Easiest Way to Make Perfect Tex's Paprika Chicken with Fried Corn on the Cob 🌽🐔🧀

Tex's Paprika Chicken with Fried Corn on the Cob 🌽🐔🧀. DIRECTIONS Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Season the chicken with salt and pepper. Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad, from BBC Good Food.

The easiest method for cooking corn on the cob. roasting it in the oven! This method yields perfectly cooked and naturally sweet ears of corn! For a fun smoky twist, try some smoked paprika as well! You can cook Tex's Paprika Chicken with Fried Corn on the Cob 🌽🐔🧀 using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Tex's Paprika Chicken with Fried Corn on the Cob 🌽🐔🧀

1. Prepare 1 of chicken breast portion (about 200-250 grams) chicken 🍗.
2. Prepare 1 of small to medium corn cob 🌽.
3. You need of Oil for deep frying 🍳.
4. Prepare 1 portion of chips (see my recipe for 'Tex's No-Fail Chips' in my profile) 🍟.
5. Prepare of paprika (enough to cover the chicken).
6. You need to taste of butter.
7. Prepare to taste of your choice of cheese (grated).
8. You need of Sea salt and ground black pepper.

Roast in a pan with sides (like a rimmed baking sheet or lasagna pan), flipping halfway through. Our basic method for cooking corn on the cob will make this summer recipe become your next go-to side dish. Follow these steps for the best way boil It isn't summer until you've had corn on the cob. It's at every barbecue, it makes the perfect side dish to, umm, everything, and unless you're Michael.

Tex's Paprika Chicken with Fried Corn on the Cob 🌽🐔🧀 instructions

1. Have your potatoes ready to go as you heat your oil to 130°C/265°F.
2. Place the chicken on kitchen paper. Dust the chicken well on both sides with paprika, salt, and pepper (basically a dry rub). Preheat your oven to gas mark 5/190°C (375°F).
3. Cook your chips for 2-3 minutes then allow to cool.
4. Cook your corn with a little salt in the water and allow to cool. I like to leave mine leaning or stood up so all the water doesn't run to one side of the cob.
5. .
6. Put the chicken on a baking tray and place in the oven for 30-35 minutes, check it's cooked (it should have an internal temperature of 75°C/165°F, or the juices should run clear when pierced with a skewer). Allow to rest for 10 minutes.
7. .
8. .
9. Heat the oil to 180°C/35°F and deep fry the corn. When the corn is done, skewer, then put the chips in to finish cooking.
10. While the chips finish frying, put some butter on the hot corn then grate on some cheese (I'm using mature cheddar).
11. .
12. Finally, slice the chicken, plate up and dig in.
13. .

Individual packets filled with chicken, corn, pinto beans, and barbeque sauce let all the flavors mingle deliciously. I actually used frozen corn (not cobs) and it turned out great. I also used garlic salt for more flavor. It was so easy I will def make this. Oil to fry with, Peanut oil is king, but perhaps you have allergies to worry about.