Scale

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

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.

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.

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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!

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.
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.

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!
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.
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).
Drain the Chicken: Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.

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.
Season the Corn: Stir in the chili powder, salt, and pepper. Remove from heat and set aside.

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.

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.
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.
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!