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
Can you guess the secret ingredient that makes this crispy fried chicken recipe Maryland Fried Chicken? Okay, we'll spoil the secret of this chicken dish: crushed saltine crackers!
Provided by BHG Test Kitchen
Number Of Ingredients 17
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.
Nutrition Facts : Calories 327 kcal, Carbohydrate 19 g, Cholesterol 121 mg, Protein 31 g, SaturatedFat 4 g, Sodium 410 mg, Fat 13 g, UnsaturatedFat 0 g
MARYLAND FRIED CHICKEN WITH WHITE GRAVY RECIPE
Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.
Provided by Daniel Gritzer
Time 30m
Yield 4
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 828 kcal, Carbohydrate 20 g, Cholesterol 176 mg, Fiber 1 g, Protein 51 g, SaturatedFat 14 g, Sodium 902 mg, Sugar 6 g, Fat 60 g, UnsaturatedFat 0 g
MARYLAND FRIED CHICKEN WITH CREAM GRAVY
Categories Milk/Cream Chicken Fry Family Reunion Potluck Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
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.
BUTTERMILK FRIED CHICKEN WITH GRAVY
Provided by Wanna Make This?
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 12
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.
CHICKEN FRIED CHICKEN WITH MILK GRAVY
This one is for all the men in my family. They would eat this every day!!! They even love it for breakfast, with biscuits!
Provided by MizzNezz
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
GWEN'S FRIED CHICKEN WITH MILK GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
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
SOUTHERN FRIED CHICKEN WITH MILK GRAVY
Make and share this Southern Fried Chicken with Milk Gravy recipe from Food.com.
Provided by Nimz_
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
MILK GRAVY (PAULA DEEN)
My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
- Heat 1-2 tablespoons oil in a skillet over medium heat.
- Whisk in flour, whisking constantly for about 1 minute.
- Slowly add milk, whisking constantly.
- Stir in pepper and salt and continue cooking.
- Whisk constantly for about 10 minutes, or until thickened.
Nutrition Facts : Calories 227.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 24.4, Sodium 492.9, Carbohydrate 19.8, Fiber 0.5, Sugar 12.3, Protein 8.8
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