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Crispy Oven Fried Chicken with Sweet Corn Cakes and Honey Butter

Golden, crisy, oven fried chicken served with sweet corn cakes with honey butter and charred corn and romaine slaw. 
Difficulty: Medium
Time: 35-40
Calories: 817 Fat: 46g Carbs: 77g Protein: 48g

ABOUT THE DISH

Corn cakes are a savory pancake that happens to be a common side item on many southern states. Our version has fresh sweet corn and scallions and pan fried until crispy.

Oven fried chicken when cooked correctly can be very crispy and tender; similar to regular fried chicken with way less fat.

Ingredients
Romaine lettuce
Corn on the cob
Scallion
Flour
Cumin
Corn cake dry mix
Sweet pickle chips
Egg
Half & Half
Honey Butter
Chicken breasts
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Cooking terms for this recipe

Scallion Another word for green onion. They can be used interchangeably
Julienne To slice into thin strips about the size of matchsticks.
Shallow fry is an oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat and fish, and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow-fried foods are often battered.

What you need

2 medium mixing bowls

Foil lined baking sheet

Large sauté pans

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre heat the oven to 450ºF. Wash and dry all produce. Remove root from scallion and finely dice. Julienne the romaine lettuce and discard the base. Shuck corn making sure to remove all of the silk. Slice corn off the cob and place into a medium bowl. Remove chicken from the package, rinse, pat dry and cut into 4-5 large chunks per breasts.

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Step 2: OVEN FRY THE CHICKEN

In a medium mixing bowl add the chunked chicken, 1 tsp. of salt and a pinch of black pepper, 1 Tbsp. of water and the flour. Toss to combine then remove the chicken and shake off excess flour. Place chicken onto a foil lined baking sheet and drizzle with 1-2 Tbsp. of oil making sure each piece gets some oil. Place in the oven and bake for 20 minutes flipping over halfway through cooking. While the chicken is in the oven start to make your corn cakes, step #3.

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Step 3: MAKE THE CORN CAKES

Rinse out the medium mixing bowl that you used for the chicken and add half of the fresh corn, corn cake dry mix, egg, scallions, 1 tbsp. of oil and half & half. Stir to combine.

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Step 4: PAN FRY THE CORN CAKES

Heat a large sauté pan over medium heat. Add 2 Tbsp. of oil. When hot pour corn cake batter into the pan making 4, 4 inch round corn cakes. Fry on each side for 2-3 minutes until golden and crisp. Set each cake aside on a paper towel. Once the cakes are done add 1 tsp. of oil and toss in the other half of the fresh corn. Sauté for 3-4 minutes until lightly charred. Remove from pan.

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Step 5: MAKE THE SALAD

Slice your avocado in half lengthwise around the pit. Break it in half and remove the pit, scoop out the flesh and place into th medium bowl that had the fresh corn in it. Add the cumin and mash. Add sautéd corn and romaine. Mix together until well combined. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the slaw between two plates. Place one corn cake down, top with oven fried chicken, drizzle with honey butter and top with 2 sweet pickles. Lean the other corn cake againt the side. Enjoy!