Delicious Maryland Fried Chicken Recipes

DELICIOUS MARYLAND FRIED CHICKEN

Steps:

• Wash the chicken parts and pat dry.
• Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat.
• Deep fry at 360°F for 20 minutes.

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

MARYLAND FRIED CHICKEN WITH MILK GRAVY

Steps:

• Fry bacon in large skillet until crips; drain on paper towels. Reserve fat.
• Add enough oil to bacon drippings to make 1 inch fat in skillet. Combine 1/2 cup flour, salt and pepper in a plastic storage bag; shake to combine.
• Add chicken pieces to bag; coat well. Shake off excess.
• Heat fat until hot but not smoking; add chicken pieces. Brown on all sides. Reduce heat; cover and cook over low heat, turning once, for about 20 to 25 minutes or until fork tender.
• Remove chicken and keep warm. Remove all except 3 tablespoons fat from skillet; stir in remaining flour.
• Cook over medium heat until bubbly. Gradually pour in half and half, stirring constantly. Cook until mixture is smooth and thick. Adjust seasonings. To serve, pour gravy over chicken and garnish with bacon strips.

MARYLAND FRIED CHICKEN WITH CREAM GRAVY

Steps:

• Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
• Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.
• Heat oil in skillet over moderately high heat until it registers 360°F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.
• Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.
• Pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 1/2 cup water and cook, scraping up brown bits, 2 minutes. Add half-and-half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken.