Why did I decide to make this? Pure nostalgia. As a wee thing, my mother would (sometimes) bread small pieces of chicken for our birthday party teas, a sortof non-toxic (and, of course, very tasty) chicken nugget, to the approbation of our school friends. I remember one of the remarking ‘I’ve asked my mum to do some chicken, like yours’. My sympathies now lie with the mother – the little darling in question was one of four siblings (or possibly five). I then went through all my cookbooks looking for a suitable recipe in an attempt to find a suitable recipe and decided that a pared-down* version of Chicken Maryland perfectly fitted the bill. (This recipe is from The Reader’s Digest Cookery Year – February by Katie Stewart.)
*The full dish, according to my recipe book, involves breaded chicken, grilled banana, bacon rolls and sweetcorn fritters. (See below.) Consequently, the bacon and bananas listed on this recipe should be ignored
- As long as you’re not a total idiot with a frying pan, this is basically foolproof. I was half-cut when actually putting it together and really, as long as you chop all the chicken beforehand, line up the bowls of egg, crumbs, etc sensibly, you’re laughing.
Oh, the passing of the years… these were tasty but… a little bland. The chicken certainly benefited from the addition of some barbecue sauce. I would definitely make again – my enjoyment of breaded chicken is undiminished, even if I normally cloak it in a more adult disguise, but I would season the breadcrumbs more – with chilli and mustard powder at the very least.
Marylanded by Elly