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Mayland Fried Chicken

11/14/2012
MARYLAND FRIED CHICKEN
New Theatre Restaurant, 9229 Foster, Overland Park

2 eight-ounce boneless breasts

Marinade:
1 cup buttermilk
2 Tbs. prepared horseradish
1 Tbs. minced garlic
1 tsp. kosher salt

Combine the above ingredients well. You may choose to use a blender or food processor, but it is not necessary. Marinate the chicken one day in advance of preparation.

Seasoned flour:
1 cup flour
1 ½ Tbs. Lawry's Seasoned Salt

Combine and mix well. When you are ready to cook the chicken, drain pieces in a colander for a few minutes to be sure they are not too watery. Then lightly dredge the chicken in the seasoned flour so that each piece is thoroughly coated. (In this step, the marinade now serves as a buttermilk wash.)

Shortening as needed. Add the shortening to a hot skillet (about 325 degrees). Pan fry the chicken until the exterior is golden brown and the center is done. Turn the chicken over as many times as necessary to prevent the outside from getting too dark. This chicken can easily stand on its own, or you may accompany it with Raspberry Habanera Sauce.

Raspberry Habanera Sauce:
1 cup raspberry puree
2 tsp. Habanera peppers, stemmed, seeded, chopped
½ cup sugar
¼ cup corn syrup
2/3 cup water
¾ tsp. Salt
1 Tbs. cornstarch

Add all ingredients except cornstarch to a saucepan and simmer for one hour. Place in a blender or food processor and puree. Dissolve cornstarch in 1 Tbs. water, add to sauce and return to a boil. When sauce thickens, remove from heat. Store in refrigerater up to one week.

Yield: Approximately 1 cup