Description
Crispy fried chicken, creamy street corn, and spicy jalapeños come together in these bold, flavor-packed tacos — the ultimate fusion of comfort and street food that’ll keep you coming back for more!
Ingredients
For the Fried Chicken:
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1 lb chicken tenders or boneless thighs, cut into strips
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1 cup buttermilk
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1 cup all-purpose flour
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½ cup cornmeal
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1 teaspoon paprika
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½ teaspoon garlic powder
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Salt & pepper to taste
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Oil for frying
For the Street Corn Topping:
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1½ cups corn kernels (fresh, frozen, or canned)
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¼ cup mayonnaise
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2 tablespoons sour cream
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¼ cup crumbled cotija or feta cheese
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1 tablespoon lime juice
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1 jalapeño, finely chopped
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1 tablespoon chopped cilantro
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Salt to taste
For Serving:
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8 small flour or corn tortillas
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Extra lime wedges, cilantro, and jalapeño slices (optional)
Instructions
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Marinate the chicken in buttermilk for at least 30 minutes (or overnight).
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In a bowl, mix flour, cornmeal, paprika, garlic powder, salt, and pepper.
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Heat oil in a skillet over medium heat. Dredge chicken in flour mixture and fry until golden and cooked through (about 3–4 minutes per side). Drain on paper towels.
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In a separate bowl, mix corn, mayo, sour cream, cheese, lime juice, chopped jalapeño, cilantro, and salt to make the street corn topping.
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Warm tortillas in a dry skillet or microwave.
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Assemble tacos: place fried chicken in tortillas, top with street corn mix, and garnish with cilantro, lime, or extra jalapeños if desired.
Notes
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Want it spicier? Add hot sauce to the street corn or drizzle on top.
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You can also air fry or oven-bake the chicken for a lighter version.
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Try shredded rotisserie chicken for a quicker shortcut!
- Prep Time: 20 minutes |
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 42 g
- Fiber: 3g
- Protein: 28g