Maryland Fried Chicken Recipes

MARYLAND FRIED CHICKEN

Steps:

• In a small mixing bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine the crushed crackers, dried thyme, paprika, and pepper. Set aside.
• Skin chicken, if desired. Dip chicken pieces, 1 at a time, in egg mixture, then roll in cracker mixture.
• In a large skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning occasionally to brown evenly. Drain well.
• Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Transfer chicken to a serving platter; cover and keep warm. Prepare Cream Gravy. If desired, serve with mashed potatoes and garnish with fresh thyme. Makes 6 servings. Cream Gravy
• Skim fat from drippings in skillet. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine milk, all-purpose flour, salt, and pepper; cover and shake until well mixed. Add to skillet. Stir in 1 cup additional milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. (If desired, thin with additional milk.) Makes about 1 1/2 cups gravy.

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.

MARYLAND FRIED CHICKEN

Steps:

• Separate the chicken pieces at the joint and dry them using paper towels. For instructions on how to disjoint a chicken, check out the cooking tips" section of the website.
• Mix mustard, salt, and garlic powder in a small bowl, then sprinkle the mixture over the chicken.
• Combine the flour and the baking powder in a shallow dish. Dredge the chicken pieces in the flour mixture, one at a time, and shake off any excess flour. Put the meat on a platter and refrigerate for 30 minutes to 2 hours.
• After preheating the oven to 200°F/93°C, heat the oil to 375°F/190°C in a large Dutch oven over medium-high heat. Place the chicken into the pot, skin side down, and cook covered until well browned, about 5 minutes per side. Next, lower the temperature to medium, adjusting the burner to maintain oil temperature between 300 and 325°F (150 to 160°C). Cook the chicken uncovered for about 5 minutes or until cooked through, turning as necessary (internal temperature should register 160°F/70°C for white meat and 175°F/80° for dark meat).
• Fit a wire rack into a rimmed baking sheet, place the chicken on it, and season with some Old Bay, then put the chicken in the oven.
• Bring the oil back to 375°F/190°C, and repeat steps 4 and 5 with the rest of the meat.
• For the gravy, pour out all but ¼ cup (60 ml) of oil from the pot. Blend in flour and cook about 2 minutes on medium heat, until golden. Mix in broth, cream, and pepper. Simmer until thickened, for about 5 minutes, over medium-low heat. Season with some salt to taste and serve with the chicken.

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.