FRIED CHICKEN MARYLAND

Fried Chicken Maryland
Fried Chicken Maryland

Yield : 50 Portions EACH PORTION : ½ chicken on 2 oz ,sauce

with 2 strips bacon and fritter

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

 

STEP ONE

INGREDIENTS QUANTITY

Chickens , whole

seasoned flour:
Bread flour

Salt

Pepper

25 (2 ¼ to 2 ½ lb ea)


2 lb

to taste

to taste

METHOD

1. Disjoint and clean chicken.Season flour with salt and pepper and use to dredge chicken.

STEP TWO

INGREDIENTS QUANTITY

Eggs whole

milk

bread crumbs

6

1 qt

2 lb

METHOD

2. Prepare egg wash by beating eggs and adding milk.Dip floured chicken in egg wash
,then in bread crumbs, following standard breading procedures.

STEP THREE

INGREDIENTS QUANTITY
Salad oil 1 qt

METHOD

3. Place chicken in ¼ in hot oil in heavy skillets.Fry until golden brown on both sides
.Remove and complete cooking in sheet pans or roast pans in 350° F oven.

STEP FOUR

INGREDIENTS QUANTITY

Cream sauce
(recipe is
given below)
1

1 gal



METHOD

4. Prepare cream sauce

STEP FIVE

INGREDIENTS QUANTITY

Bacon slices
cooked

strips
Corn fritters

Powdered sugar
1
100



50

for fritters

METHOD

5. To serve ladle 2 oz .Cream sauce on plate or platter and.Place half disjointed chicken on sauce and top with two strips of crisp bacon ,placed cross ways .Sprinkle fritter with
powdered sugar and place on plate with chicken.

VARIATIONS: Serve fried chicken on chicken gravy.Garnish with rice fritter sweet potato croquettes and bacon.

FRIED CHICKEN VIRGINIA: Serve on tomato sauce garnished with grilled ham and mushroom caps.Use Virginia ham, if available.

NEW ENGLAND STYLE: Serve on light chicken gravy ; do not color gravy.Garnish with slices of fried salt pork and glazed tiny onions.

WITH SOUR CREAM GRAVY: 2 parts chicken gravy , 2 parts sour cream ,season with vinegar to taste

VERMONT STYLE: Serve on chicken gravy. Garnish with baked tomato and Canadian Bacon

CREAM SAUCE NO 1 (LIGHT)

INGRE
DIENTS
for
1 gal+3 gal+ 5 gal+

Butter
Or
marg
arine

Bread
flour

Milk

Salt

6 oz




6 oz


1 gal

1 tbsp

1 lb




1 lb


3 gal

3 tbsp

1 lb 12 oz




1 lb 12 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

INGRED
IENTS
for
1 gal+3 gal+5 gal+

Butter
Or
marg
arine

Bread
flour

Milk

Salt

8 oz




8 oz


1 gal

1 tbsp

1 lb




1 lb


3 gal

3 tbsp

2 lb 10 oz




2 lb 10 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

INGRE
DIENTS
for
1 gal+ 3 gal+ 5 gal+

Butter
Or
marg
arine

Bread
flour

Milk

Salt

12 oz




12 oz


1 gal

1 tbsp

2 lb




2 lb


3 gal

3 tbsp

3 lb 6 oz




3 lb 6 oz


5 gal

2 oz

METHOD

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap