Monday, September 3, 2018

Maryland Fried Chicken

Ok, with a show (in comments) of your emoji 👍🏼 youve heard of Maryland Fried Chicken (let alone you are aware of a Maryland Fried Chicken franchise) or 👎 you’ve never heard of Maryland Fried Chicken.

I’m in the 👎 group of people that know nada about the chicken nor the chain of restaurants from New York to Florida, which started in Orlando in 1959. I’ve been to Orlando at least 10 times over the last 40 years and one, probably too busy to notice trying to coordinate everyone going to the parks and two, I’m not a fried chicken connoisseur, so I don’t think I’d be looking for a fried chicken restaurant. But....

I just ran across this article about a grandmas version of Maryland Fried Chicken and I wanted to keep it and share it with you.

1. Boil the chicken in salted water until it is partially cooked, not so long that it falls apart. It will finish cooking when it’s fried later. (You can save the water for chicken stock)

2. After boiling the skins should slide right off. Place chicken in a bowl, cover with buttermilk and refrigerate overnight.

3. The next day, dip each piece in a beaten egg and roll it in seasoned cracker crumbs. She seasoned the cracker crumbs with salt, pepper, a little paprika and dry mustard. Be careful with the salt as the crackers are already salty. You can add your own seasoning.

4. Fry the chicken in shortening using your cast iron skillet over medium heat until the chicken is golden brown. Vegetable oil also works well. It should turn out tender, juicy and full of flavor. Yum Yum!


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  2. I loved Maryland Fried Chicken in Central East Florida since I was a kid. How did this recipe work out? I’m curious. Please email