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Maryland Fried Chicken English Recipe -2 1/2 cups flour -3 teaspoons baking powder -1 teaspoon salt -3 cups buttermilk, shaken well before measuring -1 whole egg -1 cup melted butter. \tWhisk the flour, baking powder and salt in a large bowl and make a well in the center. Add the buttermilk and egg to dry ingredients and whisk to combine. When combined add the butter in small chunks [little by little] to form thick batter with craggy bits of dough when you lift it up with a spoon or spatula. Adjust flour or buttermilk for desired consistency if needed. -Heat a 9" cast iron skillet. -Pour in 1/4 cup of oil and heat on medium - high heat. -Pour in enough batter to thinly coat the bottom of the pan and immediately drop the chicken pieces into the batter, allowing it to spread from underneath. -Pour enough batter over the chicken pieces to cover without making a puddle in the pan. -Continue until all pieces are coated with a thin layer of batter and placed into the hot skillet. Do not flip! Leave for a few minutes until golden brown on each side then repeat until all of your pieces are cooked through. -Once cooked, remove from skillet and put to one side to rest for 5 minutes. This will keep all the juices in the chicken. -Pour off any excess oil from batter and pour to coat the bottom of the skillet again if required before returning to heat. -Crumble/chop finely seasoning chicken - melt 1 tablespoon of butter in a pan over medium high heat, fry until starting to brown/caramelize, stirring occasionally adding additional butter as necessary until desired crispness is achieved to browned (about 1 minute.) -Potato Chips are optional but also recommended. Maryland Fried Chicken English Recipe -2 1/2 cups flour -3 teaspoons baking powder -1 teaspoon salt -3 cups buttermilk, shaken well before measuring. -1 whole egg \t-1 cup melted butter.About 1000 calories per slice of fried chicken, with a lot of fat and too much salt, but it's a good example of an American Southern fried chicken recipe. It was used by Fannie Farmer for all her recipes involving fried chicken until 1894 when she got a new recipe from a cookbook she had been talking about, "The Practical Cook", by Maria Parloa. Serve with mashed potatoes, Lima Beans, coleslaw, collard greens or turnips.The cookbook author Mary Randolph included a recipe called "Fried Chicken" in her "The Virginia House-Wife" (1824), which consisted of only fried chicken seasoned with salt and black pepper. Thomas Jefferson was known to have served his guests dinners consisting of Virginia ham, Old Dominion cheese and perhaps the finest wheat flour bread made in Monticello's own bakehouse. Along with this he often served his guests platters of what he called "Virginia Corn Cakes", which were cornmeal pancakes fried in lard and drizzled with honey. cfa1e77820
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