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Maryland Chicken

A chicken dish seasoned with salt and pepper, coated in flour, egg, and crumbs, baked and basted with melted butter, served with mushroom sauce.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Maryland Chicken

Ingredients

Directions

Prepare

  1. Dress, clean, and cut up the chicken; sprinkle with salt and pepper.

  2. Dip in flour, egg, and crumbs.

  3. Place in a well greased dripping pan.

Bake

  1. Bake for twenty minutes in a hot oven.

  2. Baste often after the first five minutes of cooking with ⅔ cup of melted butter.

Serve

  1. Serve with ereara and mushroom sauce.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Chicken (in the method)
The main protein, which cooks through in the oven while the coating crisps.
Flour (in the method)
Gives the egg a dry surface to cling to, helping the crumbs stick evenly.
Egg (in the method)
Acts as a binder that holds the crumb coating to the chicken.
Crumbs (in the method)
Form a crisp, browned outer layer when baked.
Butter (in the method)
Adds fat and richness, helping the coating brown and the surface stay moist.

The step that matters

Baste often after the first five minutes. Melted butter brushed over the chicken adds fat that promotes browning and helps keep the surface from drying out in the hot oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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