2-3 lbs. chicken parts
1/4 cup milk
1 cup crushed corn flakes
2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning
Heat oil to medium high in fry pan. Wash and dry chicken.
Combine beaten egg and milk. Dip chicken into flour, coating well,
then into egg mixture, then into corn flakes. Coat well and shake
off excess. Place chicken in fry pan without overcrowding.
Brown on both sides, moving chicken around in the pan as you fry.
Remove chicken from pan and pour off all oil except 2-3 tbsp.
Place chicken back in pan and reduce heat to medium low. Cover and
cook for 30 minutes, turning chicken over halfway through. Remove
cover and cook an additional 10 minutes. Drain on paper towels.
Well Done Wild Goose
makes a flavorful and tender goose.
1 wild goose
2 Tbsp. sherry
1 tsp. celery salt
1 tsp. onion salt
1 tsp. celery seed
1/2 tsp. curry
2 tsp. salt
1/2 tsp. pepper
2 small onions, chopped
2 stalks celery, chopped
2 Tbsp. flour
Place goose in pan, breast side up. Sprinkle with sherry and
seasonings. Leave in pan at least an hour; overnight is not too
long. Place onions and celery in pan. Add 1/2 inch
water. Bake at 500 degrees until breast is brown. Reduce
heat to 300 degrees and cook, covered until well done and tender--at
least 2 hours. Thicken sauce in pan with flour; strain and serve
Courtesy Queen Anne Goes To The Kitchen by
The Episcopal Church Women of St. Paul's Parish
Bay Seasoned Fried Chicken
Wonderful tasting chicken Chesapeake style!
1 cup flour
1/4 cup Old Bay Seasoning or more to taste
1 egg, beaten
2 Tbsp. water
2 cups cooking oil
2-3 lbs. chicken parts
In a large plastic bag, combine flour and 1/4 cup Old Bay
Seasoning. In a shallow dish combine egg and water. Heat oil
in a large skillet over medium heat. Dip chicken in egg mixture,
then place a few pieces in plastic bag and shake to coat. Fry
about 20 minutes per side turning frequently. If desired, sprinkle
with additional Old Bay before serving. Makes 6 to 8 servings.
Chicken With Maryland Ham
An unbeatable combination!
3 to 3 1/2 lb. frying chicken, cut up
butter or shortening
1/2 lb. mushrooms
2 cups heavy cream
slices of Maryland country ham
Cut chicken in pieces. Sprinkle with flour, salt and pepper.
Fry golden brown in butter or shortening. Remove chicken from fat.
Drain slightly. Place in 2 quart baking dish. Cover with sautéed
mushrooms and cream. Bake in slow oven (325°) 40 to 45
minutes. Place pieces of chicken on hot slices of ham and spoon
over cream sauce and mushrooms.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook
Grilled Rosemary Chicken
A summertime favorite!
2 large cloves garlic, minced
1/2 cup olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. balsamic or red wine vinegar
1 1/2 tbsp. worcestershire sauce
1 Tbsp. dried rosemary
2 tsp. dijon mustard
1 tsp. salt
1 tsp. dried basil
1 tsp. crushed red pepper flakes
8 boneless chicken breasts
Combine all ingredients except chicken in a small bowl and mix
well. Transfer to a large plastic bag, add chicken, then seal
bag. Turn bag over several times to coat chicken.
Refrigerate 2 to 4 hours. Grill 6 inches from heat source, turning
once until juices run clear, about 15 minutes. After serving, sit
back and listen to the compliments.
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