[hotnfresh]

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.

[balderdash]

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

[fbdab103]

I am deliberately cooking in something hotter than water. Why would I want to reintroduce the steam?

[morsch]

The recipe calls for shallow frying, so the steam will improve heat transfer.