Name: Fried Chicken Corn Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb boneless (skinless chicken breasts or thighs, cut into bite-sized pieces); Salt and black pepper (to taste); 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp chili powder (optional); 1 cup buttermilk (or milk with 1 tbsp vinegar); 1 cup all-purpose flour; 1/2 cup cornstarch; Vegetable (canola, or peanut oil, for frying); 8 to 12 small corn tortillas; Shredded lettuce or cabbage; Diced tomatoes; Sliced avocado or guacamole; Chopped cilantro; Lime wedges; Optional sauces: ranch dressing (chipotle mayo, salsa, or hot sauce)

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Nothing beats the satisfying crunch and juicy flavor of crispy fried chicken snugly wrapped in warm corn tortillas. These Fried Chicken Corn Tacos bring together golden, well-seasoned chicken bites with fresh, vibrant toppings for a taco experience bursting with texture and taste.

Whether you’re craving a cozy weeknight dinner or serving up a crowd-pleaser for friends, these tacos strike the perfect balance between crispy indulgence and refreshing freshness. Get ready to enjoy an irresistible combination of flavors that’s both comforting and exciting on every bite.

Why You’ll Love This Recipe

The chicken is marinated in buttermilk and spices for extra tenderness and flavor.
The crispy coating combines flour and cornstarch to achieve perfect crunchiness.
Fresh toppings like avocado and cilantro add brightness and balance the richness.
This recipe is versatile with optional sauces to customize your heat and creaminess.

Ingredients

Boneless chicken breasts or thighs: 500g of skinless chicken cut into bite-sized pieces for easy frying and serving.
Salt & black pepper: To season the chicken thoroughly and bring out natural flavors.
Paprika: Provides mild smoky sweetness and beautiful color to the chicken.
Garlic powder: Adds savory depth and a gentle pungency to the marinade.
Onion powder: Contributes subtle sweetness and aromatic undertones.
Chili powder (optional): Adds a hint of warming spice for mild heat.
Buttermilk: 1 cup used to tenderize chicken and enhance moisture during marination.
All-purpose flour: 1 cup for a classic crispy coating base.
Cornstarch: ½ cup incorporated with flour to maximize crunchiness and lightness.
Vegetable oil: Enough for frying; neutral oils like canola or peanut work best.
Small corn tortillas: 8 to 12 warmed soft shells for assembling tacos.
Shredded lettuce or cabbage: Fresh and crisp for texture contrast in tacos.
Diced tomatoes: Juicy sweetness that brightens each bite.
Sliced avocado or guacamole: Adds creamy richness balancing the crustiness.
Chopped cilantro: Fresh herbal notes that lift the entire flavor profile.
Lime wedges: To squeeze over tacos, adding acidity and freshness.
Optional sauces: Ranch dressing, chipotle mayo, or salsa for cooling or spicy sauces complementing the chicken.

Instructions

Season and marinate the chicken: Season the bite-sized chicken pieces evenly with salt, pepper, paprika, garlic powder, onion powder, and optional chili powder. Then, pour buttermilk over the seasoned chicken and toss to coat completely. Marinating for 15 to 30 minutes tenderizes the meat and infuses the flavors deep into each piece, making them juicy and flavorful after frying.
Prepare the crispy coating: In a shallow dish, combine all-purpose flour and cornstarch, seasoning lightly with salt and pepper. This blend of flour and cornstarch creates a light but crispy crust that stays crunchy even after warming in the tortillas.
Heat the frying oil: Pour enough oil into a deep skillet or pot to reach about 2 cm (¾ inch) deep and heat it to approximately 180 °C (350 °F). Maintaining the correct temperature is key to achieving a golden crust without absorbing excess oil.
Fry the chicken until golden: Remove chicken pieces from the buttermilk marinade letting any excess drip off. Dredge them thoroughly in the flour-cornstarch mixture, gently pressing to adhere well. Then fry the chicken in batches for 3 to 5 minutes until golden brown and crispy on the outside, cooked through inside. Drain on paper towels to remove excess oil.
Warm the corn tortillas: Heat each tortilla in a dry skillet or microwave just until soft and pliable. This prevents breakage when folding and enhances the overall taco texture.
Assemble the tacos with toppings: Place crispy fried chicken pieces into each warmed tortilla. Top generously with shredded lettuce or cabbage, diced tomatoes, creamy avocado or guacamole, and fresh chopped cilantro. Add a squeeze of lime and your favorite optional sauce—ranch, chipotle mayo, or salsa—to complete the perfect, flavorful taco experience.

You Must Know

For an even crispier coating, double-dip the chicken in buttermilk and flour mixture before frying.
Boost the heat by adding cayenne pepper or hot sauce to the buttermilk marinade.
Enhance flavors by sprinkling tajín or smoked paprika on the tacos before serving.
Pairs wonderfully with sides like Mexican rice or a fresh street-corn salad for a complete meal.

Storage Tips

Store any leftover fried chicken separately in an airtight container in the refrigerator for up to 3 days. Keep toppings and tortillas separate to preserve freshness. Reheat chicken in the oven or air fryer to maintain crispiness.

Serving Suggestions

Serve these tacos alongside Mexican-style rice or a vibrant street-corn salad to complement the crunchy chicken. Add a refreshing lime-infused drink for a festive meal perfect for any occasion.

Professional Tips

Use thighs instead of breasts for juicier, more flavorful chicken pieces.
Maintain oil temperature above 170 °C (340 °F) to avoid soggy coating.
Pat dry chicken after marinating if coating feels too wet for better crispiness.
Warm tortillas on a hot skillet, stacking and covering with a towel to keep them soft and pliable.

FAQs

Can I use chicken tenders instead of breasts or thighs?: Yes, chicken tenders work well and can reduce prep time as they’re already thin and uniform.
How do I keep the fried chicken crispy when assembling tacos?: Drain well on paper towels and assemble tacos just before serving. Serve toppings on the side if needed.
Is there a gluten-free option for the coating?: Replace all-purpose flour with gluten-free flour blends and ensure cornstarch is gluten-free to keep the coating crispy.
Can I bake the chicken instead of frying?: Baking is possible but will yield less crunch; frying delivers the characteristic crispy texture traditional to these tacos.
What oil is best for frying?: Use neutral oils with high smoke points like vegetable, canola, or peanut oil for safe and tasty frying.
How long can leftovers be stored?: Store cooked chicken in the refrigerator for up to 3 days in airtight containers to maintain flavor and texture.
Can I prepare the chicken the day before?: Yes, marinate and coat the chicken ahead of time but fry just before serving for best freshness.