Crispy Chicken Street Corn (Print)

Golden fried chicken strips paired with zesty street corn and fresh herbs on warm tortillas.

# Ingredients:

→ Crispy Chicken

01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Vegetable oil for frying, enough to fill 1/2 inch in skillet

→ Street Corn Topping

11 - 1 1/2 cups corn kernels (fresh, canned, or thawed from frozen)
12 - 1/4 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
15 - 1 small jalapeño, finely diced
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 teaspoon chili powder
18 - Juice of 1 lime
19 - Salt and pepper to taste

→ For Serving

20 - 8 small corn or flour tortillas, warmed
21 - Extra cilantro for garnish
22 - Lime wedges

# Instructions:

01 - Place chicken strips in buttermilk and marinate for at least 15 minutes.
02 - In a shallow bowl, mix flour, panko breadcrumbs, smoked paprika, garlic powder, cumin, salt, and black pepper.
03 - Dredge marinated chicken strips in the flour mixture, pressing gently to adhere the coating evenly.
04 - Heat vegetable oil to cover 1/2 inch of the skillet over medium-high heat. Fry chicken strips in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Combine corn kernels, mayonnaise, sour cream, cotija cheese, jalapeño, cilantro, chili powder, lime juice, salt, and pepper in a bowl. Mix thoroughly.
06 - Heat tortillas on a skillet or directly over flame until pliable and warm.
07 - Place crispy chicken strips on each tortilla, top generously with street corn mixture, garnish with extra cilantro, and serve with lime wedges.

# Pro Tips:

01 -
  • That street corn topping is dangerously irresistible—you might find yourself scooping out extra before the tacos even get assembled.
  • The crispy chicken works magic with the bold, fresh toppings and always disappears way too fast at my table.
02 -
  • Don’t crowd the chicken in your skillet or the coating will turn soggy—I learned the hard way on a hungry night.
  • Grilling the corn or lightly charring it in the pan makes the topping taste restaurant-level delicious.
03 -
  • Always taste the corn topping before serving—the balance of lime, cheese, and heat makes all the difference.
  • For a lighter twist, air-fry the chicken—just spray with oil and cook at 400°F for 10–12 minutes until golden.
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