Marylandfriedchicken Recipes

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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



Delicious Maryland Fried Chicken image

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

8 chicken thighs
2 cups whole milk
4 cups flour
2 tablespoons Old Bay Seasoning
2 tablespoons paprika
2 1/2 teaspoons sage
1 teaspoon salt
2 tablespoons pepper
oil, to deep fry

MARYLAND FRIED CHICKEN WITH CREAM GRAVY

Categories     Milk/Cream     Chicken     Fry     Family Reunion     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10



Maryland Fried Chicken with Cream Gravy image

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.

1 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1 (3-pound) chicken, cut into 8 serving pieces
1/2 cup milk
2 cups vegetable oil
1 cup water
1 1/2 cups half-and-half or light cream
Special Equipment
a deep 12-inch skillet with a tight-fitting lid (preferably not cast-iron); a deep-fat thermometer

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