Today, I’m really excited to share something special from my kitchen to yours. Before diving into the details, let’s talk about the perfect pairing for this dish. The tantalizing, crispy Maryland Chicken goes incredibly well with some creamy mashed potatoes, buttered white bread, and, my favorite side – corn on the cob. I can personally vouch that these sides pair incredibly well with Maryland Chicken, making for an unforgettable meal.
Now, let’s dive into the heart of the matter – the Maryland Chicken Recipe. This dish, with its deep roots in American cooking, brings a bit of history and a lot of flavor to your table. As a food enthusiast and a lover of all things fried, sharing this recipe feels almost like passing down a treasured heirloom.
What is Maryland Chicken?
Maryland Chicken is not your typical fried chicken. This recipe adds a twist by incorporating a delectable cream sauce, giving you chicken that is not only crispy but also bursting with rich, comforting flavors.
The Ingredients
Here’s what you’ll need:
- A few sprigs fresh thyme leaves
- 2 tablespoons unsalted butter
- 3 to 4 pounds whole chicken, cut into 8 pieces with the backbone kept
- Oil or lard for frying
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- A pinch kosher salt and freshly cracked black pepper
- 1 1/2 cups whole milk
For serving:
- Corn on the cob
- Buttered white bread
- Creamy mashed potatoes
How to Make Maryland Chicken?
Making Maryland Chicken involves a few steps, but don’t worry – I’ll walk you through every detail to ensure your meal turns out just right.
Step 1: Prep the Chicken
First things first, let’s get our chicken ready. Cut your whole chicken into 8 pieces. Don’t forget to keep the backbone – you’ll see why later.
Step 2: Season the Chicken
Rub the chicken pieces with a mix of kosher salt and freshly cracked black pepper. Make sure to get all the nooks and crannies.
Step 3: Coat the Chicken
In a shallow dish, mix flour with a pinch more salt. Dredge the chicken pieces in the flour mixture. Shake off any excess.
Step 4: Fry the Chicken
Heat oil or lard in a heavy skillet over medium-high heat. Fry the chicken pieces until golden brown and crisp. This usually takes about 10-15 minutes per side. Use a thermometer to ensure the internal temperature reaches 165°F.
Step 5: Make the Sauce
Remove the chicken and set it aside on a paper towel to drain. In the same skillet, melt butter, then add thyme leaves. Pour in the milk, stirring constantly, and bring it to a simmer. Add lemon juice. Let it cook until it thickens into a luscious sauce.
Step 6: Combine and Serve
Place the fried chicken back into the skillet with the sauce. Let the flavors meld for a few minutes before serving.
Notes
Here are some tips to perfect your Maryland Chicken:
- Quality Chicken: Use a free-range chicken for better texture and flavor.
- Milk Temperature: Ensure the milk is at room temperature to avoid curdling.
- Oil or Lard: Use a deep skillet and enough oil for even frying.
- Herbs: Fresh thyme works best but dried thyme can be substituted.
- Simmer Gently: Cook the sauce on low to prevent burning and achieve the right consistency.
Storage Tips
Maryland Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F to maintain its crispiness.
Nutrition Information
Serving Suggestions
Here are some ideas to make your meal even more delightful:
- Creamy Coleslaw: The tanginess complements the rich chicken.
- Garlic Green Beans: Adds a crunch and a fresh note.
- Macaroni and Cheese: Because who doesn’t love mac and cheese?
- Sweet Potato Fries: A healthier, sweet twist.
- Pickled Vegetables: Add some zing to your plate.
What Other Substitutes Can I Use in Maryland Chicken Recipe?
Here are some substitutions if you’re short on ingredients:
- Thyme: Swap with rosemary or sage for a different herbal note.
- Butter: Substitute with ghee for a nutty flavor.
- Whole Milk: You can use heavy cream for a richer sauce.
- Lemon Juice: White wine vinegar can be a good alternative.
- All-purpose Flour: Gluten-free flour mix works great.
Maryland chicken recipe
Equipment
- Heavy skillet
- Paper towel
- Thermometer
Ingredients
Fresh thyme leaves, a few sprigs
- 2 tablespoons unsalted butter
- 1 whole chicken 3 to 4 pounds, cut into 8 pieces, with the backbone kept (see note)
- Oil or lard for frying
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- A pinch of kosher salt and freshly cracked black pepper
- 1 1/2 cups whole milk
For serving:
- Corn on the cob
- Buttered white bread
- Creamy mashed potatoes
Instructions
- Making Maryland Chicken involves a few steps, but don’t worry – I’ll walk you through every detail to ensure your meal turns out just right.
Step 1: Prep the Chicken
- First things first, let’s get our chicken ready. Cut your whole chicken into 8 pieces. Don’t forget to keep the backbone – you’ll see why later.
Step 2: Season the Chicken
- Rub the chicken pieces with a mix of kosher salt and freshly cracked black pepper. Make sure to get all the nooks and crannies.
Step 3: Coat the Chicken
- In a shallow dish, mix flour with a pinch more salt. Dredge the chicken pieces in the flour mixture. Shake off any excess.
Step 4: Fry the Chicken
- Heat oil or lard in a heavy skillet over medium-high heat. Fry the chicken pieces until golden brown and crisp. This usually takes about 10-15 minutes per side. Use a thermometer to ensure the internal temperature reaches 165°F.
Step 5: Make the Sauce
- Remove the chicken and set it aside on a paper towel to drain. In the same skillet, melt butter, then add thyme leaves. Pour in the milk, stirring constantly, and bring it to a simmer. Add lemon juice. Let it cook until it thickens into a luscious sauce.
Step 6: Combine and Serve
- Place the fried chicken back into the skillet with the sauce. Let the flavors meld for a few minutes before serving.
Notes
- Quality Chicken: Use a free-range chicken for better texture and flavor.
- Milk Temperature: Ensure the milk is at room temperature to avoid curdling.
- Oil or Lard: Use a deep skillet and enough oil for even frying.
- Herbs: Fresh thyme works best but dried thyme can be substituted.
- Simmer Gently: Cook the sauce on low to prevent burning and achieve the right consistency.
Nutrition
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Absolutely! Chicken breasts work perfectly. Just adjust your cooking times as they might cook faster.
How do I ensure the chicken is cooked through?
Use a meat thermometer. The internal temperature should reach 165°F.
How can I make the dish less oily?
Drain the chicken thoroughly on paper towels after frying and use a wire rack in the oven.
Can I prepare the dish ahead of time?
Yes, you can fry the chicken a few hours earlier and then finish it in the sauce just before serving.
What’s the best type of oil for frying?
Peanut oil or canola oil works best as they can withstand high temperatures and impart a nice flavor.
Conclusion
There you have it, folks! A savory, comforting Maryland Chicken recipe that’s sure to become a family favorite. Share this meal with loved ones, and it’s guaranteed to disappear before your eyes! Whether you’re an experienced home cook or just starting out, this recipe offers the perfect blend of simplicity and delicious flavor. Happy cooking!