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To make Fried Chicken Street Corn Tacos, you need the following ingredients: - 1 lb boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Vegetable oil for frying - 4 small corn or flour tortillas - 2 cups corn kernels (fresh, canned, or frozen) - 1/2 cup cotija cheese, crumbled - 1/4 cup mayonnaise - 1 tablespoon fresh lime juice - 1 tablespoon chopped fresh cilantro - 1/2 teaspoon chili powder If you want to change things up, here are some great substitutions: - Use chicken breasts instead of thighs for lighter meat. - Swap buttermilk for yogurt if you don’t have buttermilk. - Try cornmeal instead of flour for a crunchier coating. - Use feta cheese if you can’t find cotija. - Replace mayonnaise with Greek yogurt for a healthier option. When you pick your ingredients, keep these tips in mind: - Choose fresh chicken thighs for better flavor and texture. - Look for buttermilk with a good expiration date for freshness. - Select corn kernels that are bright and firm for the best taste. - Pick ripe limes; they should feel heavy for their size. - Buy high-quality spices; they make a big difference in flavor. I hope this helps you create amazing Fried Chicken Street Corn Tacos! For the complete details, check the Full Recipe. To start, place your boneless chicken thighs in a bowl. Pour in the buttermilk. Make sure to coat every piece well. Add salt and pepper to taste. Cover the bowl with plastic wrap. Let it chill in the fridge. One hour is good, but overnight works best for flavor. Next, grab a shallow dish. Mix the flour, paprika, garlic powder, and cayenne pepper. Add a pinch of salt and pepper. Stir this well to blend the spices evenly. This mix will give your chicken a tasty crust. Now it’s time to fry! Heat vegetable oil in a large skillet. You need about half an inch of oil. Wait until it shimmers. This means it’s hot enough. Take the marinated chicken out of the buttermilk. Let the excess drip off. Dredge each piece in the flour mix. Make sure it’s well coated. Carefully place the chicken in the hot oil. Fry for about five to seven minutes per side. You want it golden brown and cooked through. The inside should reach 165°F. Once done, move the chicken to a paper towel-lined plate to drain extra oil. For the street corn, use another skillet. Combine corn kernels, mayonnaise, lime juice, cilantro, and chili powder. Cook this over medium heat for about three to four minutes. Stir often until it’s warm. Add half of the cotija cheese and mix well. Now, warm your tortillas in a skillet or microwave. Slice the fried chicken into strips. Place these on each tortilla. Spoon the warm street corn on top. Finish with the rest of the cotija cheese. Enjoy your Fried Chicken Street Corn Tacos! For more detailed steps, check the Full Recipe. Frying chicken can be tricky, but with the right steps, you’ll get it right. Start by using skinless, boneless chicken thighs. They stay juicy and tender. Marinate them in buttermilk to add flavor and moisture. The longer you marinate, the better it tastes. Aim for at least one hour. Heat oil in your skillet until it shimmers. Use enough oil to cover half the chicken. This helps fry the chicken evenly. Test the oil by dropping a bit of flour in it. If it sizzles, you’re ready to fry. Cook each piece for about 5-7 minutes on each side. This gives you a golden brown crust. Street corn is all about bold flavors. Mix corn with mayonnaise for creaminess. Lime juice adds a zesty kick. Fresh cilantro brings a burst of freshness. Don't forget the cotija cheese for a salty punch! When cooking the corn, only warm it for 3-4 minutes. This keeps it sweet and crunchy. Stir in half the cotija cheese while cooking, then sprinkle the rest on top when assembling your tacos. Tacos are all about presentation and fun. Warm your tortillas for a soft, pliable base. Place a few strips of fried chicken on top. Spoon a generous amount of street corn over the chicken. For extra flair, sprinkle more cotija cheese on top. Garnish with chopped cilantro and serve with lime wedges. They add a nice touch and enhance the flavor. Enjoy your delicious Fried Chicken Street Corn Tacos with friends or family! For the Full Recipe, visit the link provided. {{image_4}} You can make Fried Chicken Street Corn Tacos lighter. Use baked chicken instead of fried. Coat the chicken with whole wheat flour for more fiber. You can also swap the mayonnaise for Greek yogurt. This change adds protein and reduces fat. Use corn tortillas instead of flour for fewer calories. These swaps keep the tacos tasty and satisfying. For a veggie twist, replace the chicken with grilled corn or mushrooms. Roasted cauliflower adds a nice bite too. Use the same spices to keep the flavor strong. You can still prepare the street corn mix as usual. This mix pairs well with any vegetarian filling. You’ll have a fresh and fun meal without meat. If you like heat, add more cayenne pepper or hot sauce to the chicken. You can also mix jalapeños into the street corn. Try using spicy cheese, like pepper jack, for a kick. For extra crunch, add pickled onions or sliced radishes on top. These additions make your tacos exciting and packed with flavor. After making Fried Chicken Street Corn Tacos, let leftovers cool to room temperature. Place the tacos in an airtight container. Keep them in the fridge for up to 3 days. If you want to store the chicken and corn separately, that works too. Just make sure to seal them well. To reheat, I suggest using an oven. Preheat it to 350°F. Place the tacos on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps the tortillas soft and the filling warm. You can also use a microwave. Just be careful not to make the tortillas too chewy. Heat for 30 seconds at a time until hot. You can freeze the fried chicken and street corn. Wrap each piece of chicken in plastic wrap, then place in a freezer bag. The corn can go in a separate bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned earlier for a tasty meal again. To get crispy fried chicken, start with well-marinated chicken. The buttermilk helps. Then, coat the chicken in the seasoned flour mix. Fry the chicken in hot oil, about 350°F. Avoid crowding the pan, as this lowers the oil temperature. Fry each piece until golden brown. Drain cooked chicken on paper towels to remove excess oil. This helps keep the crust crispy. Yes, you can use chicken breasts. They will work fine, but thighs are juicier. Breasts can dry out if overcooked. If using breasts, cut them into strips or pieces. Adjust the cooking time to ensure they stay moist and tender. These tacos pair well with a fresh salad or guacamole. You could also add salsas for extra flavor. For drinks, consider a light beer or a refreshing limeade. These sides enhance the meal and balance the rich flavors of the tacos. To make these tasty Fried Chicken Street Corn Tacos, check the Full Recipe for all the details. You’ll find step-by-step instructions to guide you through the cooking process and ensure your tacos turn out perfect. This post covered key steps to create delicious Fried Chicken Street Corn Tacos. We explored ingredient choices, cooking methods, and tips for the perfect fry. Remember, quality ingredients make a big difference. Try the variations for healthier or vegetarian options. Storing leftovers lets you enjoy this meal later. You now have all the tools to impress your friends and taste buds. Enjoy every bite and keep experimenting in the kitchen!

