Fried Chicken Street Corn Tacos Recipe
This Fried Chicken Street Corn Tacos Recipe combines two beloved comfort foods into one amazing meal.
Equipment
- Large skillet or deep fryer
- Medium saucepan
- Mixing bowls
- Tongs
- Paper towels
- Measuring cups and spoons
- Sharp knife
- Cutting board
Ingredients
- 1 lb boneless chicken thighs cut into strips
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 eggs beaten
- Vegetable oil for frying
- 2 cups corn kernels fresh or frozen
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese crumbled
- 1 tsp chili powder
- 2 limes juiced
- 8 small corn tortillas
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat oil to 350°F in large skillet.
- Mix flour, paprika, garlic powder, salt, pepper.
- Dip chicken strips in beaten eggs first.
- Coat chicken pieces with seasoned flour mixture.
- Fry chicken strips for 4-5 minutes until golden.
- Remove chicken and drain on paper towels.
- Cook corn kernels in saucepan for 3 minutes.
- Mix mayonnaise, sour cream, cotija cheese, chili powder.
- Combine warm corn with creamy cheese mixture.
- Add lime juice to corn mixture and stir.
- Warm tortillas in dry skillet for 30 seconds.
- Fill tortillas with fried chicken and corn mixture.
- Garnish with fresh cilantro and lime wedges.
Notes
- Use chicken thighs instead of breasts They stay juicier and more flavorful when fried.
- Don't overcrowd the pan Fry chicken in batches for even cooking.
- Char the corn slightly This adds smoky flavor that mimics street corn.
- Warm your tortillas Cold tortillas break easily and don't taste as good.
- Make corn mixture ahead It tastes better after flavors have time to blend.