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John B. Deitz
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Creamed Beef • Maryland Baked Chicken • Chicken Marsala • Apple Ham Steak • Corn Bread • Mashed Potatoes • Mushroom Gravy • Spinach Quiche (of the Covered Dish Variety) • Mushroom Quiche • Clam Pie-Deitz/Tooker • Oyster Dressing • Chopped Liver • Sauteed Chicken Livers • John's Famous Chilli • Green Beans • Pinto Beans and Corn Bread • Scallops Scampi • Tuna Salad • Jan's Eggnog • Wassail
"Maryland" Baked Chicken
| I think my ex-wife, who was from an old Maryland farm family, used
to call this version of baked chicken "Maryland Fried Chicken,"
although it was never fried. This recipe was from her mother.
It's so easy to make that it's one of our staple "chicken" dishes.
And it's easily scaled to serve larger numbers of people with very
little addition effort. |
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Recipe
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3 full sized chicken breasts, skinned and quartered. |
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~1/2 cup flour |
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~1/2 teaspoon salt |
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~1/2 teaspoon black pepper |
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~1/4 teaspoon cayenne pepper |
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1 egg |
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2 tablespoons milk |
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seasoned bread crumbs |
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1/4 cup melted butter |
Shake chicken pieces in a plastic or paper bag with flour,
salt and pepper. In a shallow dish, beat egg with milk. Dip
floured chicken pieces in egg, then coat well with bread crumbs. Place
in a shallow baking pan.
Bake at 400°F until tender (about 30 minutes). Baste
several times with butter.
I sometimes pour Cream Sauce over the chicken before
serving. But the chicken is good without it.
Serves 3-4 |
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