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

Ingredients

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