Maryland Fried Chicken With Milk Gravy Recipes

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.

Steps:

• Use kitchen shears to cut off any excess skin from the chicken thighs. Finely chop the skin and refrigerate. Use a sharp paring knife to cut around the bone in each of the thighs and remove.
• Whisk together the buttermilk, a pinch salt and pepper in a large bowl. Add the boneless chicken thighs and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Once the chicken has marinated, make the gravy. Combine the chicken broth, whole milk and thyme in a small saucepan and bring to a simmer over medium heat. Turn off the heat and cover with a lid.
• Meanwhile, put the olive oil and chicken skin in a large high-sided skillet. Turn the heat to medium and cook until the fat from the skin has rendered and the is skin is browned in spots, about 10 minutes, stirring occasionally. Add the onions, 1 teaspoon salt and a couple grinds of pepper and cook until tender, stirring frequently, about 10 minutes. Stir in 3 tablespoons of the flour and cook for 2 minutes, stirring constantly. Whisk in the milk mixture and bring the liquid up to a strong simmer, increasing the heat if needed. Cook until thickened to the consistency of gravy, about 5 minutes, stirring frequently. Season with salt and pepper if needed. Remove and discard the thyme. Cover with a lid to keep warm while you fry the chicken.
• Fill a large Dutch oven a little less than halfway with vegetable oil and heat to 350 degrees F. Fit a baking sheet with a wire cooling rack.
• Whisk together the remaining 1 1/2 cups flour, the cornstarch and Cajun seasoning in a medium bowl. One by one, remove the chicken thighs from the buttermilk marinade, allowing any excess to drip away, then dredge in the seasoned flour until completely coated.
• When the oil is hot, fry the chicken in batches of 2 to 3 pieces until golden brown and the internal temperature is 165 degrees, 5 to 7 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to the cooling rack. Allow the oil to return to 350 degrees F in between each batch.
• Serve immediately with the gravy. If the gravy thickens too much as it sits, whisk in additional chicken broth to thin the gravy out to your liking.

Steps:

• In a medium bowl beat milk and eggs.
• In another bowl, combine seasonings and flour.
• Dip chicken pieces in egg mixture and then in flour mixture.
• Melt shortening in 12" iron skillet.
• Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
• Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
• Cook and stir over medium heat for 5 minutes or until browned.
• Combine milk and water; add to skillet.
• Bring to a boil.
• Boil and stir for 2-3 minutes.
• Add browning sauce if desired.
• Serve gravy with chicken and garnish with oregano.

Steps:

• Pound breasts a little to flatten.
• Roll breasts in flour, then egg, and back in flour.
• Heat oil in large skillet on med hi.
• Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
• Remove and keep warm.
• To skillet add flour, stir until light brown and bubbly.
• Add a little more oil if needed.
• Mix the milks together.
• Slowly pour half the milk mix into skillet, stirring hard.
• Continue adding milk and stirring until as thin as you like.
• Add salt and pepper.
• Let boil 1 minute.
• Spoon over chicken.

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.

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.

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.