"of the dish. In Australia the term ""Chicken Maryland"" simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick. In England, there is a small chain of stores known as ""Maryland Chicken"", mostly found in Leicestershire. There is no connection between the store name and the traditional dish, however. Their menu consists of normal fried-chicken cuisine, similar to KFC. Other reported versions include: a fried chicken leg with ham and hush puppies (a batter made with flour, egg, oil, and milk or water, to which corn is added, then deep-fried); batter-fried chicken with hush-puppies"
"cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries. Milk or cream is then added to the pan juices to create a white cream gravy, another Maryland characteristic. Escoffier had a recipe for """"Chicken à la Maryland"""" in his landmark cookbook ""Ma Cuisine"", but there is no canonical version of the recipe. Often the chicken is marinated in a buttermilk marinade. Breading recipes vary in use of egg or buttermilk and the seasoning of the flour; the seasoning of the cream gravy also varies widely, although gravy is a signature aspect"
"browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy. Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The process of deep frying is basically placing food fully in oil and then cooking it at a very high temperature. The pieces are prepared as described above. The fat is heated in the deep fryer to the desired"
"and cream. In Australia and New Zealand, it is also a common pie filling. Chicken is marinated for several hours in a lemon juice, dahi (yogurt) and spice mixture. The spices may include garam masala, ginger, garlic, pepper, coriander, cumin, turmeric and chili. The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and"
"liquid, usually, a gravy made in the pan that the chicken pieces were cooked in. This process (of flouring, frying and simmering in gravy) is known as ""smothering"" and can be used for other tough cuts of meat, such as swiss steak. Smothered chicken is still consumed today, though with the exception of people who raise their own chickens, or who seek out stewing hens, it is primarily made using commercial broiler chickens. Fried chicken has been described as being ""crunchy"" and ""juicy"", as well as ""crispy"". In addition, the dish has also been called ""spicy"" and ""salty"". Occasionally, fried"
"milk, and leavening. Alternatively, they may be dredged in flour or a similar dry substance, to coat the meat and to develop a crust. Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with the flour. Either process may be preceded by marination or by dipping in milk or buttermilk. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. According to Nathan Bailey's 1736 cookbook, ""Dictionarium"
"fries and cream gravy. Either is then known as ""finger steaks"". Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy. A similar dish is sometimes known as ""country fried steak"" in other parts of the United States, where it is subject to some regional variations. On rare occasions there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, ""country steak"" may refer to Salisbury steak, a chopped or minced"
"gravy - Rice and gravy dishes are a staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken"
"beef patty in brown gravy. There are also dishes similar to chicken fried steak that are made with other meats. One is ""chicken-fried chicken"" which has appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as ""fried chicken"" because the meat is removed from the bones, and cooked in the fashion of chicken fried steak, and served with cream gravy. Another dish similar to chicken fried steak is ""chicken fried hamburger"" which is made with a ground beef patty and served with cream gravy. Boneless pork chops, usually center"
"serve a pan-fried product. Nearly all hot chicken is marinated in buttermilk to impart flavor and to retain the meat's juices upon frying. Some preparations of hot chicken are breaded and fried after application of the spice paste; the more traditional method has the paste applied immediately after the chicken is removed from the fryer. A typical Nashville-style hot chicken spice paste has two key ingredients: lard and cayenne pepper. The two are mixed together, three parts pepper to one part lard, and heated until they form a thick sauce. Some restaurants vary the composition of the paste, adding sugar,"
"Fried chicken Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken."
"taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then immersed in egg batter and dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). Chicken fried steak is typically deep-fried and served with a cream gravy, while country fried steak is typically fried in a skillet and served with a brown gravy. The frying medium has traditionally been shortening, but butter and lard have sometimes been used instead. Health concerns have led many cooks to replace the shortening with vegetable oil. When there are problems with"
"mixing with ground chicken meat. In the recipe included in ""The Book of Tasty and Healthy Food"", white bread soaked in milk and heated butter are added to ground chicken meat. In general, many authors suggest mixing white bread soaked in milk with the ground meat. In some recipes heavy cream is added. Some chefs replace butter completely by heavy cream. For presentation, the meat can be formed on a veal chop bone (for veal cutlets) or a chicken wing bone (for chicken cutlets). In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in"
"Crispy fried chicken Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy) and deep frying. The dish often served with two side dishes, a pepper salt (椒鹽) and"
"Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A ""gratin dish"" refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. The etymology of gratin is from the French language words ""gratter"", meaning ""to scrape"""
"Coronation chicken Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce. It can be eaten as a salad or used to fill sandwiches. Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain. Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef,"
"mustard powder etc. for flavoring or pickles it with honey or filling cheese inside. Apart from using a pot of oil, it uses two pots of oil with high and low temperatures to fry the chickens in order to optimise the texture and taste nowadays. It uses the oil with high temperature to fry the chicken to lock its gravy, followed by the oil with low temperature to make it cooked. Using this method can eliminate the shortcoming of using just a pot of oil, which are either not fully cooked or overcooked leading to losing of the gravy and"
"is often added at this stage. Once the chicken is ready to be cooked, it is placed in a deep fryer, frying pan or pressure cooker (depending on the method used) and fried in lard or a type of oil. The dish has created a large number of spin-off recipes which are commonly used around the world. For example, Korean fried chicken, a dish which is commonly served as fast food in Korea and is known for being crispier than normal fried chicken. There is also a racial stereotype surrounding fried chicken and African-American people, mostly because it was popular"
"Beer can chicken Beer can chicken, also referred to as chicken on a throne, beer butt chicken, dancing chicken and drunken chicken, is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The process adds moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that"
"Star Lage Fried Chicken has the largest market share of this industry that it has 15 branches. [4] In general, only diced chicken leg or thigh meat is used and is marinated in soy sauce, sugar, garlic spread, rice wine, five-spice powder and spices powder for at least an hour. After marinating, chicken is dipped in beaten egg and then dredged in flour or sweet potato starch. Oil needs to be heated to 180 degrees (C) and when the oil is hot, the chicken can be added. It is fried until the surface color turns soft yellow and then it"
"garlic, or additional hot sauce. The paste is applied to the fried chicken by the server using a spoon and latex gloves; it is lightly squeezed into the finished chicken by hand. The heat level of the chicken can be varied by the preparer by reducing or increasing the amount of paste applied. The main variation to traditional hot chicken is in the application of the spice paste: before breading or after breading, and whether or not additional spices are applied. Recipes, cooking methods, and preparation steps for hot chicken are often closely guarded secrets, proprietary to the specific restaurant,"
"temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process. Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are prepared as described above and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken"
"late 20th century. Chicken à la King Chicken à la King (Franglais; 'King-style chicken') is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread. Several competing accounts about its origin have circulated: The recipe was mentioned in the ""New York Times"" in 1893, and early published recipes appeared in 1900 and 1905. Fannie Merritt Farmer included a recipe in her 1911 publication on catering. The ""Fannie Farmer Cookbook"" includes a recipe for Chicken à la King in the 1906 update. It became a popular dish during"
"fry the chicken, but corn oil, peanut oil, canola oil, or vegetable oil are also frequently used (although clarified butter may be used as well like in colonial times). The flavor of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use. There are three main techniques for frying chickens: pan frying, deep frying and broasting. Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as"
"beans has a strong Caribbean influence. Rice and gravy - Rice and gravy dishes are a staple of Creole cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include"
"""gravy"" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana. Gravy is an integral part of the Canadian dish poutine. It uses a mix"
"it is usually made by first cooking a whole chicken by boiling or parboiling, allowing a rich broth to form. The chicken is then removed from the pot and the meat is pulled from the bones or cut off with a knife. The skin, bones and fat are removed as well. Sometimes boneless, skinless chicken breasts are used instead of a whole chicken. A thickening of milk or cream is made (and sometimes evaporated milk is added as well) and added to the broth. Several sleeves of saltine crackers can be crumbled into broth and chicken mixture as it is"
"food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary's earliest attestation of the term ""chicken-fried steak"" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs ""Gazette"" newspaper. A 1943 American cookbook recipe for ""wiener schnitzel"" includes a white salt and pepper cream gravy. Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988. Chicken fried steak is prepared by"
"Chicken fried steak Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets. Chicken fried steak resembles the Austrian dish ""wiener schnitzel"" and the Italian–South American dish ""milanesa"", which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread"
"cut, can be served in this manner, as well as chicken fried buffalo steak. Chicken fried catfish may also be found on occasion. Chicken fried steak Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets. Chicken fried steak resembles the Austrian dish ""wiener schnitzel"""
"Rice and gravy Rice and gravy is a staple of Louisiana Creole and Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts"
"specific recipe. Golden Jubilee chicken is a cold dish consisting of pieces of chicken in a white-coloured sauce dusted with parsley and lime segments. The sauce is a mixture of crème fraiche and mayonnaise flavoured with lime and ginger; the chicken is also marinated in a combination of lime and ginger before being mixed with the sauce. Jubilee chicken has a distinctive light, fresh taste. It is recommended to be served with pasta salad. Like coronation chicken, Jubilee chicken can be served as a sandwich filling. Jubilee chicken Jubilee chicken can refer to one of several chicken dishes created to"
"Chicken à la King Chicken à la King (Franglais; 'King-style chicken') is a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread. Several competing accounts about its origin have circulated: The recipe was mentioned in the ""New York Times"" in 1893, and early published recipes appeared in 1900 and 1905. Fannie Merritt Farmer included a recipe in her 1911 publication on catering. The ""Fannie Farmer Cookbook"" includes a recipe for Chicken à la King in the 1906 update. It became a popular dish during the middle to"