Fried Chicken Street Corn Tacos

Introduction

There’s something about tacos that instantly brings a smile to my face. They’re just so fun, right? You can fill them with practically anything you fancy! But today, we’re taking a delicious twist on classic tacos with a fusion of flavors: Fried Chicken Street Corn Tacos. Picture this: crispy fried chicken, juicy sweet corn, and a tangy lime crema, all tucked inside soft corn tortillas. Honestly, it’s like a fiesta in your mouth!

I remember the first time I had street corn—it was at a local fair, slathered in creamy cheese and spices. I couldn’t believe how a simple corn on the cob could taste so amazing. Inspired by that experience, I decided to create these tacos, which have since become a family favorite. They’re perfect for casual weeknight dinners or as a fun option for gatherings with friends. Trust me; everyone will be going back for seconds!

These tacos are not only delicious but also surprisingly easy to make. You’ll be amazed at how quickly you can whip them up, even on a busy weeknight. So, let’s get started on this mouthwatering journey!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and quick prep, these tacos can be on your table in no time.
• Flavor Explosion: The combination of crispy chicken, fresh corn, and zesty crema creates a flavor profile that is simply irresistible.
• Family-Friendly: Kids and adults alike will love these tacos, making them a perfect family meal.
• Customizable: You can adjust the toppings and spice levels to suit your taste.

Imagine biting into a taco where the fried chicken is perfectly crispy, the corn is sweet and smoky, and the creamy sauce ties it all together. Each bite is a delightful crunch, followed by a burst of fresh flavors that will leave you wanting more. What’s not to love?

Preparation Time and Servings

• Total Time: 30-40 minutes
• Servings: 4-6 tacos (serves 2-3 people, depending on appetites)
• Nutrition Facts:
  • Calories per serving: Approximately 400
  • Protein: 22g
  • Carbohydrates: 30g
  • Fat: 20g

Ingredients

Here’s what you’ll need to make these mouthwatering Fried Chicken Street Corn Tacos:

Fried Chicken:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces): Tender and juicy, chicken thighs are perfect for frying.
• 1 cup buttermilk: Helps tenderize the chicken and creates a delicious flavor.
• 1 cup all-purpose flour: For breading that gives the chicken a perfect crispy texture.
• 1 tsp paprika: Adds a subtle smokiness and color.
• 1 tsp garlic powder: Brings depth of flavor to the chicken.
• Salt and pepper to taste: Essential seasonings for enhancing flavors.
• Oil for frying (canola or vegetable oil works well): You’ll need enough for frying, about 2-3 cups.

Street Corn:

• 2 cups sweet corn (fresh or frozen, thawed): Adds sweetness and crunch to the tacos.
• 1 tbsp butter: For sautéing the corn and adding richness.
• 1 tsp chili powder: Gives the corn a kick of heat.
• Salt and pepper to taste: Essential for seasoning.

Lime Crema:

• ½ cup sour cream: The base of the crema, providing creaminess.
• 1 lime (zested and juiced): Adds bright citrus flavor.
• 1 tsp garlic powder: For extra flavor.
• Salt to taste: To enhance the flavors.

Serving:

• Corn tortillas: 6-8 small tortillas, perfect for holding all the goodness.
• Fresh cilantro (for garnish): Adds a fresh, herby note.
• Lime wedges (for serving): A squeeze of lime brightens up the tacos!

Step-by-Step Instructions

Let’s break this down into easy steps to ensure you nail this recipe. Trust me, you’re going to impress everyone with your culinary skills!

1st Step: Marinate the Chicken

1. Prep the Chicken: In a mixing bowl, combine the chicken pieces and buttermilk. Let them soak for at least 15-20 minutes. This step is crucial for ensuring the chicken stays tender and juicy.
2. Season the Flour: In a separate shallow dish, mix the flour, paprika, garlic powder, salt, and pepper. This seasoned flour will give your chicken a fantastic flavor and crispy texture.

2nd Step: Fry the Chicken

3. Heat the Oil: In a large skillet, pour in enough oil to cover the bottom (about 1 inch deep). Heat it over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small piece of the flour mixture—if it sizzles, you’re good to go!
4. Coat the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, ensuring it’s fully coated. Shake off any excess flour.
5. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
6. Drain the Chicken: Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.

3rd Step: Prepare the Street Corn

7. Sauté the Corn: In the same skillet (drain the oil but don’t wipe it clean), melt the butter over medium heat. Add the sweet corn and sauté for about 5 minutes, until it starts to caramelize.
8. Season the Corn: Stir in the chili powder, salt, and pepper. Remove from heat and set aside.

4th Step: Make the Lime Crema

9. Mix the Crema: In a small bowl, combine the sour cream, lime juice, lime zest, garlic powder, and a pinch of salt. Mix well until smooth and creamy. Adjust seasoning to taste.

