Oh my goodness, have I got a ridiculously delicious recipe for you! If you’ve ever found yourself craving tacos that truly pack a punch, then get ready to dive into the world of **Crispy Fried Chicken Tacos with Street Corn and Bacon**. I mean, who doesn’t love crispy chicken nestled in warm tortillas, accompanied by a tangy, creamy street corn salad topped with crispy bacon? It’s like a fiesta in your mouth!
I still remember the first time I had something similar at a local food truck festival. I was blown away by how simple ingredients could create a flavor explosion. Since then, I’ve been on a mission to recreate that heavenly taste at home. And trust me, this recipe does not disappoint. It’s perfect for taco night, a summer party, or any day you just want to make yourself feel special because, let’s be honest, you deserve it!
What’s in Crispy Fried Chicken Tacos with Street Corn and Bacon?
Chicken Breasts: The star of the show! I slice these into strips for that perfect bite. You can use boneless, skinless chicken breasts for convenience.
Buttermilk: This is what makes the chicken strips so tender and flavorful. If you don’t have buttermilk on hand, mix regular milk with a splash of vinegar or lemon juice—voilà, you’ve got a quick substitute!
All-Purpose Flour: This is essential for creating that crispy exterior. Feel free to use gluten-free flour if that’s your jam!
Garlic Powder, Paprika, Cayenne Pepper: These spices add texture and flavor, giving the chicken a savory kick. Adjust the cayenne if you prefer less heat!
Corn: You can use fresh, frozen, or canned corn—whatever works best for you! It adds sweetness and crunch.
Mayonnaise and Sour Cream: A creamy base for our street corn that gives it richness. You can substitute Greek yogurt for a healthier option!
Cotija Cheese: The crumbled cheese adds a nice salty finish. If you can’t find it, feta cheese can work in a pinch.
Cooked Bacon: Because everything is better with bacon! I always say, you can’t have too much bacon, right?
Tortillas: Small flour or corn tortillas are best for holding all this goodness together. Warm them up before serving for a better texture.
Is Crispy Fried Chicken Tacos with Street Corn and Bacon Good for You?
These tacos have a delightful crunch, and paired with street corn, they’re a feast for the senses! However, let’s keep it real. While these tacos can be a crowd-pleaser, moderation is key.
Chicken: Packed with protein, it helps keep you full. Choose lean cuts to keep it on the lighter side.
Corn: A great source of fiber, which is fantastic for digestion. Plus, it adds natural sweetness!
Bacon: Okay, so it’s definitely a treat. While delicious, try to use it sparingly if you’re watching your sodium intake.
Overall, these tacos are best enjoyed as part of a balanced meal. Feel free to bulk up on veggies or serve with a salad on the side!
Ingredients
– For the Fried Chicken:
– 2 chicken breasts, sliced into strips
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp cayenne pepper (optional)
– Salt and pepper to taste
– Oil for frying
– For the Street Corn:
– 2 cups corn (fresh, frozen, or canned)
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup cotija cheese, crumbled
– 1/4 cup green onions, chopped
– 1 lime, juiced
– Salt and pepper to taste
– 4 strips of cooked bacon, crumbled
– For Assembly:
– 8 small corn or flour tortillas
– Additional lime wedges for serving
*Serves 4 (assuming 2 tacos per person, which is usually required when tacos taste this good).*
How to Make Crispy Fried Chicken Tacos with Street Corn and Bacon?
1. **Marinate the Chicken**: In a bowl, soak the chicken strips in buttermilk for at least 1 hour (or for the best flavor, overnight in the refrigerator).
2. **Prepare the Coating**: In another bowl, mix the flour, garlic powder, paprika, cayenne, salt, and pepper.
3. **Fry the Chicken**: Heat the oil in a deep skillet or fryer to 350°F (175°C). Remove the chicken from the buttermilk and dredge each piece in the flour mixture, shaking off any excess. Fry in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
4. **Make the Street Corn**: In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, green onions, lime juice, and crumbled bacon. Mix well and season with salt and pepper to your liking.
5. **Warm the Tortillas**: Heat the tortillas in a dry skillet or microwave until warm and pliable—this makes them so much easier to fold!
6. **Assemble the Tacos**: Place a fried chicken strip in each tortilla, top it with the street corn mixture, and drizzle with extra lime juice if desired.
7. **Serve**: Serve those bad boys immediately with lime wedges on the side!
Tips & Twists for Ultimate Taco Bliss
– Feel free to customize these tacos with your favorite toppings! Fresh salsa, avocado slices, or even jalapeños can take it to the next level.
– If you’re feeling extra fancy, try adding some pickled onions for a tangy twist.
– These tacos are best enjoyed fresh. However, if you have leftovers (which might be a challenge!), the chicken can be reheated, but the corn is best fresh.
Let me tell you, making these Crispy Fried Chicken Tacos has become a go-to in my kitchen, and they’re always a hit with friends and family! I can’t wait for you to try them out. Please let me know how they turn out, or share your own twists on this recipe. Happy cooking, my friends! 🌮
