Best Delicious Maryland Fried Chicken Recipes
MARYLAND FRIED CHICKEN
Print Recipe Have you ever wondered why chicken-fried chicken isn't a viable alternative to chicken-fried steak? It turns out that such a thing exists, and it's known as Maryland fried chicken. This is a form of fried chicken you need to know about. It's shallow fried with a simple dredge of seasoned flour till golden, then covered with a white sauce created in the skillet after frying. This post may contain affiliate links so I earn a commission. Please read my disclosure for more info. Maryland Fried Chicken is a truly classic dish here on Delmarva. This dish is a regional staple at Eastern Shore restaurants, and many Maryland families have their own family recipes for it. Instead of cooking the chicken in several inches of oil or shortening, Maryland fried chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered firmly after the initial browning so that the chicken steams as well as fries. Let's get started! What you'll need to prepare this Maryland Fried Chicken recipe If you've never heard of Maryland Fried Chicken recipes with white gravy, don't feel bad. Many people, including long-time residents of the Eastern Shore, were not familiar with this alternative way to prepare fried chicken. But if you give this poultry recipe a try, I am positive you'll be impressed with how delicious this dish is. Just have your cast iron skillet handy! Flour Salt Whole chicken Vegetable oil Milk INGREDIENTS 1 cup all-purpose flourKosher salt and freshly ground black pepper1 whole chicken (3 to 4 pounds), cut into 8 serving pieces, backbone reservedVegetable oil or lard, for frying2 tablespoons butter1 1/2 cups whole milkCorn on the cob, white bread with butter, and mashed potatoes, for serving DIRECTIONS 1. Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour. 2. In a large cast-iron or heavy non-stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned 1-2 minutes. Using tongs, turn the chicken and brown lightly on the other side. Turn the chicken once more so that its skin side down again and cover the skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until well browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to the oven to keep warm. 3. Pour off the grease into a heatproof container and return the skillet to the burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coat the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper. 4. Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes. For more amazing Eastern Shore Recipes, click here!
Provided by Georgia Marsh
Categories Poultry
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour.
- In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm.
- Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper.
- Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes.
Nutrition Facts : Calories 350
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
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 MILK GRAVY
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
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
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