Soy-Free Chicken Maryland
Elevate your dinner table with this Soy-Free Chicken Maryland recipe, a classic dish reimagined for those seeking allergen-friendly comfort food. Tender chicken thighs and drumsticks are seasoned with a blend of paprika, salt, and black pepper, then coated in a golden breadcrumb crust for irresistible crunch. Pan-seared in a buttery olive oil blend and finished in the oven, the chicken achieves the perfect balance of crispness and juiciness. A unique twist awaits with warm, spiced bananas sautéed alongside cloves, offering a subtle sweetness that beautifully complements the savory flavors. Finished with a sprinkle of Italian parsley and the brightness of fresh lemon wedges, this hearty crowd-pleaser is ideal for showcasing Southern-inspired cuisine without the soy. Perfectly suited for family dinners or special occasions, it's a dish worth savoring!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs
- 4 pieces chicken drumsticks
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 large eggs
- 0.5 cup milk
- 2 cups breadcrumbs
- 0.5 cup olive oil
- 2 tablespoons unsalted butter
- 2 bananas
- 2 cloves
- 2 tablespoons Italian parsley
- 4 lemon wedges
Instructions
Preheat the oven to 350°F (175°C).
Pat the chicken thighs and drumsticks dry with paper towels.
In a shallow bowl, mix together the flour, salt, black pepper, and paprika.
In another bowl, beat the eggs with the milk until well combined.
Place the breadcrumbs in a third bowl.
Dredge each piece of chicken first in the flour mixture, then dip it into the egg mixture, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick well.
In a large oven-safe skillet, heat olive oil and butter over medium heat until the butter has melted and begins to bubble.
Add the chicken pieces to the skillet, skin-side down, and cook for 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the chicken is fully cooked and juices run clear. An internal temperature of 165°F (75°C) should be achieved.
While the chicken is baking, peel and slice the bananas diagonally into 1/2 inch pieces.
In a small saucepan, add the clove sticks and sliced bananas. Cook over low heat, gently stirring for about 2-3 minutes until the bananas are warmed through and fragrant. Remove and discard the cloves.
Serve the chicken hot, garnished with fresh parsley and a wedge of lemon on the side. Arrange the sauteed bananas alongside the chicken for a sweet, complementary flavor.
Nutrition Facts
Calories |
4874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.1 g | 340% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 6745 mg | 293% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 51.6 g | ||
| Protein | 308.4 g | 617% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 570 mg | 44% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4041 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
