Maryland fried CHICKEN is a popular dish with many persons. As a rule, corn fritters are used as a garnish and Served with the CHICKEN, and strips of crisp bacon are placed over the top of it. Often, too, potato croquettes are served on the same platter, a combination that makes almost an entire meal.
To prepare Maryland fried CHICKEN, draw, clean, and cut up young CHICKENs. Then wash the pieces and dry them with a soft cloth. Sprinkle the pieces with salt and pepper, and dip each into fine cracker crumbs or corn meal, then into beaten egg, and again into the crumbs or the corn meal. Next, melt in a frying pan CHICKEN or bacon fat, part butter, lard, or any other fat for frying. When it is hot, place the pieces of CHICKEN in it. Fry them until they are brown on one side; then turn and brown them on the other side. Lower the temperature and continue to fry slowly until the meat may be easily pierced with a fork. When the CHICKEN is done, pour 2 cupfuls of white Sauce on a hot platter and place the CHICKEN in it. Then garnish and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)