maryland chicken

Posted on Updated on

maryland chicken

Originally uploaded by wesh

My son is coming out of his shell as a Junior Carnivore, so I’m taking the opportunity presented by his expanding palate to prepare some good old Southern classics for him. His sister –a committed vegetarian– was having none of it

 

Maryland Chicken

Cut into pieces for serving:
•A young frying chicken, about 3.5 lbs.

Bread it by dipping each piece in:
•Milk

And rolling it in:
•Flour

Let dry for 1 hour. Heat in a heavy skillet:
•.5 to 1” of fat, a combination of cooking oils, or bacon drippings.

Heat the fat until it reaches the point of fragrance. Add the chicken. Brown it on all sides. Preheat oven to 375F. Place the browned chicken in a fresh pan and bake, covered, until steamed through, about a half hour. This Border dish is usually served with a cream gravy made from the drippings, that is, some of the fat thickened with:
•flour

to which milk is added. You may further enrich the gravy with:
•egg yolks

NOTES: Consider drying the breaded chicken parts on a rack so the undersides won’t get gummy before frying.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s