Maryland Fried Chicken Food

CHICKEN MARYLAND

Steps:

• Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
• Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.

MARYLAND FRIED CHICKEN

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.

DELICIOUS MARYLAND FRIED CHICKEN

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.

MARYLAND FRIED CHICKEN

Steps:

• Add flour, salt, and paprika if desired, to a paper bag (or plastic if you don't have paper). Shake to combine.
• Turn chicken pieces in water in a bowl. Add chicken to flour mixture and seal bag.
• Fill a cast iron skillet or a wide deep pot with 1/2-inch of oil. Heat.
• Add chicken, skin sides down. Make sure not to crowed the pan.
• cook until golden, about 5 minutes. Turn chicken over with tongs and cook another 5 minutes. Repeat with remaining pieces.
• When all the pieces have browned, place them back in the pan together.
• Pour a couple of tablespoons in a lid and quickly slam it down allowing the water to hit the oil.
• Cook the chicken for 45 minutes on low.
• Top with white gravy and serve with mashed potatoes.

MARYLAND FRIED CHICKEN WITH CREAM GRAVY

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.

MARYLAND FRIED CHICKEN WITH WHITE GRAVY RECIPE

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.

MARYLAND FRIED CHICKEN

Steps:

• Separate the chicken pieces at the joint and dry them using paper towels. For instructions on how to disjoint a chicken, check out the cooking tips" section of the website.
• Mix mustard, salt, and garlic powder in a small bowl, then sprinkle the mixture over the chicken.
• Combine the flour and the baking powder in a shallow dish. Dredge the chicken pieces in the flour mixture, one at a time, and shake off any excess flour. Put the meat on a platter and refrigerate for 30 minutes to 2 hours.
• After preheating the oven to 200°F/93°C, heat the oil to 375°F/190°C in a large Dutch oven over medium-high heat. Place the chicken into the pot, skin side down, and cook covered until well browned, about 5 minutes per side. Next, lower the temperature to medium, adjusting the burner to maintain oil temperature between 300 and 325°F (150 to 160°C). Cook the chicken uncovered for about 5 minutes or until cooked through, turning as necessary (internal temperature should register 160°F/70°C for white meat and 175°F/80° for dark meat).
• Fit a wire rack into a rimmed baking sheet, place the chicken on it, and season with some Old Bay, then put the chicken in the oven.
• Bring the oil back to 375°F/190°C, and repeat steps 4 and 5 with the rest of the meat.
• For the gravy, pour out all but ¼ cup (60 ml) of oil from the pot. Blend in flour and cook about 2 minutes on medium heat, until golden. Mix in broth, cream, and pepper. Simmer until thickened, for about 5 minutes, over medium-low heat. Season with some salt to taste and serve with the chicken.

MARYLAND FRIED CHICKEN WITH CREAM GRAVY

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.