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What is Maryland Fried Chicken?

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I ate it for lunch today, I think.

I'm not looking for a recipe because there really is no way I'm going to make this. But what is the quality that makes Fried Chicken have a Maryland pedigree?

Looking on the web, the recipes are all over the board. Some are simple ... plain flour, salt, pepper ... maybe the chicken is marinated in buttermilk.

Others go the breadcrumb route. Still others seem to be smothered in gravy.

The version I had was the purist version ... flour and a little salt and pepper ... no secret spices nonsense. It was fried to order and the golden coating, hot from the fryer almost shattered when you bit into it. It was pretty good cold too. I would like to think that simple, classic preparation defines Maryland Fried Chicken ... does it?

Link to Baltimore paper article which really didn't answer my question. Didn't know that Maryland was such a big poultry center though.

Link: http://www.citypaper.com/special/stor...

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  1. I used to get Chicken Maryland from Raay Nor's Cabin. I thought it was Maryland because it comes with a white creamy gravy and if I remember correctly, bacon?

    3 Replies
    1. re: ValL

      The one recipe I have for Maryland Chicken involves frying it until crispy then steaming it...the same method as a potsticker, really...fry, dump excess oil, add water, steam until water is gone and it sizzles again.

      1. re: Cyndy

        The other thing about the chicken which I didn't notice until I thought about it later was that there was no skin. Could this be the Maryland twist?

      2. re: ValL

        I googled around and the one common factor that I found: its the gravy

      3. I think Cyndy put her finger on it. The chicken is browned and then essentially steamed with its own juices. At least that's the way my first wife made it (she was from "Baltimer").

        Link: http://eatingchinese.org