Name: Fried Chicken Street Corn Tacos-Flavorful Fiesta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-15 tacos
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; 2 teaspoons salt, divided; 1 teaspoon onion powder; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; 2 tablespoons hot sauce; 5-6 ears corn, grilled; ⅓ cup mayonnaise; ⅓ cup cotija cheese, crumbled; ¼ cup fresh cilantro, chopped; 2 scallions, thinly sliced; 1 lime, juiced; 1 clove garlic, minced; ¾ cup mayonnaise; ¾ cup sour cream; ½ cup pickled jalapeños, chopped; 12-15 small flour tortillas; Vegetable oil, for frying

Fried Chicken Street Corn Tacos are more than just a meal; they’re an explosion of flavor and a culinary adventure all rolled into one irresistible package. Have you ever craved that perfect bite, a symphony of textures and tastes that transports you straight to a bustling night market? That’s precisely the magic held within these incredible tacos. People adore them because they effortlessly combine the satisfying crunch of perfectly seasoned fried chicken with the sweet, smoky, and slightly tangy goodness of elote – Mexican street corn. What truly sets our Fried Chicken Street Corn Tacos apart is the harmonious blend of crispy, golden chicken pieces nestled alongside vibrant, creamy corn, all brought together by fresh garnishes and a warm tortilla embrace. It’s a dish designed to be shared, savored, and remembered, making it a guaranteed crowd-pleaser for any occasion.

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
2 teaspoons salt, divided
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon cayenne pepper (or more, to taste)
2 tablespoons hot sauce
5-6 ears corn, grilled
⅓ cup mayonnaise (for the corn)
⅓ cup cotija cheese, crum extractbled
¼ cup fresh cilantro, chopped
2 scallions, thinly sliced (green and white parts)
1 lime, juiced
1 clove garlic, minced
¾ cup mayonnaise (for the ranch)
¾ cup sour cream
½ cup pickled jalapeños, chopped
12-15 small flour tortillas
Vegetable oil, for frying (enough to fill your pot about 2-3 inches deep)

Marinating the Chicken

Start by preparing your chicken for maximum flavor and tenderness. In a medium bowl, combine the 1.5 pounds of chicken tenders with 1 cup of pickle juice and 1 cup of buttermilk. Ensure the chicken is fully submerged. The acidity in the pickle juice and buttermilk works wonders to break down the chicken fibers, making it incredibly tender and juicy. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavor it will absorb.

Preparing the Crispy Coating

While the chicken marinates, let’s get our coating ready. In a shallow dish or a large ziplock bag, whisk together the 1.5 cups of all-purpose flour and ¼ cup of cornstarch. The cornstarch is a secret weapon here; it helps create an extra-crispy, light, and golden-brown crust that’s irresistible. Now, it’s time to add our seasoning blend. Stir in 1 tablespoon of garlic powder, 1 tablespoon of paprika for a lovely color and smoky depth, 1 teaspoon of salt, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and ½ teaspoon of cayenne pepper for a gentle kick. If you love spicy food, feel free to increase the cayenne. Whisk everything together thoroughly to ensure the seasonings are evenly distributed throughout the flour mixture. This ensures every piece of chicken gets a flavorful coating.

Coating the Chicken for Frying

Once your chicken has marinated, it’s time to dredge it. Remove the chicken tenders from the marinade, letting any excess drip off. You don’t need to rinse them. In a separate bowl, whisk together the remaining 1 cup of buttermilk with 2 tablespoons of hot sauce. The hot sauce adds a subtle tang and heat that infuses directly into the coating. Now, take each chicken tender, dip it into the buttermilk mixture, ensuring it’s fully coated, and then transfer it to the seasoned flour mixture. Press the flour mixture onto the chicken, making sure it adheres well. For an extra thick and crunchy coating, you can double-dip: dip the floured chicken back into the buttermilk mixture, then dredge it in the flour mixture again. Place the coated chicken tenders on a wire rack set over a baking sheet. This allows air to circulate, preventing the coating from becoming soggy before frying. Let the coated chicken rest for about 10-15 minutes; this resting period helps the coating adhere better during frying, preventing it from falling off.

