# What You'll Need:
→ 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 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Vegetable oil, for frying (1/2 inch depth)
→ Street Corn Topping
11 - 1 1/2 cups corn kernels (fresh, canned, or thawed)
12 - 1/4 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1/2 cup cotija cheese, crumbled
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 - Place chicken strips in buttermilk and let marinate for at least 15 minutes.
02 - Combine flour, panko breadcrumbs, smoked paprika, garlic powder, cumin, salt, and black pepper in a shallow bowl.
03 - Dredge the marinated chicken strips in the flour mixture, pressing lightly to ensure even coating.
04 - Heat vegetable oil to a depth of 1/2 inch in a skillet over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Mix corn kernels, mayonnaise, sour cream, cotija cheese, diced jalapeño, chopped cilantro, chili powder, lime juice, salt, and pepper in a bowl until well combined.
06 - Heat tortillas on a skillet or over an open flame until soft and pliable.
07 - Layer crispy chicken strips onto each tortilla, top generously with the street corn mixture, garnish with extra cilantro, and serve with lime wedges.
