Chicken Maryland

Method

1. Joint the 220 g chicken leg through the knee joint into thigh and drumstick, pat both pieces thoroughly dry and season all over with the 0.5 tsp salt and 0.25 tsp pepper.
2. Set out three shallow plates: 25 g of the flour, the 1 beaten egg, and 25 g breadcrumbs. Turn each piece of chicken in the flour and knock off the excess, then through the egg, then press firmly into the crumbs so the skin is evenly coated. Rest the coated chicken on a rack for 10 minutes so the crust sets.
3. Heat 1 tbsp sunflower oil with 10 g butter in a heavy frying pan over a medium-low heat until the butter foams. Lay the chicken in skin-side down and fry gently for 25 minutes, turning every 5 minutes, until the crumb is a deep even gold and the juices at the thickest part of the thigh run clear (75C at the bone). Lift onto a warm plate.
4. Lay the 1 rasher of streaky bacon in the same pan and fry for 3 minutes, turning once, until crisp. Set it beside the chicken.