Maryland Fried Chicken With Milk Gravy Recipes

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MARYLAND FRIED CHICKEN WITH CREAMY GRAVY



Maryland Fried Chicken with Creamy Gravy image

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

1 egg, beaten
3 tablespoon milk
1 cup finely crushed saltine crackers (28 crackers)
1 teaspoon dried thyme, crushed
0.5 teaspoon paprika
0.125 teaspoon black pepper
2.5 pound meaty chicken pieces (breasts, thighs, and drumsticks)
2 tablespoon cooking oil
1 cup milk
1 Creamy Gravy
3 tablespoon drippings in skillet
0.75 cup milk
3 tablespoon all-purpose flour
0.25 teaspoon salt
0.125 teaspoon black pepper
1 cup milk

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

GWEN'S FRIED CHICKEN WITH MILK GRAVY



Gwen's Fried Chicken with Milk Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

Steps:

  • For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
  • Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
  • Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
  • Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
  • For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
  • Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

MARYLAND FRIED CHICKEN WITH CREAM GRAVY



Maryland Fried Chicken with Cream Gravy image

Categories     Milk/Cream     Chicken     Fry     Family Reunion     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1 (3-pound) chicken, cut into 8 serving pieces
1/2 cup milk
2 cups vegetable oil
1 cup water
1 1/2 cups half-and-half or light cream
Special Equipment
a deep 12-inch skillet with a tight-fitting lid (preferably not cast-iron); a deep-fat thermometer

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



Fried Chicken with Creamy Gravy image

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

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

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

MIDWESTERN FRIED CHICKEN WITH GRAVY



Midwestern Fried Chicken with Gravy image

Provided by Amy Thielen

Categories     main-dish

Time 2h10m

Yield 4 to 5 servings

Number Of Ingredients 13

One 4- to 4 1/2-pound chicken, cut into 10 pieces
1 cup buttermilk
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme
7 cloves garlic, smashed
1 1/2 cups plus 5 teaspoons all-purpose flour
1 cup finely ground butter crackers, such as Ritz or Club (about 1 sleeve)
2 teaspoons sweet paprika
About 2 cups lard or canola oil, for frying
1 small bunch fresh sage
2 1/2 cups chicken stock, low-sodium store-bought or homemade
Mashed potatoes, for serving

Steps:

  • Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
  • Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
  • Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
  • In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
  • Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
  • Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
  • Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.

MARYLAND FRIED CHICKEN



Maryland Fried Chicken image

This is a different take on chicken. You fry the chicken, then add milk to simmer. You get tendor, moist and juicy chicken. The original recipe is from the Quick and Easy Comfort Cookbook by BHG. I changed it up a bit.

Provided by Christine Bettiga

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts or 2 -3 lbs chicken (thighs, breasts and drumsticks)
1 beaten egg
3 tablespoons milk
1 cup breadcrumbs (I use plain)
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 cup milk
1 1/2 cups milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the egg and 3 tablespoons of milk.
  • Season egg wash with a dash of black pepper and paprika.
  • In a shallow bowl, combine the breadcrumbs, paprika, dried thyme, pepper and garlic.
  • Dip pieces of chicken in the egg wash, one at a time, then roll them in the breadcrumbs.
  • In a large chicken skillet, heat oil over medium heat.
  • Add the chicken and cook, uncovered, turning occasionally, approximately 10 to 15 minutes, until golden brown.
  • Add the cup of milk.
  • Reduce heat to medium low, cover tightly.
  • Cook for 30 to 40 minutes.
  • Uncover, cook for 8-10 minutes more.
  • Check to make sure chicken is no longer pink.
  • Place chicken in a casserole dish and place in oven for 10 minutes on 200 degrees.
  • Prepare gravy as follows.
  • In a jar, combine 3/4 cup milk, 3 tbsp flour, salt and pepper.
  • Cover with lid and shake until mixed.
  • Add to skillet, stirring constantly.
  • Stir in additional milk.
  • Cook over medium heat, stirring until thick and bubbly.
  • Add additional milk if it is too thick.
  • Serve gravy over mashed potatoes.

Nutrition Facts : Calories 593.6, Fat 32.4, SaturatedFat 9.7, Cholesterol 168.6, Sodium 533, Carbohydrate 32.4, Fiber 1.8, Sugar 1.9, Protein 41.6

MARYLAND FRIED CHICKEN WITH CREAM GRAVY



Maryland Fried Chicken With Cream Gravy image

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

4 lbs bone-in skin-on chicken pieces (refer to "NOTE" above)
1 tablespoon dry mustard
1 tablespoon garlic powder
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
3 cups peanut oil or 3 cups vegetable shortening
Old Bay Seasoning
1/4 cup pan dripping (from frying chicken)
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1 cup heavy cream
1 teaspoon pepper
salt

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

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