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Tacos have long been a beloved staple of Mexican cuisine, celebrated for their versatility and ability to showcase vibrant flavors. Among the myriad of taco variations, the Flavor-Packed Fried Chicken Street Corn Tacos stand out as a delicious fusion that marries crispy fried chicken with the fresh, lively essence of street corn salsa. This recipe not only tantalizes the taste buds but also evokes the spirit of street food culture, where simple ingredients come together to create extraordinary dishes.

Flavor-Packed Fried Chicken Street Corn Tacos Recipe

Discover the mouthwatering fusion of Flavor-Packed Fried Chicken Street Corn Tacos! These delicious tacos combine crispy fried chicken with a fresh, vibrant street corn salsa, bringing the spirit of Mexican street food right to your table. Perfect for gatherings, family dinners, or a fun weeknight meal, this recipe will tantalize your taste buds. Dive into the full culinary journey and elevate your taco game today! #Tacos #StreetFood #FriedChicken #MexicanCuisine #YummyRecipes #Foodie
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Ingredients
  

For the Fried Chicken:

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 tsp garlic powder

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper to taste

1 cup all-purpose flour

1/2 cup cornmeal

Vegetable oil for frying

For the Street Corn Salsa:

2 cups grilled corn kernels (fresh or frozen)

1/2 cup mayonnaise

1/4 cup sour cream

1 lime, juiced

1/4 cup cotija cheese, crumbled

1 jalapeño, finely diced (seeds removed for less heat)

2 tbsp fresh cilantro, chopped

Salt to taste

For the Tacos:

8 small corn tortillas

Lime wedges for serving

Extra cotija cheese for garnish

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine buttermilk, garlic powder, paprika, cayenne pepper, salt, and pepper. Add chicken thighs, ensuring they are fully submerged, and marinate in the refrigerator for at least 1 hour (or up to overnight for best flavor).

    Prepare the Street Corn Salsa: In a mixing bowl, combine grilled corn kernels, mayonnaise, sour cream, lime juice, cotija cheese, jalapeño, and cilantro. Season with salt to taste and mix well. Set aside in the refrigerator to let the flavors meld.

      Fry the Chicken: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). In a shallow dish, mix together flour and cornmeal. Remove marinated chicken from the buttermilk and coat each piece in the flour mixture thoroughly.

        Cook the Chicken: Carefully place the coated chicken thighs into the hot oil and fry until golden brown and cooked through (about 5-7 minutes per side). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once cooked, transfer chicken to a paper towel-lined plate to drain excess oil.

          Assemble the Tacos: Warm the corn tortillas in a dry skillet or directly over an open flame until pliable. Arrange fried chicken pieces on each tortilla and top with a generous scoop of street corn salsa.

            Garnish and Serve: Finish with extra cotija cheese, a sprinkle of cilantro, and a squeeze of lime juice. Serve immediately with lime wedges on the side.

              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6 tacos