Tennessee Fried Corn Food

COUNTRY FRIED CORN

Steps:

• Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
• In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
• Stir corn into hot bacon drippings. Add water and sugar.
• Cook, stirring constantly, until mixture begins to thicken.
• Gradually stir milk into cornstarch until smooth. Add to corn.
• Cook over low heat until thickened.
• Stir in butter and salt.
• Top with crumbled bacon before serving.

TENNESSEE FRIED CORN

Steps:

• 1. Select corn with full, round, milky kernels. Very important - must be very fresh! Remove shucks and silks. Over a large bowl, cut the tips of the kernels off the cob. Then use the edge of the knife to remove all of the milky portion remaining on the cob. This is what will give the creaminess, so don't skip this step.
• 2. In a cast iron skillet, cook the bacon until crisp. Set bacon aside on paper towels and discard all but 4 tablespoons of the bacon grease.
• 3. Add corn to the skillet. Cook without stirring until the bottom is browned. You can take a peek by lifting corn from the side with a spatula.
• 4. When the bottom is well browned, add the milk, salt, pepper AND a pinch of sugar. Stir until combined. Cover and cook over low heat for 10 minutes.
• 5. If desired, you can arrange the cooked bacon over the corn in the skillet - or you can save it for breakfast.

TENNESSEE CORNBREAD SALAD

Steps:

• Crumble half the cornbread into bottom of large serving bowl.
• In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
• Spoon half of mixture over cornbread.
• Stir together mayonnaise and pickle juice.
• Spread half the dressing over vegetables.
• Repeat layers.
• Garnish as desired.
• Cover tightly and chill 2 to 3 hours before serving.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.