There’s a moment when you’re cooking that tells you you’ve made something truly special. For me, it was the first time I pulled a batch of golden, crispy fried chicken tenders from the sizzling oil, the air in my kitchen already thick with the smoky, sweet scent of charred street corn. I remember thinking, “This has to go in a tortilla.” The result—these Fried Chicken Street Corn Tacos—was a messy, joyful, flavor-explosion of a dinner that instantly became a weekly request in my house. It’s the perfect marriage of comforting, crunchy fried chicken and the vibrant, zesty kick of Mexican street corn, all wrapped up in a warm, soft tortilla. It’s not just a meal; it’s an experience, and I can’t wait for you to try it.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes two beloved classics and combines them into one incredibly fun and satisfying dish. Imagine the juiciest, most flavorful fried chicken you’ve ever had, paired with the creamy, tangy, slightly spicy goodness of street corn, all tucked into a soft taco. It’s a textural dream with every bite—crunchy, creamy, cool, and soft. It’s also highly customizable, perfect for a casual weeknight or a weekend gathering where you want to impress without spending all day in the kitchen. Trust me, once you see everyone assembling their own tacos and taking that first unforgettable bite, you’ll understand why this recipe has a permanent spot in my rotation.
Ingredients
- 1.5 lbs. chicken tenders
- 1 cup pickle juice
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt, plus more for seasoning
- 1/2 tsp black pepper
- Vegetable or peanut oil, for frying
- 4 ears of corn, husked (or 3 cups frozen corn, thawed and patted dry)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, finely diced
- 1/3 cup fresh cilantro, chopped
- 1 lime, juiced, plus wedges for serving
- 1/2 tsp chili powder
- 8-10 small flour or corn tortillas, warmed
The ingredients here are a symphony, and each one plays a crucial part. Don’t skip the pickle juice brine—it’s my absolute secret for supremely juicy and tangy chicken. I’ve tried brining in buttermilk alone, and the pickle juice makes a monumental difference. For the street corn, fresh cotija is non-negotiable for that authentic salty, crumbly bite; pre-grated Parmesan in a pinch just doesn’t sing the same song. If you’re sensitive to heat, remove the jalapeño seeds, but I love the little kick it adds against the creamy dressing.(See the next page below to continue…)