Kentucky Fried Corn Recipes
FRIED CORN
Steps:
- In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
FIERCE FRIED CORN
Steps:
- In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot.
KENTUCKY-STYLE FRIED CHICKEN
When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate
Provided by Molly53
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
- Just before frying, make a batter of the remaining ingredients.
- Preheat fat or oil to 380°F.
- Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.
Nutrition Facts : Calories 949.9, Fat 56.8, SaturatedFat 17, Cholesterol 298.9, Sodium 993.2, Carbohydrate 39.1, Fiber 1.3, Sugar 0.2, Protein 65.7
SKILLET FRIED CORN
Great side dish with chicken, beef or pork. Easy to prepare.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
- Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 21 g, Cholesterol 30.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 6.9 g, Sodium 381.9 mg, Sugar 4.3 g
DAD'S KENTUCKY HOME FRIES
Yummy fried potatoes with the flavor of Kentucky. Easy to make while camping or at home. Leftovers store great in the fridge for a microwave breakfast on the go. For an East Coast twist, add diced green pepper.
Provided by MS. DEE
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 65.7 g, Fat 0.3 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 22.7 mg, Sugar 3.5 g
FIESTA CORN
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
KENTUCKY CORNBREAD
Make and share this Kentucky Cornbread recipe from Food.com.
Provided by SouthernBell2627
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients.
- Fold in sour cream.
- Pour into greased large black skillet.
- Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 581.4, Fat 43.8, SaturatedFat 12.3, Cholesterol 132.1, Sodium 717.5, Carbohydrate 41.7, Fiber 3.4, Sugar 2.7, Protein 9.3
OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Provided by Irma S. Rombauer
Categories Chicken Bake Quick & Easy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
- 2 to 3 tablespoons melted butter
- Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
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