Saturday, 6 February 2010

Chicken Maryland

With Corn Fritters

Chicken Maryland


3-31/2lb roasting chicken cut into quarters
40g plain flour
15g salt
1 tsp paprika
1tsp ground black pepper
A pinch of cayenne
2 eggs, beaten with 2 tbsp milk
150ml vegetable oil for frying


Remove the skin from the chicken (leave it on if you prefer).  Mix together the flour, salt, paprika, pepper and cayenne.  Dip the pieces in the flour mix, dip them in the egg and milk mix and then into the flour mix again.
Heat some of the oil in a frying pan, when it is hot enough put in the brown pieces of chicken then 5 minutes later the white pieces.  Cook for 15-20 minutes turning once.  Drain on kitchen paper and serve with the corn fritters.

Corn Fritters


225g corn kernels
4 tbsp double cream
2 tbsp flour
1/2 tsp baking powder
Salt and freshly ground black pepper
1/2 tsp sugar


Put the corn in a bowl and stir in the cream add the flour, salt, pepper and sugar, mix well.  Heat a frying pan and grease it lightly with a small piece of butter.  Drop in spoonfuls of the batter and flatten them slightly. Cook for about 4 minutes each side until golden brown.

Serve hot with the fried Chicken Maryland.


  1. Hi there,

    To avoid having to cut a whole chicken, could ready packed legs and thighs be used in this recipe?

    If so, how would I adjust the quantities?


  2. Hi Susanna

    Yes you certainly can use ready jointed, it may be more expensive depending on which joints you choose but its definitely more convenient.
    The quantities for the rest of the ingredients for this recipe are based on 3-3 1/2lbs of chicken, for 4-4 1/2lbs just add another 50% to the ingredient quantities and for up to 6 1/2lbs just double the ingredients. Adjust the ingredients for the corn fritters accordingly.


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