CookEat Recipe
Baltimore Fried Chicken
Breaded chicken fried in butter and finished in the oven, served over Madeira sauce with oyster and corn fritters and broiled ham.
Method
Steps
Step 1
Have ready twelve actual finished linked Baltimore oyster and corn fritters, fully cooked through to at least 74°C at their centres and kept hot, together with the required amount of hot finished linked Madeira sauce. Count twelve finished fritters before assembling the dish; do not assume that one batch produces twelve.
Step 2
Have a poultry professional prepare a tender chicken that weighed two and a half pounds before its head, feet and viscera were removed. Cut that same bird into twelve even pieces, keeping it refrigerated until needed. Season all the pieces with the one teaspoon of salt and half teaspoon of ground black pepper.
Step 3
Lightly roll the chicken pieces in flour, shaking off the excess, then dip in beaten whole egg and coat lightly with fine plain breadcrumbs. Use only as much flour, egg and crumbs as needed. Discard any coating material left after contact with raw chicken.
Step 4
Heat a conventional oven to 350°F. Heat the two tablespoons of melted butter in a wide oven-safe sauté pan that holds the twelve pieces side by side without overlap. Add the chicken and fry gently for about eight minutes on each side, adjusting the heat so the butter and coating do not burn.
Step 5
Put the pan uncovered in the 350°F oven for about ten minutes, extending as needed until every chicken piece and its egg coating are fully cooked and the thickest meat reaches at least 74°C, checking away from bone. Keep the cooked chicken at 60°C or hotter briefly while finishing the dish.
Step 6
Broil the six thin slices of fully cooked ready-to-eat ham for about one minute on each side, until hot and lightly browned.
Step 7
Spread the required hot finished Madeira sauce on a hot serving dish. Arrange all twelve cooked chicken pieces over it, place the twelve actual finished Baltimore fritters around them, lay all six warm ham slices over the chicken and serve immediately.
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