fried chicken street corn tacos

Name: Fried Chicken Street Corn Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch pieces); 1 cup all-purpose flour; 0.5 cup cornstarch; 1 teaspoon paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 large eggs (beaten); 0.5 cup milk; 0 vegetable oil (for frying); 4 cups corn kernels (fresh or frozen); 1 tablespoon butter; 0.5 cup mayonnaise; 0.25 cup cotija cheese (crumbled); 1 lime juice; 0.5 teaspoon chili powder; 0.25 teaspoon salt; 0.5 cup sour cream; 2 tablespoons lime juice; 1 tablespoon cilantro (chopped); 0 salt (to taste); 0 extra cilantro (for garnish); 0 lime wedges (for serving)

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By: Bennett Claire
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Posted: 10/29/2025

Okay, so confession time: I’m a sucker for a good taco. Like, a *serious* sucker. And if there’s one thing that can instantly transport me back to those perfect summer evenings, it’s the taste of crispy, juicy fried chicken. Pair that with the sweet, smoky goodness of Street Corn, all wrapped up in a warm tortilla? Pure magic. I’ve been tinkering with this recipe for what feels like ages, trying to get it just right, and let me tell you, these fried chicken street corn tacos are officially my new obsession. They’re everything I love about comfort food with a vibrant, zesty twist. Honestly, it’s like a flavor party in your mouth, and I can’t wait to share it with you!

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What is fried chicken street corn tacos?

So, what exactly are these glorious things? Think of it as a delicious mashup of two of my favorite things: classic Southern fried chicken and authentic Mexican Street Corn, Elote. We’re taking that incredibly satisfying crunch of perfectly fried chicken tenders and tucking them into a warm corn tortilla, then topping it all off with a creamy, cheesy, lime-infused street corn salsa. It’s not quite a traditional taco, not quite a chicken sandwich, but oh-so-much-more. The name itself, “fried chicken street corn tacos,” just rolls off the tongue, doesn’t it? It perfectly captures the essence: familiar comfort food elevated with bright, bold flavors that make you want to grab another one (or three!) immediately. It’s the kind of dish that feels both special enough for guests and easy enough for a weeknight craving.

How do I make fried chicken tacos?

Quick Overview

This recipe is all about layering incredible flavors and textures. We’ll start by prepping our chicken tenders for a super crispy, golden coating. While they’re frying up to perfection, we’ll quickly assemble a vibrant street corn mixture that’s creamy, tangy, and bursting with fresh flavor. Then, it’s just a matter of warming up some tortillas, piling on that delicious chicken and corn salsa, and maybe adding a final flourish. It’s surprisingly quick, and the payoff in flavor is immense!

Ingredients

What is the best way to prepare crispy fried chicken?

You want chicken tenders that are nice and plump. If you can find them, great! If not, boneless, skinless chicken breasts cut into strips work perfectly too. The key is to make sure they’re relatively uniform in size so they cook evenly. I always like to grab good quality chicken if I can; it just makes a difference in the final taste and texture. For the coating, we’re going for a classic dredge. All-purpose flour is the workhorse here, seasoned generously with salt, black pepper, paprika (for a little color and subtle warmth), and a pinch of garlic powder. These spices aren’t just for flavor; they help the coating adhere beautifully and get that gorgeous golden-brown hue.

For the Street Corn Salsa:

This is where all the magic happens! Fresh corn is best here, but frozen or even canned (drained very well!) can work in a pinch. If you’re using fresh, you’ll want to cut the kernels right off the cob. For the creamy base, we’re using mayonnaise – full-fat works best for that rich, luscious texture. A generous squeeze of fresh lime juice is essential for that signature tanginess that cuts through the richness. Cotija cheese is traditional for street corn; it’s a salty, crumbly Mexican cheese that adds so much character. If you can’t find cotija, a good quality feta cheese is a decent substitute, though it’s a bit different. We’ll also add some finely diced red onion for a little bite and some fresh cilantro for that bright, herbaceous finish. A tiny pinch of chili powder or a dash of hot sauce can give it a little kick if you like.

