Chicken Maryland

Name: Chicken Maryland
Cuisine: American
Ingredients: 1 young chicken, cut into 4 joints, or 4 chicken portions; 1 young chicken, cut into 4 joints, or 4 chicken portions; 1 tablespoon plain flour, seasoned with salt, pepper and paprika; 1 tablespoon plain flour, seasoned with salt, pepper and paprika; 1 egg, beaten; dry breadcrumbs; 2 tablespoons vegetable oil; a little soured cream; watercress, to garnish; about 225 g (8 oz) canned corn kernels, or 2 fresh or frozen corn cobs; about 225 g (8 oz) canned corn kernels, or 2 fresh or frozen corn cobs; about 225 g (8 oz) canned corn kernels, or 2 fresh or frozen corn cobs; 2 eggs, separated; salt and pepper; salt and pepper; 1 teaspoon baking powder; 125-150 g (4-5 oz) soft white breadcrumbs; butter, for frying; 4-5 bananas

Preparation info

4
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

What sets Chicken Maryland apart, I think, is the trimmings - corn fritters and fried bananas. Sweet potatoes, or yams, which can be bought in some large markets, particularly in London, would be an authentic accompaniment.

Ingredients

1 young chicken, cut into 4 joints, or 4 chicken portions
1 tablespoon plain flour, seasoned with salt, pepper and paprika

Americas
United States
Main course

Method

To prepare the chicken, put the seasoned flour in a polythene bag with the chicken pieces, and shake until well coated. Dip the chicken pieces in beaten egg and roll in breadcrumbs until covered. Heat the butter and oil in a pan large enough to take all the chicken, and fry the pieces gently, over a moderate heat for 30-45 minutes or until well done all over, turning occasionally. Add a little