Name: Fried Chicken Street Corn Tacos- Flavor Fiesta
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12-16 tacos
Ingredients: 1.5 pounds chicken tenders; 1 cup pickle juice; 2 cups buttermilk, divided; 1.5 cups all-purpose flour; 1/4 cup cornstarch; 1 tablespoon garlic powder; 1 tablespoon paprika; 1 teaspoon salt; 1 teaspoon onion powder; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 2 tablespoons hot sauce; 5-6 ears of corn, grilled; 1/3 cup mayonnaise (for the corn); 1/3 cup cotija cheese, crumbled; 1/4 cup chopped fresh cilantro (for the corn); 2 scallions, thinly sliced (for the corn); 1 lime, juiced (for the corn); 1 clove garlic, minced (for the corn); 3/4 cup mayonnaise (for the ranch); 3/4 cup sour cream; 1/2 cup pickled jalapeños, chopped; 12-16 flour tortillas; Vegetable oil, for frying

Fried Chicken Street Corn Tacos are a symphony of flavors and textures that will transport your taste buds straight to a bustling fiesta. Imagin extracte this: crispy, golden fried chicken, perfectly seasoned and incredibly juicy, nestled within warm tortillas. But that’s jusgin extracthe beginning! We then elevate these incredible tacos with the vibrant, slightly smoky sweetness of street corn, also known as elote. It’s this delightful combination that makes Fried Chicken Street Corn Tacos so undeniably addictive and a crowd-pleaser for any occasion, from casual weeknight dinners to lively backyard barbecues. What truly sets these tacos apart is the harmonious marriage of comforting fried chicken goodness with the fresh, zesty punch of the corn, creating a dish that’s both familiar and excitingly new. Get ready to fall in love with every single bite!

Ingredients:

1.5 pounds chicken tenders
1 cup pickle juice
2 cups buttermilk, divided
1.5 cups all-purpose flour
¼ cup cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon cayenne pepper (or more, to taste)
2 tablespoons hot sauce
5-6 ears of corn, grilled
⅓ cup mayonnaise (for the corn)
⅓ cup cotija cheese, crum extractbled
¼ cup chopped fresh cilantro (for the corn)
2 scallions, thinly sliced (for the corn)
1 lime, juiced (for the corn)
1 clove garlic, minced (for the corn)
¾ cup mayonnaise (for the ranch)
¾ cup sour cream
½ cup pickled jalapeños, chopped
12-16 flour tortillas (depending on size)
Vegetable oil, for frying

Preparing the Chicken for Frying

To start our Fried Chicken Street Corn Tacos, we need to get our chicken ready. In a medium bowl, combine the 1.5 pounds of chicken tenders with the 1 cup of pickle juice and 1 cup of the buttermilk. The pickle juice is a secret weapon here, as its acidity helps to tenderize the chicken, making it incredibly juicy and flavorful. The buttermilk also contributes to tenderness and helps the breading adhere beautifully. Make sure the chicken is fully submerged in the mixture. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor infusion. This marination step is crucial for ensuring tender, flavorful chicken in every bite.

Coating the Chicken for a Crispy Crust

Next, we’ll prepare our dredgin extractg station for that irresistible crispy coating. In a shallow dish or a large zip-top bag, combine the 1.5 cups of all-purpose flour, ¼ cup of cornstarch, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 1 teaspoon of salt, 1 teaspoon of onion powder, ½ teaspoon of black pepper, and ½ teaspoon of cayenne pepper. The cornstarch is key here; it helps create an extra crispy and light coating that will hold up beautifully when fried. Whisk these dry ingredients together until they are thoroughly combined. Now, take your marinated chicken tenders out of the buttermilk mixture, letting any excess drip off, but don’t wipe them dry. Add the chicken tenders to the flour mixture and toss them around until each piece is completely coated. Press the flour onto the chicken to ensure good adhesion. For an even thicker, craggier crust, you can dip each floured chicken tender back into the remaining 1 cup of buttermilk and then dredge it in the flour mixture again. Set the coated chicken aside on a wire rack while you prepare the corn.

