Chicken Maryland

Particularly delicious dish of fried chicken served with fried bananas, sweetcorn fritters, bacon rolls, and a savory tomato sauce (Serves 6, hot)


6 pieces frying chicken
4 tablespoons flour mixed with salt, pepper and a pinch of cayenne pepper
1 egg
1 teaspoon oil
4-5 oz fresh white breadcrumbs
2 tablespoons oil
3-3½ oz butter
3 bananas
6 rashers bacon

3-4 oz sweetcorn
1 egg
4 oz self raising flour
¼-½ teaspoon curry powder
fat for deep frying

1½ oz butter
1 onion
1 clove garlic
1 small tin tomatoes
1 level tablespoon mixed herbs
½ teaspoon sugar
½ teaspoon paprika
¼ pint cider or stock

Pre-heat grill


1. Roll chicken pieces in seasoned flour, then brush all over with egg beaten with oil and coat well with fresh white breadcrumbs. Heat oil and add 2-2½ oz butter. When foaming, put in chicken pieces and fry gently for 20-25 minutes, turning frequently until brown and crisp all over.

2. Meanwhile, prepare sweetcorn fritters: Drain tinned sweetcorn and mix with 1 egg york and seasoning. Sift flour and curry powder, stir into sweetcorn mixture. Just before frying, beat egg white and fold into sweetcorn mixture. Heat fat until very hot but not smoking, 370°F. Drop fritter mixture into fat by tablespoonful and fry until light brown. Drain on paper towel. Keep warm.

3. Fry halved bananas in 1 oz butter until golden brown. Keep warm. Cut bacon rashers in half, roll up carefully. Tread on to skewers, grill until crisp all over. Keep warm.

4. Prepare tomato sauce: Melt butter, cook sliced onion and crushed garlic for 5-6 minutes. Add tomatoes, herbs, seasoning, sugar, paprika and cider or stock. Bring to the boil, then strain or blend in liquidizer and serve hot with chicken.

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