Shore Chicken Recipes

OVEN BAKED FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• Grease a baking sheet.
• Add the chicken base, garlic powder, dried parsley and buttermilk to a medium sized bowl, whisk to combine. Add the chicken legs and let rest covered in the refrigerator for 15 minutes or up to 8 hours.
• Combine the breading and corn flakes into a shallow dish. Dredge each drumstick into the breading mixture pressing down on all sides. Place the finished drumsticks onto the baking sheet.
• Place the baking sheet directly into the oven and bake for 30 minutes. Lower the oven heat to 350 degrees and bake for 15 minutes more.
• Carefully remove the baking sheet from the oven and serve immediately.

LIONS-CLUB-TYPE BBQ CHICKEN

Steps:

• Grill chicken halves, turning frequently and basting with sauce at least six times. Dab on more sauce just before removing the chicken from the grill and again just before serving. Serve basting sauce on the side with the chicken. Basting Sauce: Blend, taste, and add more seasonings if you like (I would add more pepper and hot sauce). Use 1/2 of this mixture to marinate the chicken, 1/4 to baste while cooking, and 1/4 for a final baste and to serve alongside the chicken. You'll want to keep this last 1/4 of the marinade apart from the rest so it doesn't get contaminated by raw chicken juices. I can't vouch for these measurements because when I made the chicken, I just dumped ingredients together until it looked right to me. cook's notes Over the summer, the Washington Post published an article about an Eastern Shore fire department chicken barbecue that did a brisk business selling chicken to people travelling to and from the Maryland and Delaware beaches. They did not include a recipe, but one of the firefighters was kind enough to provide a general description of what goes into the chicken marinade along with information on how they cook the chicken. I've made this at home and it turned out great, as good as the chicken from our local (south-central Pennsylvania) fire department's summer barbecues. I can't provide exact measurements, but if you already know how to make a marinade, you should do fine.

SHORE CHICKEN

Steps:

• 1. Whisk buttermilk, oil, mustard, garlic, salt, and pepper to blend well. Add chicken, turn to coat. Cover, chill at least 3 hours. But for best taste 1 day, turning chicken occasionally.
• 2. Mix bread crumbs, cheese, and flour. Remove chicken from buttermilk allowing excess to drip off. Add chicken to bread crumbs and turn to cover completely.
• 3. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• 4. Preheat oven to 425 degrees. Drizzle butter over chicken. Bake until crisp, golden and cooked through about 50 minutes. Serve warm or at room temperature.
• 5. Enjoy!

MARYLAND FRIED CHICKEN

Steps:

• Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.
• In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm.
• Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.
• Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes.

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

EASTERN SHORE BBQ CHICKEN

Steps:

• Blend, taste, and add more seasonings if you like (I would add more pepper and hot sauce). Use 1/2 of this mixture to marinate the chicken, 1/4 to baste while cooking, and 1/4 for a final baste and to serve alongside the chicken. You'll want to keep this last 1/4 of the marinade apart from the rest so it doesn't get contaminated by raw chicken juices. I can't vouch for these measurements because when I made the chicken, I just dumped ingredients together until it looked right to me. Grill chicken halves, turning frequently and basting with sauce at least six times. Dab on more sauce just before removing the chicken from the grill and again just before serving. Serve basting sauce on the side with the chicken.