For Assembly:

Warm corn tortillas are a must! You want them pliable and soft so they can hold all that delicious filling. I like to give them a quick warm-up on a dry skillet or even in the microwave wrapped in a damp paper towel. A few extra cilantro sprigs for garnish never hurt anyone, and maybe a little extra lime wedge for squeezing over the top. Some people like to add a drizzle of crema or sour cream, which is lovely too!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our frying oil ready. You’ll need a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Pour enough oil into a heavy-bottomed pot or Dutch oven to come about 1.5 to 2 inches up the sides. We want to get this to a nice, consistent temperature, around 350°F (175°C). Using a thermometer is really helpful here to ensure your chicken cooks perfectly and gets that ideal crispiness without getting greasy. While the oil is heating up, get your chicken tenders ready. Pat them thoroughly dry with paper towels – this is super important for getting a crispy coating! If your tenders are really large, you can always cut them in half.

Step 2: Mix Dry Ingredients

In a shallow bowl or a pie plate, whisk together the all-purpose flour, salt, black pepper, paprika, and garlic powder. Give it a good stir to make sure all the spices are evenly distributed. This seasoned flour is what’s going to give our chicken that amazing, golden crust. Don’t be shy with the seasoning; this is where a lot of the flavor comes from. I always taste a tiny bit of the flour mixture (just the raw flour!) before I dredge to make sure the salt and pepper are just right for my liking. It’s a little trick I learned years ago, and it saves me from under-seasoned anything!

Step 3: Mix Wet Ingredients

In a separate medium bowl, combine the mayonnaise, fresh lime juice, finely diced red onion, and chopped cilantro. Add the corn kernels to this mixture. If you’re using frozen corn, make sure it’s thawed and patted dry. For canned corn, drain it thoroughly. Season this with a pinch of salt, black pepper, and a little chili powder or a dash of your favorite hot sauce if you like a bit of heat. Stir everything together until it’s well combined. This street corn salsa is so good, you could honestly eat it with a spoon!

Step 4: Combine

Now, it’s time to coat the chicken. Take each dried chicken tender and dredge it thoroughly in the seasoned flour mixture, making sure it’s completely covered. Shake off any excess flour. You want a nice, even coating. For an extra crispy crust, some people like to do a double dredge: dip the floured chicken back into a whisked egg (which you’d add to your wet ingredients step for this purpose) and then back into the flour. I usually find a single dredge is plenty crispy for me, and it saves a step!

Step 5: Prepare Filling

This step is technically already done with Step 3, but this is where we make sure our street corn filling is absolutely perfect and ready to go. Once everything is mixed in the bowl, take a small taste. Does it need more lime? More salt? A little more heat? This is your chance to really dial in the flavor. If you find it’s too thick, you can add a tiny splash more lime juice or even a teaspoon of water. If it seems too thin, you can add a little more mayonnaise or even a bit of crumbled cotija cheese to help thicken it up. The goal is a vibrant, flavorful mixture that’s not too dry and not too watery.

Step 6: Layer & Swirl

This step is more about how you’ll assemble the tacos, rather than a specific cooking technique. We’re not actually layering and swirling in the cooking process, but rather when we put the tacos together. You’ll layer the fried chicken strips onto your warm tortillas, then generously spoon the street corn salsa over the top. The “swirl” is more metaphorical – the way the creamy corn mixture drapes over the crispy chicken and melds with the tortilla. You can certainly arrange the ingredients artfully if you like! Some people like to add a little swirl of crema on top after the corn.

Step 7: Bake

Wait, bake? No baking here! We’re frying the chicken! Once your oil is at 350°F (175°C), carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pot. You want to give them enough space so they fry evenly and don’t stick together. Fry for about 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drain off and keeps the chicken extra crispy. Repeat with the remaining chicken tenders. If your oil temperature drops too low while frying, let it come back up to 350°F before adding more chicken.

Step 8: Cool & Glaze

The chicken doesn’t get a glaze in this recipe, but it does need to cool slightly before serving. Let the fried chicken tenders rest on the wire rack for a minute or two after frying. This allows the juices to redistribute, making the chicken even more tender and moist. While the chicken is resting, warm your tortillas. A quick sear on a dry skillet over medium-high heat for about 30 seconds per side does wonders, or you can wrap them in a slightly damp paper towel and microwave for about 20-30 seconds. The key is for them to be warm and pliable, ready to hug all that delicious filling!

