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!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a shallow bowl, whisk together the buttermilk and egg until fully combined.

Step 3

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.

Step 4

In a third shallow bowl, place the panko breadcrumbs.

Step 5

Dip each ear of corn into the buttermilk mixture, allowing the excess liquid to drip off.

Step 6

Roll the corn in the seasoned flour mixture, coating it evenly.

Step 7

Dip the floured corn back into the buttermilk mixture, then roll it in the panko breadcrumbs, pressing gently to ensure the coating adheres well.

Step 8

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.

Step 9

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.

Step 10

Use tongs to carefully remove the corn from the oil and transfer it to a plate lined with paper towels to drain excess oil.

Step 11

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

Serving size	(1704.5g)

Amount per serving	% Daily Value*
Calories	7665.4

Total Fat 738.3g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 259.8mg	0%
Sodium 4159.3mg	0%
Total Carbohydrate 244.6g	0%
Dietary Fiber 16.2g	0%
Total Sugars 48.0g
Protein 51.8g	0%

Vitamin D 244.1IU	0%
Calcium 532.5mg	0%
Iron 12.6mg	0%
Potassium 1814.5mg	0%

*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.

Source of Calories

Fat: 84.9%

Protein: 2.6%

Carbs: 12.5%