Chicken Maryland


Serves 6
Cuisine type: American
Cooking time: More than 1 hour
Course: Main
Cooking method: fry
Season: All year round

Chicken Maryland This golden-crumbed chicken dish is an American favourite; traditional accompaniments are corn fritters, bananas, grilled tomatoes. Colourful extra accompaniments are corn on the cob, bacon curls and pineapple rings, together with green salad.
This golden-crumbed chicken dish is an American favourite; traditional accompaniments are corn fritters, bananas, grilled tomatoes. Colourful extra accompaniments are corn on the cob, bacon curls and pineapple rings, together with green salad.
INGREDIENTS

6 Chicken Maryland pieces (see Note.)
flour
salt
pepper
3 eggs
60ml (¼ cup) milk
dry breadcrumbs
6 bananas
3 ripe tomatoes
3 rashers bacon
6 pineapple rings
6 cobs corn
Corn fritters
75g (½ cup) plain flour
75g (½ cup) self-raising flour
salt
pepper
1 egg, separated
60ml (¼ cup) milk
470g can whole kernel corn

METHOD

Note. Chicken Maryland pieces consist of the leg and thigh in one piece. If these are not available, substitute 1.75kg (3½ lb) chicken pieces.

1. Coat chicken pieces lightly with flour, seasoned with salt and pepper. Dip into combined beaten eggs and milk, then into dry breadcrumbs, pressing breadcrumbs on firmly. Cut each peeled banana in half, coat with flour, then into egg mixture and coat firmly with breadcrumbs.

2. Place Chicken Maryland pieces one at a time into deep hot oil, fry until very light golden brown, approximately 8 minutes. Do not have oil too hot or chicken will brown too quickly and not cook through. Drain chicken on absorbent paper; repeat with remainder of chicken pieces.

Place cobs of corn into large saucepan of boiling water, reduce heat, simmer covered for 20 minutes or until tender; drain, keep warm. Meanwhile, prepare corn fritters: Place sifted flours and salt into bowl. Add egg-yolk, milk, pepper and drained corn; mix well. Beat egg-white until soft peaks form, fold into corn mixture. Drop tablespoonfuls of mixture into hot oil, fry until golden brown and cooked through, approximately 3 minutes; keep warm. Place crumbed bananas into hot oil, fry until golden brown; drain on absorbent paper; keep warm.

4. Return chicken pieces to very hot oil, fry quickly until dark golden brown, approximately 3 minutes; drain on absorbent paper, keep warm. Cut tomatoes in half. Cut each bacon rasher in half, roll up and secure with small wooden stick. Place tomatoes and bacon rolls under hot griller; grill until bacon rolls are crisp, and tomatoes are heated through. Place prepared chicken, bananas, corn, corn fritters, tomatoes, bacon rolls and pineapple slices on to serving plates. Serves six.



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