Yeah, right through scraping the pan into a bechamel, this reads like about the most straightforward and obvious pan fried chicken method possible (aside from doing exactly this but skipping the sauce completely). I’m surprised it rates attachment to a particular place at all. I’d think the distinction’s in the seasoning, but the article suggests a lack of consistency there, so that’s not it.
[edit] actually, the steaming bit is a deviation from the simplest preparation. Not sure how big a difference it makes, possibly a lot. Wikipedia also claims that the traditional Maryland-native dish may include a banana garnish, though this article doesn’t mention that.
The steaming part seems nice if you’re doing it outside, inside, it sounds like grease flying everywhere as that water condenses and drips onto the hot oil
[edit] actually, the steaming bit is a deviation from the simplest preparation. Not sure how big a difference it makes, possibly a lot. Wikipedia also claims that the traditional Maryland-native dish may include a banana garnish, though this article doesn’t mention that.