Chicken Fried Corn on the Cob
Elevate your snacking game with this irresistible Chicken Fried Corn on the Cob, a creative twist on classic comfort food! Featuring juicy, tender ears of corn encased in a crunchy golden crust, this recipe combines the warm, savory flavors of chicken seasoning with a satisfying blend of spices like paprika, garlic powder, and cayenne for a subtle kick. Coated in a double layer of seasoned flour and crispy panko breadcrumbs, each cob is deep-fried to perfection, delivering a delightful texture that’s crisp on the outside and juicy on the inside. Ready in under 40 minutes, this unique recipe is perfect for summer gatherings, game-day spreads, or as a standout side dish. Serve hot with a drizzle of honey or a sprinkle of fresh parsley for a burst of brightness, and watch it disappear from the table!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Chicken seasoning (store-bought or homemade blend)
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 cup Panko breadcrumbs
- 3 cups Oil (for frying)
Instructions
Bring a large pot of water to a boil and cook the corn on the cob for 5-7 minutes until tender. Remove the corn from the water and let it cool slightly. Pat the corn dry with a paper towel.
In a shallow bowl, whisk together the buttermilk and egg until fully combined.
In a separate shallow bowl, combine the flour, cornstarch, chicken seasoning, salt, paprika, black pepper, garlic powder, and cayenne pepper (if using). Mix the spices and flour thoroughly.
In a third shallow bowl, place the panko breadcrumbs.
Dip each ear of corn into the buttermilk mixture, allowing the excess liquid to drip off.
Roll the corn in the seasoned flour mixture, coating it evenly.
Dip the floured corn back into the buttermilk mixture, then roll it in the panko breadcrumbs, pressing gently to ensure the coating adheres well.
Heat the oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure the oil is deep enough to submerge the corn.
Carefully lower each piece of breaded corn into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per ear, turning occasionally, until golden brown and crispy.
Use tongs to carefully remove the corn from the oil and transfer it to a plate lined with paper towels to drain excess oil.
Serve the chicken-fried corn on the cob hot, optionally garnished with fresh parsley or a drizzle of honey for added flavor. Enjoy!
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
