Marylandfriedchickenwithmilkgravy Recipes

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MARYLAND FRIED CHICKEN WITH MILK GRAVY



Maryland Fried Chicken With Milk Gravy image

Make and share this Maryland Fried Chicken With Milk Gravy recipe from Food.com.

Provided by Maryland Jim

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 slices bacon
shortening (for frying)
2/3 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 broiler-fryer chicken, cut-up
1 1/2 cups half and half milk

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.

Nutrition Facts : Calories 741.3, Fat 50.5, SaturatedFat 18.2, Cholesterol 214, Sodium 729.4, Carbohydrate 20, Fiber 0.6, Sugar 0.2, Protein 49

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.

CHICKEN-FRIED STEAK WITH SPICED MILK GRAVY



Chicken-Fried Steak with Spiced Milk Gravy image

Provided by Kelsey Nixon

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 19

Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized
1 cup buttermilk
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk
1 tablespoon Worcestershire sauce
2 teaspoons smashed brined peppercorns
1 teaspoon brining liquid from the peppercorns
2 dashes hot sauce
Kosher salt
1 1/2 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon baking soda
1 teaspoon cayenne pepper
1 teaspoon onion powder
Vegetable oil, for frying

Steps:

  • For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately.

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

GARLIC CHICKEN 'N' GRAVY



Garlic Chicken 'n' Gravy image

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

COUNTRY FRIED STEAK AND MILK GRAVY



Country Fried Steak and Milk Gravy image

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

Provided by LIKESTOCOOK

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
¼ cup lard
1 cup milk

Steps:

  • Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  • Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  • Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g

FRIED CHICKEN WITH PAN GRAVY



Fried Chicken with Pan Gravy image

Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (1-1/2 cups gravy).

Number Of Ingredients 11

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.

MOM'S BAKED FRIED CHICKEN AND GRAVY



Mom's Baked Fried Chicken and Gravy image

Provided by Pam Ross

Yield Serves 4

Number Of Ingredients 16

For the chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

Steps:

  • Make chicken:
  • Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
  • Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
  • Make gravy:
  • Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

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

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.

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From therockymountainwoman.com


RUSTIC CHICKEN WITH GARLIC GRAVY - SEASONS AND SUPPERS
2014-09-25 Simply heat a bit of oil in a non-stick pan over medium-high heat. Add the skin-on chicken, skin side down and allow to cook until deep golden, before flipping. Don't rush it, this may take as much as 8-10 minutes depending on the size. Move the chicken around in the pan once in a while, to ensure even browning.
From seasonsandsuppers.ca


MARYLAND FRIED CHICKEN WITH CREAMY GRAVY | TASMAN BUTCHERS
Method: 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.
From tasmanbutchers.com.au


TRADITIONAL MARYLAND FRIED CHICKEN, CREAM GRAVY | EDIBLE ARIA
2009-10-22 1 cup fresh cream. 1 cup chicken stock. fresh parsley, chopped. Wash chicken and place in a non-reactive bowl. Pour in enough milk to cover then refrigerate at least 4 hours or overnight. Combine flour, pepper, salt, paprika and dried herbs in a bowl. Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture ...
From ediblearia.com


CHICKEN MARYLAND RECIPE - NINE KITCHEN - 9KITCHEN
Drain chicken on absorbent paper; repeat with remainder of chicken pieces. 3. Place cobs of corn into large saucepan of boiling water, reduce heat, simmer covered for 20 minutes or until tender; drain, keep warm. Meanwhile, prepare corn fritters: Place sifted flour and salt into bowl. Add egg-yolk, milk, pepper and drained corn; mix well.
From kitchen.nine.com.au


COUNTRY FRIED CHICKEN WITH CREAMY GRAVY - MEAL ... - MEAL …
2017-10-10 Meanwhile, melt butter in a small saucepan. Stir in flour, salt, pepper, and onion powder. Whisk in chicken broth and buttermilk and bring to a boil. Once boiling, cook 2-3 minutes or until thickened. Serve 2 tablespoons with each chicken fillet. Makes 4 servings. One serving is 1 chicken fillet and 2 tablespoons gravy.
From mealplanningmommies.com


MARYLAND FRIED CHICKEN WITH CREAM GRAVY RECIPE | MYRECIPES
Step 1. Combine first 3 ingredients in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken. Reserve 2 tablespoons seasoned flour for gravy. Advertisement. Step 2. Heat 1/2 inch of oil in a large skillet to 325°; add chicken. Cover, and cook 7 minutes.
From myrecipes.com


CHICKEN FRIED STEAK & COUNTRY GRAVY - MINDY'S COOKING OBSESSION
2016-08-01 Heat about an 1/8 inch of canola oil in a non-stick or ceramic-type skillet over medium heat. Cook steaks until golden brown on both sides, turning several times, about 10-12 minutes. Take care not to over-crowd the pan. Place on an oven-safe plate lined with paper towels and keep warm in the oven.
From mindyscookingobsession.com


CHICKEN à LA MARYLAND RECIPE - THE SPRUCE EATS
2021-07-23 Preheat the oven to 375 F. Take the chicken out of the refrigerator and drain and discard the buttermilk. Set the chicken to the side. Melt the butter in a pan over medium heat and set aside. Prepare a shallow bowl with flour, another with …
From thespruceeats.com


MARYLAND FRIED CHICKEN WITH CREAMY GRAVY - CRECIPE.COM
Get Pad Thai Pasta Salad Recipe from Food Network. ... 1 1/4 pounds boneless, skinless chicken thighs, thinly sliced; 4 cups (10 ounces) bean sprouts. 45 Min; 4 Yield; Bookmark. 55% Jicama Salad with Cilantro and Lime Allrecipes.com A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexica... Combine the julienned jicama, …
From crecipe.com


MARYLANDFRIEDCHICKENWITHMILKGRAVY BEST RECIPES
How to make chicken a la Maryland? Chicken a la Maryland 1 Prepare the Chicken. Gather the ingredients. In a large, shallow pan, place the chicken and …
From recipesforweb.com


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