|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try fried chicken for more results.
Results 1 - 10 of 13 for maryland fried chicken
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Preheat oven to 350˚F. Dip chicken into flour, eggs, ... oiled frying pan for 2 to 4 minutes. Flip and repeat. Place in oven for 12 minutes. Serves 4.
Mix flour, 1 ... size bowl. Coat chicken with flour mixture. ... longer. Remove cover during the last 5 minutes of cooking to crisp chicken. Yield: 6 servings.
Combine egg and ... and pepper. Dip chicken pieces into egg ... cook until tender about 10 minutes. Make a cream gravy from pan drippings. (4 servings.)
Dip chicken in flour, then ... onions, cover, open vent. Reduce heat and simmer until tender (approximately 45 minutes at 230 degrees in electric skillet).
Mix salt, pepper, ... each piece of chicken into the egg ... and pepper. Cook until bubbly. Stir in half and half. Stir until thickened. Pour over chicken.
Cut chicken into pieces; cut ... covered tightly, add 1 to 2 tbsp. of water. Remove cover during last 5 minutes of cooking to crisp chicken. Makes 8 servings.
Dredge chicken in mixture of ... and keep warm. (Fried parsley in it ... low heat. To serve, top chicken with parsley and some of the gravy; pass the rest.
Wash chicken. Pat dry. ... heat, cover tightly. Simmer 20- 40 minutes. Turn once or twice for even cooking. Remove lid last 5 minutes for crisp chicken.
Mix flour, salt, ... in bag. Coat chicken with flour mixture. ... and reduce heat to simmer, until chicken is tender. Remove cover for 5 minutes to crisp.
Have butcher cut a small frying chicken into 4 parts. ... seven minutes. Add to this a cup of milk. Cover and cook slowly for half an hour on top of stove.
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