Step 9: Slice & Serve

Once your chicken has rested briefly, you can either leave the tenders whole or slice them into bite-sized pieces for easier eating in the taco. Warm your tortillas as mentioned in the previous step. Now comes the fun part: assembly! Lay out a warm tortilla, place a few pieces of the crispy fried chicken on top, then generously spoon the street corn salsa over the chicken. Garnish with fresh cilantro, a little extra crumbled cotija cheese, or a squeeze of fresh lime juice if you like. Serve immediately and watch them disappear!

What to Serve It With

These fried chicken street corn tacos are practically a meal in themselves, but if you’re looking to round out your meal, I’ve got you covered. For a leisurely morning or weekend brunch, I love pairing these with a simple fruit salad. The freshness of the fruit is a lovely contrast to the richness of the tacos. A tall glass of freshly squeezed orange juice or a mimosa would be divine.

If you’re thinking of serving these for a casual get-together or a fun family dinner, they pair beautifully with some classic sides. A batch of simple baked sweet potato fries or some homemade tortilla chips with a side of guacamole are always a hit. For something a little lighter, a simple chopped salad with a vinaigrette works wonderfully. And of course, you can’t go wrong with a refreshing pitcher of agua fresca – horchata or jamaica are my personal favorites.

As for dessert, these tacos lean towards savory, so I often opt for something light and fruity. A scoop of mango sorbet or some grilled pineapple slices would be perfect. If you’re feeling more decadent, a simple chocolate lava cake is always a crowd-pleaser, but honestly, these tacos are so satisfying, sometimes they’re dessert enough!

Top Tips for Perfecting Your Fried Chicken Street Corn Tacos

Okay, so you’ve got the recipe, but like with anything, a few little tweaks can take it from great to absolutely unforgettable. Let’s talk about the chicken first. When you’re patting the chicken tenders dry, really make sure they’re as dry as possible. Moisture is the enemy of crispiness! A slightly damp chicken piece won’t get that beautiful, crunchy exterior we’re aiming for. Also, when you’re dredging in the flour, press the flour onto the chicken a bit to help it adhere better. Don’t be afraid to get your hands a little messy; it’s part of the fun!

For the street corn salsa, the key is balance. Taste as you go! If you find the mayonnaise makes it a little too heavy, don’t be afraid to add a splash more lime juice or even a tablespoon of plain Greek yogurt to lighten it up. And while cotija is amazing, if you absolutely can’t find it, use a good quality feta and maybe add just a pinch more salt to the overall mixture. Finely dicing the red onion is important too – you don’t want big chunks; you want it to blend in smoothly.

When it comes to frying, temperature control is everything. If your oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. So, use that thermometer if you have one! And don’t overcrowd the pot. It’s tempting to get it all done at once, but giving the chicken space allows the oil temperature to stay consistent and ensures that glorious crispiness. Trust me on this one; it’s a game-changer.

Ingredient swaps are totally possible! If you don’t have corn on the cob, good quality frozen corn kernels are perfectly fine. Just make sure they’re thawed and patted dry. For the lime juice, while fresh is always best, a good bottled lime juice can work in a pinch. Just be mindful of the flavor difference. And if you’re looking for a spicier kick, a finely minced jalapeño or serrano pepper in the corn salsa is a fantastic addition. I once accidentally added a little smoked paprika to the corn mixture instead of the chicken, and it added this wonderful smoky depth that I now do on purpose sometimes!

Finally, serving is an art! Warm those tortillas properly. A dry, hot skillet works wonders for getting a slight char and making them soft and pliable. If you have corn tortillas that are a bit dry, a quick dip in some warm water before heating them on the skillet can help revive them. And don’t forget the garnishes! A little extra cilantro and a final squeeze of lime really brighten everything up. My kids love these so much, they often request them for their birthday dinners, which always makes me smile!

Storing and Reheating Tips

Alright, so let’s talk about what happens if you miraculously have leftovers (which, let’s be honest, rarely happens in my house!). If you need to store these, the best way is to keep the components separate. Store the fried chicken in an airtight container at room temperature for no more than 2 hours, as it’s best enjoyed fresh. If you need to store it longer, pop it in the refrigerator. The chicken will lose some of its crispiness the longer it sits, but it’s still delicious.

The street corn salsa is pretty forgiving. You can keep it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, so sometimes it’s even better the next day! Just give it a good stir before serving. Tortillas are best served fresh, but any leftovers can be stored at room temperature in a sealed bag for a day or two.

If you plan on freezing anything, I’d recommend freezing the fried chicken tenders *before* you fry them, or freezing the cooked chicken without the salsa. To freeze cooked chicken, let it cool completely, then wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It should last for about 1-2 months. Thaw overnight in the refrigerator and then reheat in a hot oven (around 375°F/190°C) for about 10-15 minutes until heated through and slightly crisped up again. For the street corn salsa, freezing isn’t ideal as the texture of the corn and mayo can change.

When it comes to reheating, the goal is to get that chicken crispy again. The oven is your best friend here. Place the leftover chicken on a baking sheet in a preheated oven at about 375°F (190°C) for about 10-15 minutes, or until heated through and crisp. You can also try a quick sear in a hot skillet with a little oil, but be careful not to overcrowd the pan. Reheat the tortillas right before serving. And remember, the salsa is best served cold or at room temperature, so don’t reheat that part!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For the chicken coating, simply swap the all-purpose flour for a gluten-free all-purpose flour blend. You might want to add a tablespoon or two of cornstarch to the blend for extra crispiness. Ensure your other ingredients, like any seasonings or sauces you might add, are also gluten-free. For the tortillas, look for certified gluten-free corn tortillas. The street corn salsa is naturally gluten-free, so you’re good to go there! The texture might be slightly different, but the flavor will still be fantastic.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s focused on fried chicken and street corn. Perhaps you’re thinking of another recipe? If you were referring to something else, generally, for recipes where zucchini is grated, peeling is optional. The skin adds a bit of color and nutrients, but if you prefer a smoother texture or a lighter color, you can peel it.

Can I make this as muffins instead?

This recipe is specifically for tacos, and the components – fried chicken and street corn salsa – wouldn’t translate well into a muffin format. Muffins are typically a baked good with a different batter base. While you could theoretically create a “street corn” flavored muffin, it would be a completely different recipe altogether, and the fried chicken wouldn’t really fit. For tacos, this approach is perfect!

How can I adjust the sweetness level?

The sweetness in this recipe primarily comes from the corn. If you find the corn is particularly sweet, you can always add a touch more lime juice or a pinch of salt to balance it out. You can also reduce the amount of corn slightly and add a bit more finely diced red onion or bell pepper for a less sweet profile. If you want to add a hint of sweetness to the chicken coating, you could try a tiny pinch of sugar or a teaspoon of honey in the flour, but honestly, the corn is usually sweet enough.

What can I use instead of the glaze?

These tacos don’t typically have a glaze! The “topping” is the creamy street corn salsa. If you’re looking for an extra drizzle, some people love to add a swirl of Mexican crema, sour cream, or even a chipotle crema (mayonnaise mixed with adobo sauce from a can of chipotles in adobo) for a little extra flavor and richness. A simple squeeze of fresh lime juice also acts as a bright, zesty “finisher” that’s perfect!

Final Thoughts

So there you have it – my absolute favorite fried chicken street corn tacos! I really hope you give these a try. They’re such a fun twist on traditional tacos and bring together so many incredible flavors and textures that just sing. The combination of that crispy, juicy chicken with the sweet, creamy, zesty street corn is something truly special, and it’s become a go-to in my kitchen for everything from casual weeknight dinners to entertaining friends. It’s a recipe that feels both familiar and excitingly new all at once.

If you loved these, you might also enjoy my recipes for crispy baked chicken wings or my loaded nacho platter – they’re all about that satisfying crunch and bold flavor! I can’t wait to hear what you think. Please leave a comment below to let me know how yours turned out, or if you tried any fun variations! And if you’re sharing photos on social media, tag me – I’d absolutely love to see them! Happy cooking, and enjoy every delicious bite!