Crafting the Vibrant Street Corn

While the chicken is getting its coating, let’s focus on the star of our taco topping: the street corn. If your corn isn’t already grilled, you’ll want to grill it until it’s slightly charred and tender. Once the corn is grilled, carefully cut the kernels off the cob. In a medium bowl, combine the ⅓ cup of mayonnaise, the corn kernelrum extractthe crumbled ⅓ cup of cotija cheese, ¼ cup of chopped fresh cilantro, 2 thinly sliced scallions, the juice of 1 lime, and 1 minced clove of garlic. Toss everything together gently until the corn kernels are well coated and everything is evenly distributed. The lime juice will add a bright, zesty counterpoint to the richness of the mayonnaise and cheese. Taste and adjust seasonings as needed – you might want a pinch more salt or a squeeze of lime. Set this delicious street corn mixture aside.

Whipping Up the Creamy Ranch Drizzle

No taco is complete without a luscious sauce, and our creamy ranch drizzle is the perfect complement. In a small bowl, combine the ¾ cup of mayonnaise and the ¾ cup of sour cream. Add the 2 tablespoons of hot sauce – this will give our ranch a subtle kick and a beautiful reddish hue. Mix these ingredients together until smooth and well combined. Stir in the ½ cup of chopped pickled jalapeños. These add a tangy, slightly spicy element that cuts through the richness of the fried chicken and the creamy ranch. Taste the ranch and adjust the hot sauce or jalapeño amount to your preference. If you like it spicier, add more hot sauce or jalapeños. If you prefer it milder, you can use less. This sauce is designed to be a cooling yet flavorful counterpoint to the heat and crunch of the chicken.

Frying the Chicken to Golden Perfection

Now for the exciting part: frying the chicken! Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). It’s important to maintain this temperature for perfectly cooked chicken. Carefully place the coated chicken tenders into the hot oil, working in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to greasy chicken. Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a thermometer to check for accuracy. Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This step ensures maximum crispiness. You can sprinkle a little extra salt on the hot chicken immediately after frying for enhanced flavor.

Assembling Your Fried Chicken Street Corn Tacos

With all our components ready, it’s time to assemble our spectacular Fried Chicken Street Corn Tacos! Gently warm your flour tortillas according to package directions. You can do this in a dry skillet over medium heat, in the microwave, or briefly in the oven. Now, take a warm tortilla and place a few pieces of your perfectly fried chicken tender on it. Don’t be shy – load them up! Spoon a generous amount of the vibrant street corn mixture over the chicken. Finally, drizzle a good amount of your creamy, spicy ranch sauce over everything. Garnish with a little extra cilantro or scallions if you like. Repeat this process for all your tacos. Serve immediately and enjoy the explosion of flavors and textures in every bite – the crispy chicken, the sweet and savory corn, the tangy jalapeños, and the creamy ranch all come together in a harmonious symphony.

Conclusion:

I hope you’ve enjoyed learning how to create these absolutely delicious Fried Chicken Street Corn Tacos! We’ve covered everything from preparing the perfectly seasoned fried chicken to crafting that irresistible elote-inspired corn salsa. These tacos are a true flavor explosion, combining crispy, savory chicken with the sweet, smoky, and tangy notes of the street corn. They’re perfect for a fun weeknight dinner, a backyard barbecue, or any gathering where you want to impress your guests with minimal fuss.

For serving suggestions, I love to present these Fried Chicken Street Corn Tacos with extra lime wedges for squeezing, a dollop of crema or sour cream, and a sprinkle of fresh cilantro. A side of black beans or rice also complements them wonderfully. Don’t be afraid to get creative with variations! You could try a spicier corn salsa by adding some jalapeños, or swap out the chicken for grilled shrimp for a seafood twist. You can even experiment with different tortilla types like flour or whole wheat. The possibilities are endless! So go ahead, give these Fried Chicken Street Corn Tacos a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Q1: Can I make the fried chicken ahead of time for these Fried Chicken Street Corn Tacos?

Yes, you absolutely can! Once the chicken is fried and cooled, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a skillet or the oven to ensure it stays crispy.

Q2: What if I don’t have Cotija cheese for the street corn?

No problem at all! If you can’t find Cotija cheese, you can substitute it with crum extractbled feta cheese or even a sharp cheddar cheese. The flavor profile will be slightly different, but it will still be delicious in your Fried Chicken Street Corn Tacos.