Maryland Chicken Recipes

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.

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.

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).