Fried Chicken Street Corn Tacos

Savor the deliciousness of Fried Chicken Street Corn Tacos! These mouthwatering tacos feature crispy fried chicken topped with a creamy, zesty street corn mixture and crumbled cotija cheese. Perfect for a quick dinner or a fun gathering, these tacos are sure to impress your family and friends. Discover the full recipe with step-by-step instructions and unlock the secret to this tasty dish. Click through to explore these flavorful tacos today!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

4 small corn or flour tortillas

2 cups corn kernels (fresh, canned, or frozen)

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

1/2 teaspoon chili powder

Instructions
 

Marinate the Chicken: In a mixing bowl, add the chicken thighs and pour the buttermilk over them. Season generously with salt and pepper. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for enhanced flavor and tenderness.

    Prepare the Coating: In a shallow dish or plate, mix together the all-purpose flour, paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. Stir until thoroughly combined to create an even spice blend.

      Heat the Oil: In a large skillet, pour in enough vegetable oil to create a depth of about 1/2 inch and heat it over medium-high heat.

        Coat the Chicken: Remove the marinated chicken thighs from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, ensuring a thorough and even coating on all sides.

          Fry the Chicken: Once the oil is shimmering (test by dropping a small piece of flour into the oil; it should sizzle), carefully place the coated chicken thighs into the skillet. Fry for approximately 5-7 minutes on each side, or until they are golden brown and fully cooked (internal temperature should reach 165°F). Once cooked, transfer the chicken to a paper towel-lined plate to absorb any excess oil.

            Prepare the Street Corn: In a separate skillet, combine the corn kernels, mayonnaise, lime juice, chopped cilantro, and chili powder. Cook over medium heat for about 3-4 minutes, stirring occasionally until the corn is warmed through and well mixed. Sprinkle in half of the crumbled cotija cheese and stir to incorporate.

              Assemble the Tacos: Warm the tortillas in a dry skillet or microwave until pliable. Slice the fried chicken into strips and place them on each tortilla. Generously spoon the street corn mixture over the chicken and finish with a sprinkle of the remaining cotija cheese.

                Serve: For an extra touch, garnish the tacos with additional chopped cilantro and serve with lime wedges on the side for added flavor enhancement.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4 tacos