Frying the Chicken

Now for the most satisfying part – the frying! Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Using a thermometer is highly recommended for optimal results. Carefully place a few coated chicken tenders into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature, leading to greasy chicken. Fry the chicken for about 5-7 minutes, turning occasionally, until it’s golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the fried chicken tenders from the oil with a slotted spoon or spider strainer and place them on a clean wire rack set over a baking sheet to drain any excess oil. You can keep them warm in a low oven (around 200°F or 95°C) while you prepare the corn and tortillas.

Assembling the Street Corn Topping

While the chicken is frying or resting, let’s make our vibrant street corn topping. In a medium bowl, combine the ⅓ cup of mayonnaisrum extractthe crumbled ⅓ cup of cotija cheese, the chopped ¼ cup of fresh cilantro, the sliced 2 scallions, the juice of 1 lime, and the minced 1 clove of garlic. Gently toss these ingredients together. The cotija cheese provides a salty, slightly tangy flavor that’s classic for street corn, while the cilantro and scallions offer fresh herbaceous notes. The lime juice brightens everything up, and the garlic adds a pungent depth. Make sure the grilled corn kernels are cool enough to handle before adding them to this mixture. Add the kernels from your 5-6 ears of grilled corn to the bowl and gently mix everything until the corn is evenly coated with the creamy, cheesy, and herbaceous dressing.

Making the Creamy Ranch and Warming Tortillas

For the final touch, let’s prepare our creamy ranch drizzle. In a small bowl, whisk together the ¾ cup of mayonnaise and ¾ cup of sour cream until smooth. Stir in the ½ cup of chopped pickled jalapeños. The jalapeños add a delightful spicy and vinegary punch that cuts through the richness of the ranch. Taste and adjust seasoning with a pinch of salt and pepper if desired. Next, warm your flour tortillas. You can do this a few ways: wrap them in a damp paper towel and microwave for 30-60 seconds until pliable, or warm them gently in a dry skillet over medium heat for about 30 seconds per side until soft and flexible. This makes them easy to fold into tacos without tearing.

Conclusion:

And there you have it – your guide to creating incredibly delicious Fried Chicken Street Corn Tacos! We’ve walked through each step, from achieving perfectly crispy fried chicken to crafting that vibrant, flavorful street corn. These tacos are a celebration of textures and tastes, a true explosion of comfort food with a fun, festive twist. Don’t be intimidated by the frying; the results are absolutely worth it. Serve these up for your next taco Tuesday, a casual get-together, or even a family dinner. They’re guaranteed to be a crowd-pleaser!

For serving suggestions, consider a side of black beans, rice, or a simple leafy green salad. A refreshing lime wedge is essential for that final zesty touch. If you’re feeling adventurous, try adding a drizzle of avocado crema or a sprinkle of crum extractbled cotija cheese. The beauty of Fried Chicken Street Corn Tacos lies in their versatility. Don’t hesitate to adjust the spice level of your corn, experiment with different taco seasonings for your chicken, or even swap out the chicken for tender beef carnitas.

We encourage you to give these Fried Chicken Street Corn Tacos a try. Gather your friends and family, get creative in the kitchen, and most importantly, enjoy every single bite of this delightful creation. Happy cooking!

Frequently Asked Questions:

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

Yes, you can definitely make the fried chicken ahead of time. Once fried and cooled, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a single layer on a baking sheet in a preheated oven at around 375°F (190°C) for about 5-10 minutes, or until heated through and still crispy. This will save you time when assembling your Fried Chicken Street Corn Tacos.

Q2: My street corn mixture seems a little too wet. How can I fix it for the Fried Chicken Street Corn Tacos?

If your street corn mixture is too wet, you can gently drain off any excess liquid before adding it to your tacos. You can also add a little more mayonnaise or crema, and perhaps a touch more grated cheese, to help thicken it up. Ensure your corn is well-drained after cooking before mixing it with the other ingredients.