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Fried Chicken (Maryland Style)

You'll need: Shallow bowls (for the flour, the milk-and-egg mixture, and the bread crumbs), Baking pan, well-greased, Basting brush. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 1.6kg (3 ⅔ lb) Chicken, full drawn, or chicken, new york dressed
  • Flour, sifted, as needed
  • 10g (1 ¾ tsp) Salt
  • 1.3g (¼ tsp) Pepper
  • 114ml (½ cup) Milk
  • 50g (1) Eggs, slightly beaten
  • 109g (3 ¾ oz) Bread crumbs, dry
  • Vegetable oil, as needed; or shortening, lard, or meat drippings
  • Water, boiling, as needed

Instructions

  1. 1

    Clean the chicken and cut it into serving pieces.

  2. 2

    Mix the flour, salt, and pepper together; roll the chicken in the seasoned flour.

  3. 3

    Beat the eggs into the milk. Dip the floured chicken in the milk and egg mixture, then roll it in the bread crumbs.

  4. 4

    Place the chicken in a well-greased baking pan and pour a small amount of the vegetable oil over it.

  5. 5

    Bake in a moderate oven (350°F) for 1 to 2½ hours, or until tender, depending on the size of the chickens. Baste occasionally with a mixture of the vegetable oil and the boiling water during cooking.

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Fried Chicken (Maryland Style)

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 80 pounds Chicken, New York dressed*
  • 60 pounds Chicken, full drawiL*
  • As needed Flour, sifted
  • 6 ounces (¼ mess kit cup) Salt
  • ¾ ounce (3 mess kit spoons) Pepper
  • 2—14½-ounce cans Milk, evaporated
  • 1 quart (1 No. 56 dipper) Water (for milk)
  • 20 eggs (1 No. 56 dipper) Eggs, slightly beaten
  • 4 pounds (4 No. 56 dippers) Bread crumbs, dry
  • As needed Fat, melted
  • As needed Water, boiling

Instructions

  1. 1

    Clean chicken; cut into suitable servings.

  2. 2

    Mix flour, salt, and pepper together ; roll chicken in flour.

  3. 3

    ,Mix milk and water; add beaten egg and mix well. Dip floured chicken in milk and egg mixture. Roll in bread crumbs.

  4. 4

    Place in well-greased baking pans. Pour small amount of melted fat over chicken.

  5. 5

    Bake in moderate oven (350° F.) 1 to 2^ hours or until tender, depending upon size of chickens. Baste with mixture of hot fat and water several times during cooking.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Milk, evaporated” for “Milk, whole”.
  • Swapped “Fat, melted” for “Vegetable oil” (or shortening, lard, or meat drippings).
  • Scaled 9 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 2 fractions the scan of the 1946 page misread.
  • Tidied 2 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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