Fried Chicken Street Corn Tacos Recipe

Introduction

These Fried Chicken Street Corn Tacos bring together crispy, juicy chicken with the fresh, tangy flavors of street corn and creamy jalapeño sauce. Perfect for a flavorful weeknight dinner or casual gathering, they offer a delicious twist on classic tacos that everyone will love.

Ingredients

• 1.5 lbs. chicken tenders
• Bacon, cooked crisp and diced (1 strip per taco)
• 8 flour tortillas
• 1 cup prepared Chuy’s creamy jalapeño copycat sauce
• 2 cups prepared street corn salad
• Lime wedges for serving
• 1 cup pickle juice
• 1/2 cup buttermilk
• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne powder
• 2 tablespoons hot sauce
• 1.5 cups buttermilk (additional)
• Peanut oil or vegetable oil (for frying chicken and pan-frying tortillas)

Instructions

1. Step 1: In a medium bowl, combine the pickle juice and 1/2 cup buttermilk. Submerge the chicken tenders in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
2. Step 2: In a separate bowl, mix the all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder to create the flour mixture.
3. Step 3: In another bowl, stir together the additional 1.5 cups buttermilk and hot sauce until combined. Add a few tablespoons of this wet mixture to the flour mixture and stir to form crumbs that will help the coating stick.
4. Step 4: Heat peanut or vegetable oil in a deep fryer or cast iron skillet to 350°F (175°C).
5. Step 5: Remove chicken from marinade and pat dry. Coat each piece first in the flour mixture, then dip into the buttermilk and hot sauce mixture, and again in the flour mixture. Make sure each piece is well coated, shaking off excess.
6. Step 6: Let the coated chicken rest for a few minutes until the coating becomes slightly pasty. Use separate hands for handling wet and dry ingredients to avoid clumping.
7. Step 7: Fry the chicken tenders in batches, adding no more than 3-4 pieces at a time, to avoid overcrowding. Fry until golden brown and the internal temperature reaches 165°F (74°C), turning occasionally.
8. Step 8: While the chicken is frying, warm a few tablespoons of neutral oil in a skillet over medium-low heat. Pan-fry tortillas 1-2 at a time, cooking each side for 1-2 minutes until golden brown but still pliable. Drain on paper towels.
9. Step 9: Assemble the tacos by placing one fried chicken tender on each tortilla, topping with a scoop of street corn salad, a drizzle of creamy jalapeño sauce, and some crispy diced bacon. Serve with lime wedges.

Tips & Variations

• Marinate the chicken overnight for deeper flavor and juiciness.
• Use a thermometer to ensure chicken is cooked safely without overcooking.
• Swap flour tortillas for corn tortillas for a gluten-free option.
• Add fresh cilantro or chopped jalapeños for an extra kick.
• To make it vegetarian, substitute the chicken with crisp-fried cauliflower bites.

Storage

Store any leftover fried chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to maintain crispiness. The tortillas and toppings are best served fresh but can be stored separately for a day to keep them fresh longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken cuts for this recipe?

Yes, chicken breast strips or thighs cut into tenders work well. Just adjust frying time as needed to ensure they cook through.

How do I keep the tortillas from getting soggy?

Pan-frying the tortillas until just golden helps create a barrier that prevents sogginess. Serve immediately after assembling for the best texture.

Fried Chicken Street Corn Tacos Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

These Fried Chicken Street Corn Tacos combine crispy, flavorful chicken tenders marinated in zesty pickle juice and buttermilk, coated in a seasoned flour and hot sauce batter, then fried until golden. Served on lightly pan-fried flour tortillas, topped with a creamy jalapeño sauce, tangy street corn salad, and crispy bacon, these tacos are a vibrant and satisfying fusion of bold textures and flavors perfect for a casual meal or gathering.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes (including marinade time)
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs. chicken tenders
• 1 cup pickle juice
• 1/2 cup buttermilk (for marinade)

Breading

• 1.5 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne powder

Wet Breading Mix

• 1.5 cups buttermilk
• 2 tablespoons hot sauce

Toppings and Assembly

• Bacon, cooked crisp and diced (1 strip per taco)
• 8 flour tortillas
• 1 cup prepared Chuy’s creamy jalapeño copycat sauce
• 2 cups prepared street corn salad
• Lime wedges, for serving

Cooking Oil

• Peanut oil or vegetable oil (for frying chicken and pan-frying tortillas)

Instructions

1. Marinate the Chicken: In a medium bowl, combine pickle juice and 1/2 cup buttermilk. Submerge the chicken tenders in the mixture, cover with plastic wrap, and refrigerate for at least 2 hours or preferably overnight to allow the flavors to penetrate.
2. Prepare the Flour Mixture: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
3. Prepare the Wet Mixture: In a separate bowl, stir together 1.5 cups buttermilk with 2 tablespoons hot sauce until well combined. Add a few tablespoons of this wet mixture into the flour mixture and stir until crumbly bits form that will help the coating stick to the chicken.
4. Heat the Oil: Preheat peanut or vegetable oil in a cast iron skillet or deep fryer to 350°F (175°C). Use enough oil to submerge the chicken pieces during frying.
5. Bread the Chicken: One piece at a time, remove chicken from marinade and pat dry. Dredge the chicken in the flour mixture, then dip into the buttermilk and hot sauce mixture, and then back into the flour mixture, pressing lightly to ensure a good coating. Shake off excess flour.
6. Rest the Coated Chicken: Set the coated chicken pieces aside for a few minutes to allow the coating to become slightly pasty, which helps it stick during frying. Use separate hands or utensils for wet and dry handling to avoid clumps.
7. Fry the Chicken: Carefully place 3-4 chicken tenders at a time into the hot oil. Do not overcrowd the pan. Fry the chicken until golden brown and the internal temperature reaches 165°F (74°C), turning them occasionally for even cooking, about 5-7 minutes per batch. Remove and drain on paper towels.
8. Pan-Fry the Tortillas: In a skillet over medium-low heat, add a few tablespoons of neutral oil. Cook 1-2 tortillas at a time, about 1-2 minutes per side, until golden brown and pliable. Drain on paper towels to absorb any excess oil.
9. Assemble the Tacos: Place one chicken tender in each tortilla. Top with a scoop of street corn salad, a drizzle of creamy jalapeño sauce, and diced crispy bacon. Serve with lime wedges on the side for squeezing over.

Notes

• Marinating chicken overnight enhances flavor and tenderness significantly.
• Use separate utensils or hands when moving between wet and dry ingredients to avoid clumping.
• Do not overcrowd the frying pan to maintain oil temperature and achieve a crispy crust.
• Pan-frying tortillas adds texture and flavor but keep them pliable for easy folding.
• Adjust cayenne powder for desired spice level or omit for milder heat.
• Leftover fried chicken can be reheated in an oven to maintain crispiness.

Keywords: fried chicken taco, street corn taco, jalapeno sauce, southern fried chicken, creamy street corn, homemade taco recipe