After 30 years, count on Maryland Fried Chicken

Six years ago, we had the Beaufort Clubhouse in town, with all-you-can-eat crab legs every Wednesday and Saturday nights. Now it is a Jade Garden Chinese restaurant. Shoney's has since become both a Mexican restaurant and a Lotus Chinese buffet. Captain D's went bye bye. Now we have a Chick-Fil-A where a Payless Shoe Store used to be. If you look around the town, how many restaurants can you name that have been there consistently for 30 years?

You're right, that is a long time for a restaurant to be in existence, but can you name one? Nestled beside Mama's Furniture Store and right beside the big mural on Piggly Wiggly, is such a place. For as long as I can remember, it was there serving its recipe of chicken, seafood boxes, lemonade, fried gizzards and the best tri-taters I have ever tasted.

Maryland Fried Chicken has become an institution in Beaufort, outlasting some of the bigger chains to come through here and probably more consistent. All these new foods that come out on a yearly basis are great, and the variety they bring is appreciated. However, sometimes we -- yes, even chefs -- just want a simple, down-home meal with friendly faces and great lemonade.

Remember the simple things of life when choosing a dining experience. Sometimes, those are the best choices, and by being in business for over 30 years, they must be doing something right.

SKILLET CHICKEN

Serves: 6

2 teaspoons olive oil

3 pounds chicken, trimmed

salt and pepper, to taste

1 1/2 cups mixed dried fruit

2 tablespoons lemon juice

3/4 teaspoon dried thyme

12 slices lemon

In a large non stick skillet, heat oil over medium heat. Add chicken and cook 6 minutes per side, or until the chicken is browned on all sides. Remove the chicken, season lightly with salt and pepper, and set aside. Add 1/3 cup water to the skillet, and stir to loosen any bits stuck to the pan.

Stir in the dried fruit, lemon juice, and thyme. Place the chicken over the fruit in the pan, and baste with the sauce. Arrange lemon slices over the chicken. Cover and cook over medium low heat for 30 minutes, or until the chicken is no longer pink inside and the fruit is tender.

Remove the lemon slices and place around the edge of a serving platter. With a slotted spoon, transfer the chicken and the fruit to the platter. Add 1/3 cup water to the skillet and boil 1 minute. Taste and adjust seasonings with salt and pepper. Pour over the chicken and serve immediately.

SPICY BUTTERMILK FRIED CHICKEN

Serves: 5

1 cup buttermilk

1 tablespoon hot sauce

2 pounds chicken tenders, boneless

1 quart oil, for deep-frying

1 cup flour

salt and pepper, to taste

fresh herbs

Mix buttermilk and hot sauce in large bowl; add chicken, cover, and refrigerate overnight. Heat oil to 360 degrees. Mix flour, 2 tsp salt, 2 tsp pepper, and fresh herbs in small bowl. Take chicken pieces from marinade and dredge in seasoned flour. Fry chicken, in batches, until golden brown, 4 minutes. Keep warm in 200 degree oven until needed for service.