Fried Chicken Maryland 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.

FRIED CHICKEN MARYLAND

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.