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Street corn fried chicken tacos with green chili rice
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5 from 1 vote

Street Corn Fried Chicken Tacos with Green Chili Rice

Street Corn Fried Chicken Tacos with Green Chili Rice combine crispy, flavorful fried chicken with the tangy zest of street corn, all wrapped in a warm tortilla and served alongside aromatic green chili rice.
Prep Time15 minutes
Cook Time25 minutes
Marinating Time2 hours
Total Time2 hours 40 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Chicken, corn, Rice, tacos
Servings: 2 Servings
Calories: 1752kcal
Author: Laura Lynch

Ingredients

For the chicken:

  • 4 chicken tenders cut in 2 pieces lengthwise
  • 1/2 cup buttermilk
  • 2 tablespoons pickle juice
  • 1 egg beaten
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 cup peanut or vegetable oil for frying

For the corn topping:

  • 10 ounce can corn drained
  • 1/4 cup mayonnaise
  • Juice from 1/2 lime plus zest of that lime
  • 2 green onions chopped
  • 1 jalapeno diced
  • 1/4 teaspoon chili powder mild to hot
  • 1/4 teaspoon salt

For the tacos:

  • 8 small flour tortillas
  • 1/4 cup Cotija cheese
  • 1/4 cup cilantro minced
  • 1 lime cut into 8 wedges

For the rice:

  • 2 cups cooked white rice
  • 4 ounce can diced mild green chiles
  • 1/2 cup cheddar cheese shredded and divided
  • 8 ounces sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
US Customary - Metric

Instructions

  • Combine the buttermilk, pickle juice, and egg in a bowl. Submerge the chicken in the marinade and store in the refrigerator for at least 2 hours (preferably overnight).
  • Combine flour, cornstarch and seasonings in a shallow bowl.
  • Dredge the chicken in the flour mixture and rest on a wire rack for 5 minutes.
  • While waiting, make the corn salad. Combine the corn, mayonnaise, lime juice, lime zest, green onions, jalapeno, chili powder, and salt in a bowl.
  • Heat the oil in a deep skillet over medium to medium high heat. You want it to get to around 375° F(190°C) and stay there while you’re frying.
  • Fry the chicken in batches until golden brown and cooked through. Set on a wire rack.
  • Heat the tortillas in a skillet over medium heat until pliable, about 2 minutes per side.
  • Assemble tacos with a fried chicken tender, street corn salad, cotija cheese and cilantro. Serve with lime wedges.

For the green chili rice:

  • Preheat the oven to 350° F. Lightly grease an 8x8” baking dish.
  • Combine all ingredients, reserving 1/2 cup of cheese, together in a large bowl. Spread the mixture into the prepared dish. Sprinkle remaining cheese on top.
  • Bake for about 25 minutes, until the cheese is melted and golden.

Nutrition

Calories: 1752kcal | Carbohydrates: 201g | Protein: 63g | Fat: 77g | Saturated Fat: 29g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 276mg | Sodium: 5559mg | Potassium: 1307mg | Fiber: 12g | Sugar: 15g | Vitamin A: 3481IU | Vitamin C: 32mg | Calcium: 734mg | Iron: 10mg