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John B. Deitz
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"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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Creamed Beef
Maryland Baked Chicken
Chicken Marsala
Chicken in Sour Cream Sauce
Crusted Pork Chops
Apple Ham Steak
Corn Bread
Mashed Potatoes
Potato Salad
Mushroom Gravy
Spinach Quiche (of the Covered Dish Variety)
Mushroom Quiche
Flounder with mushrooms and tomatoes
Clam Pie-Deitz/Tooker
Maryland Crab Cakes
Scallops Scampi
Tuna Salad
Oyster Dressing
Chopped Liver
Sauteed Chicken Livers
John's Famous Chilli
Green Beans
Pinto Beans and Corn Bread
Vegetable Lasagna
Garlic Scape Pesto
Sweet Cucumber Pickles
Jan's Eggnog
Christmas Punch (Nonalcoholic)
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