Best Chesapeake Fried Chicken Recipes

Chicken Chesapeake image

Provided by https://www.phillipsfoods.com

Number Of Ingredients 14

4 chicken breasts
1/2 lb Phillips Lump Crab Meat
1/2 lb Phillips Jumbo Lump Crab Meat
1/4 cup parsley (chopped)
3/4 cup Ritz crackers (crushed)
1 large egg
3/4 tsp worcestershire sauce
3/4 tsp lemon juice
3/4 tsp Phillips Seafood Seasoning
3/4 tsp dijon mustard
1/2 cup mayonnaise
2 tbsp pimentos (chopped, if desired)
flour seasoned with Phillips Seafood Seasoning
melted butter

Steps:

Preheat oven to 350°.
Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine.
Add the wet ingredients to the crab mixture and combine lightly.
Carefully use a knife to make a "pocket" in each chicken breast for the crab stuffing. Portion a mound of crab filling in the middle of each pocket and fold over to close.
If desired, add stuffed breasts to preheated grill pan to mark exterior before baking.
Place stuffed breasts into a casserole dish or deep baking pan.
Season to your liking with seasoned flour and pour melted butter over top of each chicken breast.
Bake at 350° for 20-25 minutes, or until chicken is cooked to an internal temperature of 165°.

Chesapeake Bay Style Chicken image

Provided by cookie_mum

Categories < 4 Hours

Time 2h

Yield 20 pieces of chicken, 10-12 serving(s)

Number Of Ingredients 12

8 -10 lbs , wings and thighs.. (or any part you like)
2 cups all-purpose flour (I used un-bleached mostly)
1/4 cup cornmeal or 1/4 cup breadcrumbs
buttermilk to cover the chicken
6 garlic cloves, opened (or more)
3 tablespoons Old Bay Seasoning
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon cayenne pepper or 1 teaspoon about 10 splashes of good hot sauce
1 teaspoon peppercorn
2 tablespoons salt (or more)
1 cup oil

Steps:

1.Wash and pat your chicken dry
2.Combine your spices( except the pepper corns), season and Rub most of it on the chicken. I usually set aside 3-4 Tablespoons to go into the flour before I season the chicken.
3.Place the chicken in a large bowl if you haven't already and cover with buttermilk and drop in your garlic, pepper corns and your hot sauce if you're using it.
4. Cover and place in the frig. for 1-2 hours or overnight is best.
5. When the chicken is finished marinating. Get your flour and breadcrumbs mixed with some of the reserved seasoning -- taste for saltiness. If you want add just another teaspoon of salt.
6. Heat up you oil to 375 degrees -- you'll know it's there when an old piece of bread gets crisp within seconds of hitting the oil.
7. Begin Taking your chicken from the marinade, letting the most of it run off and begin dropping the chicken into the flour mixture.I use a large paper bag for this most of the time. Set aside on a plate until your oil is ready. once it's ready.
8.Get out your tongs and start placing the biggest pieces first and let them fry up to an amber brown.
9. This recipe has a lot of spices in it and it cooks up darker than other recipes -- fast. so keep your oil at a steady temperature. If you notice the chicken getting dark too fast lower the temperature -- wait a few and start again.