Chicken Fried Corn On The Cob Recipes

Steps:

• 1. Ponchito's # 1: Heat oil in deep fryer or kettle to 375^. Dip fresh ears of corn into hot oil for 3 minutes. It comes out slightly golden brown and caramelized. Serve with salt and pepper and a lime wedge.
• 2. Clark's # 2: Heat fryer to 375^ or about 4 inches in kettle. Clean corn, wash, pat dry, cut in 1/2, set aside. Combine eggs and buttermilk in a large bowl and beat with a whisk; add cornmeal. Set aside. In another bowl, mix together remaining dry ingredients and spread out in a shallow pan. Coat corn in buttermilk mixture, let excess drip back into bowl, make only 2 at a time then roll in flour mixture. Lower corn with tongs into hot oil. Fry 3 minutes or until golden brown. Drain on paper towels or a brown paper bag.
• 3. County Fair # 3. Combine all ingredients in a large bowl;except the panko, mix well. Dips ears into batter, roll in the panko. Fry in hot 375^ oil 2-3 minutes until lightly golden brown. Drain on paper bag. Garnish each corn piece with butter, mayonnaise and sprinkle with cheese and squeeze on the lime juice, and sprinkle with cayenne pepper ,if desired. Serve over bowl with mixture inside and brush on as needed.

Steps:

• In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
• In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
• Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
• Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.

Steps:

• Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
• Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
• Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.