are honestly a meal in themselves, but if you’re looking to round out the meal or serve them at a gathering, I’ve got some ideas! For a casual brunch, I love serving these alongside a big pitcher of fresh agua fresca – horchata or a bright mango flavor would be divine. If you’re feeling a bit more elegant for a brunch spread, a light, peppery arugula salad with a lemon vinaigrette cuts through the richness beautifully. For a full-on dinner, I often pair them with some simple black beans simmered with a little cumin and garlic, or some Mexican rice. They’re also fantastic with a side of pickled red onions or jicama slaw for an extra pop of crunch and tang. And for those times when you just need a comforting snack, they’re perfect on their own, maybe with a side of your favorite salsa or guacamole. My kids love them with a simple side of sliced avocado, which is always a win in my book!
Top Tips for Perfecting Your Fried Chicken Street Corn Tacos
Alright, let’s talk about making these absolutely perfect every single time. I’ve learned a few things along the way, and I’m happy to share them! First, when it comes to the corn, don’t skip patting it dry, especially if you’re using frozen. Excess water will steam the corn instead of letting it get those lovely little caramelized bits. And for the mayonnaise in the street corn, I really do find full-fat makes a difference in creaminess – it emulsifies better and just tastes richer. If you’re using fresh corn cut off the cob, let it get a little bit of color in the pan before adding the other ingredients; that sweetness is key. Now, for the chicken: patting it dry before breading is NON-NEGOTIABLE. It’s the secret to that shatteringly crisp coating. Also, don’t overcrowd the fryer. Seriously, resist the urge! If you put too much chicken in at once, the oil temperature will drop, and you’ll end up with greasy, soggy chicken instead of crispy perfection. Fry in batches and let the oil come back up to temperature between batches. For the tortillas, warming them is crucial. A cold, stiff tortilla is just sad. A warm, pliable one is the perfect vessel. And don’t be afraid to experiment with the spice level in the corn! If you love heat, add a pinch of cayenne pepper or a tiny bit of finely minced jalapeño. If you’re sensitive to spice, dial back the chili powder and maybe add a touch more paprika for smokiness. I also sometimes add a tiny dash of cumin to the corn mixture for an extra layer of earthy flavor. Trust me, a little cumin goes a long way and really elevates it. Finally, remember that serving them immediately is best. The chicken is at its crispiest right out of the fryer, and the corn is at its creamiest. If you have leftovers (which is rare in my house!), the chicken might lose some crispness, but they’re still delicious!
Storing and Reheating Tips
So, what happens if, by some miracle, you have leftovers? Or maybe you’re a planner and want to prep some components ahead of time? I’ve got you covered! For the street corn mixture, it holds up really well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully. The fried chicken, however, is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheating them is a bit of an art. The oven is your friend here! Spread the chicken pieces on a baking sheet and reheat at around 350°F (175°C) for about 5-10 minutes, or until warmed through and slightly crisped up again. Microwaving tends to make them a bit soft, so I really recommend the oven method if you can. For the tortillas, just warm them up fresh before serving. If you plan to make the corn ahead, I’d suggest adding the cilantro and lime juice right before serving to keep them freshest. You can also cook the chicken ahead and reheat it, but I’d strongly suggest frying it fresh if you have the time for the ultimate crunchy texture. The glaze, if you choose to add one, is also best drizzled just before serving to prevent the tortillas from getting soggy.
Frequently Asked Questions
Final Thoughts
Honestly, making these fried chicken street corn tacos is one of my absolute favorite things to do in the kitchen. It’s more than just a recipe; it’s an experience. The way the kitchen fills with the aroma of frying chicken and warm spices, the joy on people’s faces when they take that first bite… it’s pure culinary magic. They’re proof that you don’t need complicated techniques or obscure ingredients to create something truly spectacular and memorable. This recipe is a celebration of flavor, texture, and the simple joy of good food shared with people you love. I really hope you give these a try. If you’re a fan of crispy chicken and the incredible flavors of Mexican street corn, you’re going to be obsessed. Let me know in the comments below how yours turn out, or if you have any fun twists you tried! I love hearing your stories. Happy cooking!
Fried Chicken Street Corn Tacos
Ingredients
For the Fried Chicken
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.25 cup milk
- 3 cups vegetable oil for frying
For the Street Corn
- 2 cups frozen corn thawed
- 2 tablespoons butter
- 0.5 cup mayonnaise
- 0.25 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 1 lime juiced
- 0.5 teaspoon chili powder
For the Tacos
- 8 small corn tortillas
- lime wedges for serving
- extra cilantro for garnish
- sour cream or crema (optional)
Instructions
Prepare the Fried Chicken
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- In another shallow dish, whisk the eggs and milk.
- Dip each piece of chicken into the egg mixture, then dredge it in the flour mixture, ensuring it's fully coated. Place the coated chicken on a plate.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain.
Make the Street Corn
- In a medium skillet, melt the butter over medium heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
- Remove the skillet from the heat. Stir in the mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and chili powder. Mix until well combined.
Assemble the Tacos
- Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or directly over a low gas flame).
- Fill each warm tortilla with a generous portion of fried chicken and the street corn mixture.
- Garnish with extra cilantro, a squeeze of lime, and a dollop of sour cream or crema, if desired.
- Serve immediately.
