Maryland chicken recipe
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.
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
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.
Nutrition
Calories: 828kcal
Tried this recipe?Let us know how it was!