# Ingredient List:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - Vegetable oil, for frying (about ½ inch depth)
→ Street Corn Topping
11 - 1½ cups corn kernels (fresh, canned, or thawed frozen)
12 - ¼ cup mayonnaise
13 - 2 tablespoons sour cream
14 - ½ cup cotija cheese, crumbled (or feta as substitute)
15 - 1 small jalapeño, finely diced
16 - 2 tablespoons fresh cilantro, chopped
17 - 1 teaspoon chili powder
18 - Juice of 1 lime
19 - Salt and black pepper, to taste
→ For Serving
20 - 8 small corn or flour tortillas, warmed
21 - Extra cilantro, for garnish
22 - Lime wedges
# Directions:
01 - Submerge chicken strips in buttermilk and let marinate for at least 15 minutes.
02 - In a shallow dish, combine flour, panko breadcrumbs, smoked paprika, garlic powder, ground cumin, salt, and black pepper.
03 - Remove chicken from buttermilk and dredge strips in the flour mixture, pressing lightly to ensure even coating.
04 - Heat vegetable oil to approximately 175°C (350°F) in a skillet, with about ½ inch depth. Fry chicken strips in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Combine corn kernels, mayonnaise, sour cream, cotija cheese, finely diced jalapeño, chopped cilantro, chili powder, lime juice, salt, and pepper in a bowl. Mix thoroughly.
06 - Heat tortillas briefly on a skillet or directly over flame until soft and pliable.
07 - Place crispy chicken strips on warmed tortillas, top generously with the street corn mixture, garnish with extra cilantro, and serve with lime wedges.
