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
Can you guess the secret ingredient that makes this crispy fried chicken recipe Maryland Fried Chicken? Okay, we'll spoil the secret of this chicken dish: crushed saltine crackers!
Provided by BHG Test Kitchen
Number Of Ingredients 17
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.
Nutrition Facts : Calories 327 kcal, Carbohydrate 19 g, Cholesterol 121 mg, Protein 31 g, SaturatedFat 4 g, Sodium 410 mg, Fat 13 g, UnsaturatedFat 0 g
MARYLAND FRIED CHICKEN
A variation on the classic Southern dish, this Maryland fried chicken recipe is adapted from The Kitchen Witch blog (www.thekitchenwitchblog.com). If Old Bay seasoning isn't available to you, try to imitate it using a mixture of celery salt, black pepper, crushed red pepper flakes, and paprika. Take the resting time into account when planning.
Provided by TasteAtlas
Categories Fried Chicken Dish
Yield 5 servings
Number Of Ingredients 16
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.
DELICIOUS MARYLAND FRIED CHICKEN
Make and share this Delicious Maryland Fried Chicken recipe from Food.com.
Provided by Oat57
Categories Chicken
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 629.6, Fat 23, SaturatedFat 7.2, Cholesterol 113.4, Sodium 518.8, Carbohydrate 70.1, Fiber 3.8, Sugar 4.8, Protein 33.5
OVEN FRIED CHICKEN II
I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.
Provided by COOKIE240
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
- Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 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
MARYLAND FRIED CHICKEN
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
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
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.
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