April 11, 2008
The Weekly Feed: Like a Spring (Fried) Chicken Edition
This post was written by DCist contributor Andrew Schneider
Dish of the Week
Maryland fried chicken from just over the border
The weather’s turned, spandex is out in force, and picnics are chic once more. Nothing says picnic to us like a bucket of fried chicken, but next time you get a craving for that batter-fried goodness, consider instead the deep south’s delicious and elusive cousin: Maryland Fried Chicken. Milk-soaked and pan-fried, it’s a lighter, artery-friendly alternative to Louisiana’s deep-fry method.
A couple of great places to catch this rare bird include Ray’s The Classics and The Blair Mansion Inn, both within walking distance of the Silver Spring Metro. Though, if you can’t get out of the district, head over to Poste Modern Brasserie and grab the chicken all by itself or as part of their pre-theater menu.
Rather play with hot oil in the comfort of your own home? Then try out this recipe for maryland fried chicken with gravy.
Found any other places to serving up this near-northern delicacy? Let us know.
Photo by terrapin
Small Bites
Just like France!
This is the final weekend of Silver Spring’s restaurant week. Most of the town’s restaurants are participating, with three-course prix-fixe menus for both lunch ($12) and dinner ($22-$30).
The cherry blossoms may be fading...
The 48th Sakura Matsuri - Japanese Street Festival, held every year at the climax of the cherry blossom festival, will take place Saturday from 11 a.m. - 6 p.m. downtown by the Federal Triangle metro. If you can survive the walk through the festival's "J-Pop land," you'll be sure to enjoy the their Taste of Japan area, featuring a Kirin Ichiban Beer Garden, sake tastings, and more food vendors than you can shake a yakitori at.
Fresh from the farm
Let’s Meat on the Avenue, Steve Gatward’s european-style butcher shop, has just opened in Del Rey, Alexandria. [via Daily Candy]
Still tender and delicious
One of the region’s premier restaurants, Restaurant Eve turns 4 on April 19. As they’re renowned for their nose-to-tail philosophy, let’s stick a candle in the tripe and wish them the best!
Nothing says birthday like free chocolate!
Artisan Confections is celebrating their own 2-year anniversary with an open house this Saturday from 11 a.m. - 3 p.m. Free samples and a chocolate naming contest are part of the festivities. [via metrocurean]
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If 13 painful years growing up in Maryland taught me anything, it's that an authentic "Maryland Fried Chicken" recipe is about as elusive as the Zekiah Swamp Monster or the eelpoot. Lard or shortening? Old Bay or no? Served with some fruit or alone? Check out any recipe book from pre-Julia Child era and Maryland Fried Chicken usually shows up. Every recipe differs, and usually in some oddball way, as if they're desperately to try and live up to the reputation of their older Kentucky brother.
I found myself in a little seafood place in Galway. Having subsisted for the past few days on fish and chips, I spied something at the bottom of the daily specials: Maryland Fried Chicken. Being a longtime resident of the Old Line State, I asked what made it particularly Maryland-ey.
"Aye, we serves it wi' pineapple."
Well, if that doesn't scream "Maryland", then pull my beard and call me "horse."
Yeah, I've also seen Maryland Fried Chicken more abroad (including Ireland) than in the states. And I'm from Maryland!
That "kitchen" looks like it might receive a better sanitation grade than 60% of the other restaurants in the district.
And speaking of things to go on the side...that tire just hanging out in your yard is looking pretty tasty.
C'mon, now. Some of us are trying to keep it ghetto. I think we can all do with a reread of George Orwell's Down and Out in Paris and London. Lemme give you the Cliffs Notes version: the nastier the kitchen and cook, the better the food.
And never trust a skinny chef.
Thin flavorless coating aside, I'm doubting this is really that much "lighter" than any other fry method. Especially with the bechemel-inspired gravy.
Pan fried chicken can be good though...
Monkey - when I made the mistake of ordering Maryland Fried chicken in Donegal, not only did it have pineapple, it also had cheese and a maraschino cherry.
sfw - Did they serve your "Maryland Fried Chicken" in a milkshake glass with a straw and whipped cream? It comes with your choice of frogurt! But the frogurt is cursed. But you get free sprinkles!
The sprinkles are also cursed.
No, I'm afraid not. It was just a flat, deep fried, boneless chicken slab, topped with Mozzarella cheese, a ring of pineapple, and a cherry in the center of the ring. It was rather disgusting. I've wondered for years why they think that's Maryland Chicken. I thought it must be a Donegal thing. I find it stunning to hear that it happens in Galway too.
Imagine how disappointed Irish tourists are when they get to Annapolis restaurants and their Maryland Fried Chicken not only has bones in it, but lacks such basics as mozzarella, pineapple, and marischino cherries.
At least it didn't come with a fried banana. WTF?
Wow, that's revolting. Monkey wins the grossout prize for a simple wikipedia link.