Maryland Chicken Food

DELICIOUS MARYLAND FRIED CHICKEN

Steps:

• Wash the chicken parts and pat dry.
• Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat.
• Deep fry at 360°F for 20 minutes.

MARYLAND CHICKEN

Steps:

• Put the chicken in the oven to cook following manufactures guidelines.
• Make the sweetcorn fritters by sifting the flour into a bowl with the salt and pepper. Add the eggs and a little water to make a thick batter whisking until no lumps remain.
• Add the sweetcorn and spring onions and mix well. Set aside.
• Coat the tomato halves and the bananas in seasoned flour.
• Put a frying pan on a medium heat and spray with oil. In batches, place spoonfuls of the sweetcorn mixture into the pan and fry for a few minutes until little bubbles appear on the surface. Flip over and cook the other side for a few more minutes. Keep warm in the oven whilst you make the rest.
• When the chicken is almost ready, spray more oil into the pan and cook the tomatoes, cut side down until slightly crispy and browned. Keep warm in the oven.
• Cook the bananas in the same way until patched with brown but not mushy.
• Serve everything together and Enjoy!
• I love this meal.

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.

MARYLAND FRIED CHICKEN

Steps:

• In a small bowl, combine the egg and 3 tablespoons of milk.
• Season egg wash with a dash of black pepper and paprika.
• In a shallow bowl, combine the breadcrumbs, paprika, dried thyme, pepper and garlic.
• Dip pieces of chicken in the egg wash, one at a time, then roll them in the breadcrumbs.
• In a large chicken skillet, heat oil over medium heat.
• Add the chicken and cook, uncovered, turning occasionally, approximately 10 to 15 minutes, until golden brown.
• Add the cup of milk.
• Reduce heat to medium low, cover tightly.
• Cook for 30 to 40 minutes.
• Uncover, cook for 8-10 minutes more.
• Check to make sure chicken is no longer pink.
• Place chicken in a casserole dish and place in oven for 10 minutes on 200 degrees.
• Prepare gravy as follows.
• In a jar, combine 3/4 cup milk, 3 tbsp flour, salt and pepper.
• Cover with lid and shake until mixed.
• Add to skillet, stirring constantly.
• Stir in additional milk.
• Cook over medium heat, stirring until thick and bubbly.
• Add additional milk if it is too thick.
• Serve gravy over mashed potatoes.

CHICKEN MARYLAND WITH A BAKED MUSTARD CRUST

Steps:

• Preheat oven to 160°C.
• Season the centre of a 3 day old loaf (crumble the bread or give it a quick blitz in a food processor) with freshly cracked black pepper and lake salt.
• Combine mustard mix ingredients in a bowl and mix thoroughly.
• Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
• Place skin side up (in a shallow baking tray and dob the breadcrumbs with small dots of the butter and then sprinkle with sweet paprika.
• Bake slowly for 1 to 1 1/4 hours (if doing turkey allow longer times and more of other ingredients to allow for size of turkey marylands compared to chicken).

MARYLAND STYLE CHICKEN SALAD

Steps:

• Bring a large saucepan of water to a boil, covered. Add chicken and poach for about 20 to 25 minutes. Transfer to cutting board and allow to cool enough for handling. Shred with two forks or finely chop the chicken and transfer to a fairly large bowl. You should have about 4 cups of chicken.
• Add remaining ingredients to the bowl and mix well.
• Cover and refrigerate until using.
• This makes enough for 8 to 10 sandwiches or pita pockets.
• **You do not need salt in this recipe because the seasoning already contains salt.

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.