MARYLAND FRIED CHICKEN WITH CREAMY GRAVY
What sets this fried chicken apart from the typical recipe is that milk is added after partially cooking the chicken so the pieces simmer rather than fry.
Provided by BHG Test Kitchen
Time 1h15m
Number Of Ingredients 16
Steps:
- In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.
- In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.
- Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. Makes 6 servings. Creamy Gravy
- Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine milk, all-purpose flour, salt, and black pepper; cover and shake until well combined. Add to skillet. Stir in an additional milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
Nutrition Facts : Calories 404 kcal, Carbohydrate 19 g, Cholesterol 131 mg, Protein 35 g, SaturatedFat 5 g, Sodium 423 mg, Sugar 6 g, Fat 20 g, UnsaturatedFat 12 g
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
Categories Milk/Cream Chicken Fry Family Reunion Potluck Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
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.
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
A wonderful and easy recipe based on one from the February/March 2007 issue of Cook's Country magazine. The contributor, Jeremy Sauer, says in its intro, "While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, in Maryland the chicken parts are simply seasoned, floured, and shallow-fried. This old-fashioned cooking method results in crisp, mahogany chicken that, with a gentle tug, sheets off the bone with its deliciously brittle skin still intact. But what really sets Maryland fried chicken apart is the creamy, black pepper-spiked pan gravy that's equally fit for drumstick dunking or mopping up with a biscuit." Cook time doesn't include the 30 minutes (up to 2 hours) refrigerator time. NOTE: To ensure even-cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks.
Provided by mersaydees
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CHICKEN:.
- Pat chicken dry with paper towels.
- In small bowl, mix together mustard, garlic powder, and salt and sprinkle evenly over chicken.
- In shallow dish combine flour and baking powder and working one piece at a time, dredge chicken parts until well coated, shaking off excess.
- Refrigerate on plate for 30 minutes (or up to 2 hours).
- With oven rack in middle position, preheat oven to 200°F degrees.
- Heat oil in large Dutch oven over medium-high heat to 375°F
- Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side.
- Lower temperature to medium, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees.
- Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. (Internal temperature should register 160 degrees for white meat and 175 degrees for dark meat.).
- Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven.
- Bring oil back to 375°F and repeat with remaining chicken.
- FOR THE GRAVY:.
- Pour off all but 1/4 cup oil in pot.
- Stir in flour and cook until golden, about 2 minutes.
- Slowly whisk in brother, cream, and pepper. Simmer until thickened, about 5 minutes.
- Season with salt and serve with chicken.
Nutrition Facts : Calories 2527.9, Fat 227.8, SaturatedFat 53.4, Cholesterol 288.5, Sodium 926.3, Carbohydrate 59.9, Fiber 2.7, Sugar 1.1, Protein 63.3
FRIED CHICKEN MARYLAND
Wonderful with mashed potatoes and cream gravy. Corn fritters or cornbread are a terrific side with this. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken pieces and dry.
- Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
- Place butter in a skillet and melt.
- Put floured chicken parts in skillet and brown quickly on all sides.
- Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
- Remove lid and let chicken fry slowly.
- Serve piping hot.
Nutrition Facts : Calories 1021.2, Fat 74.5, SaturatedFat 29.3, Cholesterol 316.4, Sodium 984.9, Carbohydrate 18, Fiber 0.7, Sugar 0.1, Protein 66
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