Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Crisp chicken tacos with corn salsa is the ultimate crowd-pleaser, combining textures and flavours that work perfectly together. The crunch of golden chicken, the smoky sweetness of barbecued corn, the zest of lime, and the kick of pickled jalapeños.
Popular Substitutes
- Crispy Oven Baked Chicken Tenders
- Corn Salsa with Creamy Lime Dressing
- BBQ Honey Soy Chicken
- Mango Avocado Salsa
- Beef mince with Mexican Spice Mix
Crispy Chicken Tacos with Spicy Corn Salsa bring together all the elements of a perfect dish – crunch, freshness, spice, and a little tang. The buttermilk chicken is juicy on the inside with a perfectly seasoned, crunchy coating, while the corn salsa provides a bright and fresh contrast.
How to Make Crispy Chicken Tacos
Start by preparing the chicken. Ideally, marinade the chicken in the buttermilk the night before. Coat the chicken well – this is great for both flavour and crunch. Heat oil in a potand fry the chicken strips until golden brown, crispy and cooked through. Place them on a paper towel to drain any excess oil.
For the corn salsa, barbecue the corn cobs until they’re slightly charred, then remove the kernels and place them in a bowl. Add the remaining ingredients and mix everything together.
To assemble the tacos, warm the tortillas in a pan or microwave, add crispy chicken strips, top generously with corn salsa, and finish with a drizzle of mayo (or any other sauce). If you like it spicy, drizzle on some hot sauce. Or top with other salad options.
Tips for Perfect Tacos
Make the corn salsa ahead of time to let the flavours meld, but add the avocado just before serving to keep it fresh. For extra flair, garnish your tacos with shredded purple cabbage or shredded lettuce.
Marinade the chicken for at least four hours, or even better, overnight. This helps to keep the chicken tender.
Crispy chicken tacos with corn salsa are the perfect fusion of textures and flavours. They’re easy to make, customisable to your taste, and absolutely delicious. Make them for Taco Tuesday or perhaps a weekend treat.✨
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Chicken Tacos with Corn Salsa
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Corn Salsa
- 2 corn cobs - husks removed
- ½ small red onion - finely chopped
- ¼ cup coriander - roughly chopped
- ½ small avocado - finely diced
- 1 tbsp pickled jalapeños - finely chopped (or 1 fresh jalapeño)
- 1 tbsp lime juice
- pepper - to taste
Chicken and Marinade
- ¾ cup buttermilk
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp pepper
- 600 grams chicken breast
Chicken Crumb
- 2 cups flour - plain, all purpose
- 2 tsp baking powder
- 1 tbsp dried oregano
- 1 ½ tsp salt - plus extra for sprinkling after the cook
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ¼ tsp pepper
- 3 tbsp buttermilk
Cooking the Chicken
- 4 cup oil - vegetable or canola – not olive oil, approximately
Assembling the Tacos
- 10 soft tacos - mini street tortillas
- spicy mayonnaise or kewpie mayonnaise - optional
- cheese - grated, optional
- diced tomato - optional
- red cabbage or lettuce - finely shredded
Instructions
Corn Salsa
- Lightly spray the corn cobs and barbeque until cooked and lightly charred. Set aside to cool.
- Cut the kernels off the cooled corn and place in a bowl along with the onion, coriander, avocado and jalapeños. Stir in the lime juice and pepper and serve.
Chicken and Marinade
- Combine the milk, salt and spices in a small mixing bowl.
- Cut the chicken into 8 fillets of equal thickness. Drop them into the milk mix and stir thoroughly to ensure all chicken is well coated.
- Cover and refrigerate for at least 4 hours and up to 24 hours.
Chicken Crumb
- Line a large tray with baking paper and set aside.
- Combine all dry ingredients in a medium mixing bowl. Using a fork, stir in the buttermilk until clumpy.
- Drop 2-3 buttermilk coated fillets into the flour mix. Press the flour into each piece, turning to coat all over. Place on the prepared tray and repeat with the remaining chicken. Make sure they are well coated and no wetness is showing.
Cooking the Chicken
- Place a wire rack over a paper towel lined tray and set aside.
- Pour oil into a medium saucepan, approximately 5 cm deep and place over medium-high heat. Heat the oil to 350°F – if the oil is shimmering and bubbles sizzle around a small piece of crumb when dropped in, it is ready to go.
- Gently lower 3-4 fillets into the oil – do not crowd the pan. The number you cook at a time will depend on the size of your pot and the size of the pieces. After dropping them into the pot, leave them to cook for 2 minutes. Flip them and leave them to cook for a further 2-3 minutes, or until brown and cooked through (if using a thermometer, the internal temp should be 165°F – take a fillet out of the oil to test).
- Place the cooked fillets onto the wire rack and repeat the cooking process for the remaining crumbed chicken.
Assembling the Tacos
- Place the crispy fried chicken onto the tacos and top with the corn salsa. Sprinkle with cheese and tomato or any other toppings you choose and a drizzle of mayonnaise or sauce of your choice. Enjoy!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
