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- 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 - Salt and pepper to taste - 2 cups corn kernels (fresh, canned, or frozen) - 1/2 cup cotija cheese, crumbled - 4 small tortillas (corn or flour) Fried Chicken Street Corn Tacos need fresh and tasty ingredients. The chicken thighs are juicy and perfect for frying. Buttermilk helps tenderize the chicken and adds flavor. All-purpose flour gives the chicken a nice crispy coating. For seasoning, paprika brings a sweet warmth, while garlic powder adds depth. A pinch of cayenne pepper provides heat, which is great for flavor. Don't forget salt and pepper! They balance the taste in every bite. You'll want corn kernels for a crunchy topping. Fresh corn tastes the best, but canned or frozen work too. Cotija cheese gives a creamy and salty touch. Lastly, tortillas are key. Choose corn or flour based on your preference. This blend of ingredients makes for a fun and tasty taco. For the full recipe, check out the detailed cooking instructions! 1. Marinate the chicken in buttermilk: Start by placing your chicken thighs in a bowl. Pour in one cup of buttermilk. This helps tenderize the meat and adds flavor. Season with salt and pepper. 2. Refrigeration time for best results: Cover the bowl and let it sit in the fridge for at least one hour. For even better taste, let it marinate overnight. The longer, the better! 1. Prepare the flour mixture and coating process: In a shallow dish, combine one cup of all-purpose flour, one teaspoon of paprika, one teaspoon of garlic powder, and half a teaspoon of cayenne pepper. Mix well. This blend gives the chicken a tasty crust. 2. Cooking time and temperature for frying chicken: Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Once it's hot, take the chicken out of the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, coating it thoroughly. 3. Fry the chicken: Carefully place the coated chicken thighs in the hot oil. Fry for five to seven minutes on each side. You'll know it's done when it turns golden brown. After frying, place the chicken on a paper towel-lined plate to drain the oil. 1. Steps to prepare street corn mixture: In another skillet, mix two cups of corn kernels with half a cup of mayonnaise, one tablespoon of lime juice, and one tablespoon of chopped fresh cilantro. Add half a teaspoon of chili powder and half of the crumbled cotija cheese. Cook over medium heat for about three to four minutes, stirring occasionally. 2. Instructions for taco assembly: Warm four small tortillas in a dry skillet. Slice the fried chicken into strips and place them on the tortillas. Top with the street corn mixture and sprinkle the remaining cotija cheese on top. Now you have a dish that will fire up your tastebuds! For the full recipe, check the earlier section. Marinating the chicken is key. Buttermilk not only adds flavor but also tenderizes the meat. I suggest marinating for at least one hour. For the best taste, try to marinate overnight. Check the oil temperature with a simple test. Drop a small piece of chicken into the oil. If it bubbles and sizzles, the oil is ready. If it doesn’t bubble, wait a few more minutes. To amp up the corn’s flavor, think about adding spices. A pinch of cumin or smoked paprika can make a big difference. You could also mix in jalapeños for some heat! Customize the corn toppings to match your taste. Try adding diced tomatoes, avocado, or even a sprinkle of lime zest. These additions can brighten up the dish. Choosing the right tortillas is crucial. Corn tortillas hold up well with the filling. Flour tortillas are soft and tasty too. Pick what you love best! Warm your tortillas before using them. Heat them in a dry skillet for about 30 seconds on each side. This makes them more pliable and improves the taco’s texture. {{image_2}} You can switch things up by using shrimp or fish instead of chicken. Shrimp cooks fast and adds a nice twist. Just season it well and sauté until pink. Fish also works great; try white fish like cod or tilapia. They soak up flavors well and keep things light. For a vegetarian option, consider using grilled vegetables or black beans. Grilled zucchini and bell peppers add a fresh touch. Black beans give a hearty feel and pair nicely with corn. Both swaps keep the tacos tasty and satisfying. If cotija cheese is not available, you can use feta or mozzarella. Feta brings a salty zing, while mozzarella offers a mild taste. Each cheese changes the flavor, so pick what you like best. You can also replace mayonnaise with Greek yogurt. It adds creaminess while cutting calories. Plus, Greek yogurt gives a tangy flavor that complements the corn well. This swap is an easy way to keep things fresh and healthy. Want to kick up the spice? Add jalapeños or chipotle to the corn mix. Jalapeños give a crisp bite, while chipotle adds smoky heat. Both options make every bite exciting. Don't stop there! Experiment with herbs and spices like cilantro or cumin. Fresh cilantro brightens the dish, and cumin adds earthiness. Mixing these flavors can take your tacos to a new level of deliciousness. To keep your fried chicken and corn mix fresh, follow these steps: - Cool Before Storing: Let the fried chicken cool down to room temperature. This step prevents moisture buildup, which can make the chicken soggy. - Use Airtight Containers: Store leftovers in airtight containers. This helps keep the flavors intact and prevents odors from mixing with other foods in the fridge. - Separate Components: If possible, store the chicken and corn mix separately. This way, you can enjoy the best texture when reheating. When it comes to reheating, you want to maintain that crispy goodness. Here’s how: - Oven Method: Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and reheat for about 10-15 minutes. This method helps keep the chicken crispy. - Stovetop Method: Heat a skillet over medium heat. Add a splash of oil and place the chicken in the pan. Cook for about 5-7 minutes, turning occasionally. - Corn Mix: Reheat the corn in a pan on medium heat for a few minutes, stirring often. This way, it warms evenly. - Tortilla Tip: To keep tortillas fresh, wrap them in a damp paper towel. Microwave them for about 30 seconds. This keeps them soft and ready for your tacos. Enjoy your delicious leftovers just like the first time! Marinate the chicken for at least 1 hour. For the best flavor and tenderness, I recommend marinating overnight. The buttermilk breaks down the chicken, making it juicy and soft. This step is key to great fried chicken tacos. Yes, you can prepare some parts ahead of time. You can marinate the chicken and cook it the day before. Store the chicken in the fridge. You can also make the street corn mixture in advance. Just reheat it before serving. This saves time on busy nights. Great sides to serve with these tacos include: - Mexican rice - Black beans - Chips with salsa - A fresh salad These dishes bring extra flavor and balance to your meal. Enjoy them for a full dining experience! In summary, making Fried Chicken Street Corn Tacos involves a few key steps. Start with marinating chicken in buttermilk, then coat and fry it perfectly. Add a tasty corn mix and assemble with tortillas. These tacos are fun and customizable. You can swap ingredients or change flavors to fit your taste. Enjoy sharing this exciting meal with friends or family. Your kitchen will be filled with great smells and smiles. Happy cooking!

Fried Chicken Street Corn Tacos

Indulge in the delicious flavors of Fried Chicken Street Corn Tacos that will make your taste buds dance! This easy recipe combines crispy fried chicken thighs with creamy street corn and tangy cotija cheese, all wrapped in warm tortillas. Perfect for a family dinner or a fun gathering, these tacos are sure to impress. Click through to explore this mouthwatering recipe and take taco night to the next level!
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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

Salt and pepper to taste

Vegetable oil for frying

4 small tortillas (corn or flour)

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

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro

1/2 teaspoon chili powder

Instructions
 

Marinate the Chicken: In a bowl, place the chicken thighs and pour in the buttermilk. Season with salt and pepper. Cover and refrigerate for at least 1 hour (or overnight for best results).

    Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper. Mix well.

      Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly.

        Cook the Chicken: Once the oil is hot, carefully place the coated chicken thighs in the skillet. Fry for 5-7 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

          Prepare the Street Corn: In another skillet, combine corn, mayonnaise, lime juice, cilantro, chili powder, and half of the cotija cheese. Cook over medium heat for about 3-4 minutes, just until warmed through, stirring occasionally.

            Assemble the Tacos: Warm the tortillas in a dry skillet. Slice the fried chicken into strips and place them on the tortillas. Top with the street corn mixture and sprinkle with the remaining cotija cheese.

              Serve: Optionally, garnish with extra cilantro and lime wedges on the side for squeezing over the toppings.

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