In the realm of culinary delights, Maryland chicken stands out as a true masterpiece, a dish that has tantalized taste buds and captivated hearts for generations. Originating from the vibrant shores of Maryland, USA, this iconic dish is a symphony of flavors, seamlessly blending the richness of chicken with a unique blend of spices and a tantalizing golden-brown crust. Maryland chicken is not just a meal; it's an experience, a journey through a tapestry of textures and tastes that will leave you craving for more. This article presents a curated collection of Maryland chicken recipes, each offering a unique interpretation of this timeless classic. From the traditional to the contemporary, these recipes cater to a wide range of tastes and preferences, ensuring that every Maryland chicken enthusiast finds their perfect match. Get ready to embark on a culinary adventure that will transport you to the heart of Maryland's culinary heritage.
Let's cook with our recipes!
CLASSIC CHICKEN MARYLAND
This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.
Provided by Realtor by day
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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.
MARYLAND FRIED CHICKEN
This is a different take on chicken. You fry the chicken, then add milk to simmer. You get tendor, moist and juicy chicken. The original recipe is from the Quick and Easy Comfort Cookbook by BHG. I changed it up a bit.
Provided by Christine Bettiga
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
Categories Milk/Cream Chicken Fry Family Reunion Potluck Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
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.
MARYLAND STYLE CHICKEN SALAD
The seasoning in this recipe is used by Marylanders when steaming crabs and shrimp, but it adds such a unique flavor to chicken as well. We also sprinkle it on French Fries.
Provided by Catloverr2003
Categories Lunch/Snacks
Time 45m
Yield 8-10 sandwiches
Number Of Ingredients 5
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.
CHICKEN MARYLAND WITH A BAKED MUSTARD CRUST
From our local state paper and submitted by a gourmet butcher Vince Garreffa, it sounds so good, hoping to try it shortly so times are estimated. His intro was "The "love of my life" cooked this for me using turkey legs for Christmas. I loved it so much that I cook it often with chicken because it's quick, easy and tasty. Maybe you can use this recipe with turkey Marylands for Christmas in July but do cook them for longer because the bigger size of the Marylands." Christmas in July reference is that it is our winter and some people celebrate with a traditional Christmas lunch/dinner then and will do cold fare at Christmas during our summer.
Provided by ImPat
Categories Meat
Time 1h15m
Yield 4 Crumbed Maryland, 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 576.8, Fat 19.4, SaturatedFat 6.9, Cholesterol 104.6, Sodium 1083.9, Carbohydrate 60.8, Fiber 5.1, Sugar 5.4, Protein 38.1
NANNY'S MARYLAND CHICKEN PUDDING
Meat pies and puddings are strictly English in origin. I've known about this recipe all of my adult life - it was one of my grandmother's oldest recipes dating back to the early days when she first got married. It takes a little time but is so well worth it. It is the best chicken dinners I've ever eaten!
Provided by cathy tate
Categories Chicken
Time 3h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees. Combine first 6 ingredients, 1tsp salt and 1/4tsp pepper in a dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hour. Remove chicken from broth; cool. Strain broth and set aside.
- 2. Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
- 3. Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
- 4. Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
- 5. While puddings is baking, cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2TBS butter, 1/2tsp salt and 1/4tsp pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
MARYLAND CHICKEN KABOBS
I was feeling like a little barbecue action tonight so I dug out this recipe. I love fruit on the grill and the banana is a bit unexpected. The original recipe calls for chicken thigh pieces butI've always used chicken breasts.
Provided by Miss Erin C.
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into bite sized pieces.
- Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper to taste in a large bowl.
- Add the chicken and toss until well coated.
- Cover and leave to marinate 1-2 hours.
- Cut each strip of bacon in half.
- Cut the bananas into 1" lengths and brish with lemon juice.
- Wrap a piece of bacon around each piece of banana.
- Remove the chicken from the marinade, reserve the marinade for basting.
- Thread the chicken and banana rolls onto the skewers.
- Barbecue the kabobs over hot coals 8-10 minutes until the chicken is cooked through.
- Baste the kabobs with the marinade and turn the skewers frequently.
- Serve with corn on the cob and mango relish.
MARYLAND FRIED CHICKEN
Use as little or as much OLD BAY Seasoning as you like, you can always springle on more while eating
Provided by Dawn Nixon
Categories Chicken
Time 1h
Number Of Ingredients 6
Steps:
- 1. Cut up 1 Whole chicken (or purchase precut) Clean thoroughly Roll each piece in egg wash (1-2 scrambled egg)
- 2. Add approximately 2-3 cups All Purpose flour with approximately 1 C Corn Starch, 1 TLB salt, Pepper, Old Bay Seasoning (to taste) Pinch of poultry seasoning. Dredge chicken pieces in flour/corn starch and seasoning mixture. Lay pieces on large platter and cover with plastic wrap, Place in refrigerator overnight, Use Peanut oil to fry.
Tips:
- Choose the right chicken: Use a whole chicken that is about 3-4 pounds. Make sure the chicken is fresh and has no blemishes.
- Use a large pot: You will need a large pot that can hold the chicken and all of the ingredients.
- Season the chicken well: Season the chicken with salt, pepper, garlic powder, and onion powder. You can also add other seasonings, such as paprika, cumin, or chili powder.
- Brown the chicken: Brown the chicken in a large pot over medium heat. This will help to seal in the juices and give the chicken a nice color.
- Add the vegetables: Add the vegetables to the pot with the chicken. You can use any vegetables you like, such as potatoes, carrots, celery, and onion.
- Add the broth: Add the chicken broth to the pot. The broth should cover the chicken and vegetables.
- Bring to a boil: Bring the broth to a boil, then reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through.
- Serve: Serve the chicken and vegetables with a side of mashed potatoes, rice, or noodles.
Conclusion:
Maryland chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a healthy and affordable meal. Follow these tips to make the best Maryland chicken ever!
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