5th Step: Assemble the Tacos

10. Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.
11. Build the Tacos: On each tortilla, place a generous amount of the crispy fried chicken, followed by the sautéed street corn. Drizzle with the lime crema, and garnish with fresh cilantro.
12. Serve and Enjoy: Serve the tacos with lime wedges on the side. Encourage everyone to squeeze a bit of lime juice over their tacos for an extra burst of flavor!

How to Serve

These Fried Chicken Street Corn Tacos are best served warm and enjoyed immediately. Here are a few ideas to enhance your taco night:

• Serve with sides: Pair these tacos with Mexican rice or a fresh salad for a complete meal.
• Add toppings: Consider adding sliced jalapeños for some heat or diced avocado for creaminess.
• Drink pairings: A refreshing margarita or a chilled Mexican soda would complement these tacos beautifully.

Additional Tips

1. Drain the Chicken: When removing the chicken from the buttermilk, make sure to let the excess drip off to avoid a soggy coating.
2. Use a Thermometer: If you’re unsure about the chicken being fully cooked, use a meat thermometer. It’s a great way to ensure juicy, perfectly cooked chicken.
3. Keep It Warm: If you’re making these tacos for a crowd, keep the fried chicken warm in a low oven while you finish cooking everything.
4. Customize the Spice: Feel free to adjust the chili powder in the corn to suit your spice preference. You can add more or even mix in some cayenne for an extra kick.
5. Make It Ahead: You can fry the chicken and prepare the corn and crema ahead of time. Just assemble the tacos when you’re ready to eat!

Recipe Variations

Here are some fun ways to customize your Fried Chicken Street Corn Tacos:

• Vegetarian Option: Substitute the fried chicken with crispy fried cauliflower or chickpeas for a plant-based twist.
• Spicy Chicken: Marinate the chicken in a spicy buttermilk blend or add hot sauce to the flour mixture for a kick.
• Cheesy Corn: Mix in crumbled queso fresco or cotija cheese with the sautéed corn for an extra creamy texture.
• Herb Variations: Swap out cilantro for fresh parsley or green onions if you’re not a cilantro fan.

Freezing and Storage

If you find yourself with leftovers (which I doubt will happen!), here’s how to store them:

• Storage: Store leftover fried chicken and street corn in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep it crispy.
• Freezing: You can freeze the fried chicken pieces for up to 3 months. To reheat, bake them in the oven straight from frozen until heated through.

FAQ: Fried Chicken Street Corn Tacos

1. Can I use chicken breasts instead of thighs?

Yes, you can definitely use boneless, skinless chicken breasts. However, chicken thighs tend to be juicier and more flavorful, making them a preferred choice for frying. If you opt for breasts, be careful not to overcook them, as they can dry out quickly.

2. Can I make these tacos spicy?

Absolutely! If you like heat, you can add cayenne pepper or more chili powder to the corn. Additionally, consider marinating the chicken in hot sauce along with the buttermilk for a spicier kick. You can also add sliced jalapeños or hot salsa as toppings.

3. Can I prepare the ingredients ahead of time?

Yes! You can marinate the chicken and prepare the corn and lime crema a few hours in advance. Store everything separately in the refrigerator and assemble the tacos just before serving to keep the tortillas warm and fresh.

4. What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.

5. How do I keep the fried chicken crispy?

To keep your fried chicken crispy, avoid stacking it on top of each other after frying. Place the chicken on a wire rack over a baking sheet instead of on paper towels. This allows air to circulate around the chicken, preventing sogginess.

6. Can I make this recipe gluten-free?

Yes! You can use gluten-free all-purpose flour or a gluten-free breading mix for the fried chicken. Just make sure to check that your tortillas are also gluten-free if necessary.

7. What other toppings can I add to these tacos?

Feel free to get creative! You can add diced avocado, pickled red onions, or shredded cabbage for crunch. A sprinkle of feta or cotija cheese can also enhance the flavors. Fresh cilantro or parsley makes for a great garnish as well.

8. How should I store leftovers?

Store any leftover fried chicken and corn in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness. You can freeze the chicken for up to 3 months and reheat it straight from the freezer.

9. Can I use frozen corn?

Yes, frozen corn works perfectly! Just make sure to thaw it before sautéing. If using fresh corn, you can grill or roast it for added flavor before adding it to the tacos.

10. What beverages pair well with these tacos?

These tacos are delicious with a variety of drinks! Consider serving them with a refreshing margarita, a cold Mexican beer, or even a fruity agua fresca. For a non-alcoholic option, try a limeade or sparkling water with lime.

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Conclusion

And there you have it—Fried Chicken Street Corn Tacos that are not only easy to make but also packed with flavor and fun! Whether you’re hosting a taco night with friends or just craving something delicious for dinner, these tacos will not disappoint.

I hope you enjoy making these as much as I do. Gather your loved ones, whip up a batch, and watch everyone dive in with