Fried chicken street corn tacos with jalapeño combine crispy, juicy fried chicken with the bold flavors of Mexican street corn, all wrapped in a warm tortilla. Topped with tangy crema, fresh cilantro, and spicy jalapeños, these tacos are a flavorful fusion perfect for any occasion.
Why You’ll Love This Recipe
- Flavor explosion: Juicy fried chicken, creamy street corn, and spicy jalapeños create the ultimate taco.
- Versatile: Great as a main dish or party appetizer.
- Customizable: Adjust the spice level and toppings to your taste.
- Crowd-pleaser: A unique twist that’s perfect for taco night or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fried Chicken:
- Chicken breasts or thighs, cut into strips
- Buttermilk
- Hot sauce (optional)
- All-purpose flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt and black pepper
- Oil for frying
For the Street Corn:
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise
- Sour cream or Mexican crema
- Lime juice
- Chili powder
- Cotija cheese, crumbled
- Fresh cilantro, chopped
For Assembly:
- Small tortillas (corn or flour)
- Jalapeños, sliced (fresh or pickled)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
Prepare the Fried Chicken:
- Marinate the chicken: In a bowl, combine buttermilk and hot sauce. Add the chicken strips, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
- Make the coating: In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the chicken: Remove the chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to coat evenly.
- Fry the chicken: Heat oil in a deep skillet or frying pan to 350°F (175°C). Fry the chicken in batches for 4-6 minutes, or until golden brown and cooked through. Drain on paper towels.
Prepare the Street Corn:
- If using fresh corn, cook the kernels in a hot skillet or grill pan until slightly charred. For canned or frozen corn, drain and pat dry before cooking to avoid sogginess.
- In a bowl, mix mayonnaise, sour cream, lime juice, and chili powder. Stir in the cooked corn and half of the Cotija cheese.
Assemble the Tacos:
- Warm the tortillas in a skillet or microwave until pliable.
- Place a piece of fried chicken on each tortilla.
- Top with a generous scoop of street corn, sliced jalapeños, and fresh cilantro.
- Sprinkle with remaining Cotija cheese and serve with lime wedges on the side.
Servings and Timing
- Servings: Makes 6-8 tacos
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Spicy kick: Add cayenne pepper to the chicken coating or use pickled jalapeños for an extra tangy heat.
- Healthier option: Swap fried chicken for grilled or baked chicken.
- Vegan twist: Use plant-based chicken and vegan mayo and crema for a plant-based version.
- Cheesy upgrade: Add shredded Monterey Jack or cheddar cheese to the tacos.
Storage/Reheating
- Storage: Store leftover chicken and street corn separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in an oven or air fryer at 350°F (175°C) to restore crispiness.
FAQs
1. Can I use store-bought fried chicken?
Yes, it’s a convenient shortcut that still tastes great.
2. What type of tortillas work best?
Both corn and flour tortillas work well. Use your preference or what’s on hand.
3. Can I bake the chicken instead of frying?
Yes, bake the chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through. Spray with oil for a crispier coating.
4. Can I make the street corn ahead of time?
Yes, prepare the street corn up to a day in advance and store it in the refrigerator. Bring to room temperature before serving.
5. How do I reduce the spice level?
Omit the hot sauce in the marinade and use mild jalapeños or none at all.
6. What’s a good substitute for Cotija cheese?
Feta cheese or grated Parmesan works as a substitute.
7. Can I use chicken tenders?
Yes, chicken tenders are a great option and require minimal prep.
8. Can I air fry the chicken?
Yes, air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through. Spray with oil for crispiness.
9. What pairs well with these tacos?
Serve with chips and guacamole, Mexican rice, or a fresh green salad.
10. Can I make these gluten-free?
Use gluten-free flour for the chicken coating and corn tortillas.
Conclusion
Fried chicken street corn tacos with jalapeño are a flavor-packed fusion of crispy, creamy, and spicy elements that elevate taco night to a whole new level. Easy to make and endlessly customizable, this recipe is sure to become a favorite for family dinners, parties, or anytime you’re craving bold flavors. Try it today and enjoy every delicious bite!
Print
Fried Chicken Street Corn Taco with Jalapeño
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American Fusion
Description
These tacos feature crispy fried chicken tenders topped with a zesty street corn salad and drizzled with a creamy jalapeño lime ranch sauce, all wrapped in warm tortillas. Perfect for taco nights or gatherings, they offer a delightful blend of Southern comfort and Mexican street food flavors.
Ingredients
- For the Fried Chicken:
- 1.5 lbs chicken tenders
- 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 (optional)
- 2 tablespoons hot sauce
- 1.5 cups buttermilk (additional)
- Peanut oil or vegetable oil (for frying)
- For the Street Corn Salad:
- 5-6 ears of corn, husked and grilled
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1/3 cup sliced scallions
- 1/3 cup grated cotija cheese
- 1/4 cup cilantro, minced
- 1 jalapeño, diced
- 1/2–1 teaspoon chili powder
- 1/4 teaspoon salt
- For the Jalapeño Lime Ranch:
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup pickled jalapeños (adjust to taste)
- 2 tablespoons juice from pickled jalapeños
- 3/4 cup cilantro (large stems removed)
- 1 tablespoon lime juice
- 1/4 cup buttermilk (or milk as a substitute)
- For Assembly:
- Flour tortillas
- Bacon, cooked crisp and diced (1 strip per taco)
- Neutral oil (for pan-frying tortillas)
- Lime wedges, for serving
Instructions
- Marinate the Chicken:
- In a medium bowl, combine pickle juice and 1/2 cup buttermilk.
- Submerge the chicken tenders in the marinade, cover, and refrigerate for at least 2 hours or overnight for maximum flavor.
- Prepare the Coating:
- In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
- In a separate bowl, combine 1.5 cups buttermilk and hot sauce.
- Coat and Fry the Chicken:
- Remove chicken from marinade and pat dry.
- Dredge each piece in the flour mixture, then dip in the buttermilk mixture, and back into the flour mixture for a double coating.
- Heat oil in a deep skillet to 350°F (175°C).
- Fry the chicken in batches until golden brown and the internal temperature reaches 165°F (74°C).
- Drain on paper towels.
- Prepare the Street Corn Salad:
- Grill the corn until slightly charred.
- Cut the kernels off the cob and mix with mayonnaise, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeño, chili powder, and salt.
- Refrigerate until ready to use.
- Make the Jalapeño Lime Ranch:
- In a food processor, puree cilantro, pickled jalapeños, and their juice until smooth.
- In a bowl, combine mayonnaise, sour cream, ranch seasoning, garlic powder, and salt.
- Stir in the pureed jalapeño mixture, lime juice, and buttermilk until the sauce reaches your desired consistency.
- Chill in the refrigerator until serving.
- Pan-Fry the Tortillas:
- In a skillet over medium-low heat, add a little oil and cook the flour tortillas until golden and crispy, yet still pliable.
- Assemble the Tacos:
- Place a fried chicken tender on each tortilla.
- Add a generous scoop of street corn salad.
- Drizzle with jalapeño lime ranch.
- Sprinkle with diced bacon.
- Serve with lime wedges on the side.
Notes
- Marinating: The pickle juice in the marinade adds a tangy flavor and tenderizes the chicken.
- Street Corn Salad: This can be made a day in advance to allow flavors to meld.
- Jalapeño Lime Ranch: Adjust the number of jalapeños to control the heat level.