Bre Baker’s Korean Corn Cheese & Bearclaw Fried Chicken

Recipe by Breanna Baker, Executive Chef at NAME –Louisville, KY

Chef Breanna Baker of NAMI takes comfort food to another level with her “bearclaw” fried chicken and bubbling Korean Corn Cheese. Juicy chicken fingers are fried to golden perfection and served with a hot skillet of cheesy corn made with Sofia—our soft-ripened goat cheese with vegetable ash.

The dish balances bold textures and flavors: the crispy chicken contrasts beautifully with the rich, tangy, creamy corn dip, while a quick pickle of onions adds brightness to every bite. Whether served as a party appetizer or a satisfying main, this dish is a showstopper that’s well worth the effort.

Korean Corn Cheese & “Bearclaw” Fried Chicken

Serving Size: 4

FRIED CHICKEN

Ingredients

  • 4 chicken thighs; boneless, skin-on

  • Marinade:

    • 2 cups buttermilk

    • 4 teaspoons salt

    • 2 teaspoons pepper

  • Dredge:

    • 1 cup all-purpose flour

    • 1 teaspoon salt

    • 1 teaspoon paprika

    • ½ teaspoon pepper

  • 2 quarts oil to fry

Instructions

Mix the ingredients for the marinade until combined.

Make 3 cuts into the thighs to make 4 fingers, keeping ½ of the meat intact to form the “claw.”

Marinate the chicken in the buttermilk mixture overnight, or for at least 1 hour. 

Mix the ingredients for the dredge until combined.

Place 1 chicken thigh in the dredge and coat it, making sure to get between each finger.

Place the chicken on a tray and repeat with the remaining thighs.

Heat oil to 350F.

Fry each thigh for about 6 minutes, or until golden brown with an internal temperature of 165F.

KOREAN CORN CHEESE

Ingredients

  • 6 corn cobs with husks

  • 4 ounces Capriole’s Sofia cheese

  • ½ cup Dukes mayo

  • ¼ cup mozzarella cheese, shredded 

  • 1 ½ teaspoons sugar

  • 1 green onion, thinly sliced

  • ¼ teaspoon kosher salt

  • Pinch of coarse ground pepper

Instructions:

Heat an oven to 350F.

Cook the corn on a tray in the oven for 30 minutes. The husks should be dark brown and the corn should be softer to the touch. Allow the corn to cool for 10 minutes.

Add the remaining ingredients to a bowl and whisk to combine.

Discard the husks and cut the corn off of the cob.

Place the corn in the mixing bowl with the other ingredients and mix.

Place the mixture into an oven-safe container and bake at 350 for 10-15 minutes, the mixture should be golden brown on top. 

PICKLED ONION

Ingredients

  • 1 red onion, thinly sliced

  • ½ cup white vinegar,

  • ¼ cup water

  • 2 tablespoons sugar

Instructions

Heat the vinegar, water, and sugar in a small pot until boiling.

Pour over the thinly sliced red onion in a bowl.

Allow to cool to room temperature before serving. 

Serving:

Eat right away while the corn cheese is still hot. Tear off a finger of the bearclaw chicken and dip into the corn cheese. Add the pickled onion to brighten up the bite.