Chicken Maryland Food

CHICKEN MARYLAND

Steps:

• Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
• Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.

CHICKEN MARYLAND

Steps:

• Place flour, salt, pepper and paprika in a zippered plastic bag.
• Add chicken thighs and shake to coat.
• Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
• Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
• Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

CLASSIC CHICKEN MARYLAND

Steps:

• In a medium skillet, melt butter and heat together with olive oil.
• Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
• Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
• Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
• If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

MOROCCAN CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

MARYLAND CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
• Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
• Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
• Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
• To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).

MARYLAND FRIED CHICKEN WITH CREAM GRAVY

Steps:

• Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
• Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.
• Heat oil in skillet over moderately high heat until it registers 360°F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.
• Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.
• Pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 1/2 cup water and cook, scraping up brown bits, 2 minutes. Add half-and-half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken.