Fried Chicken Maryland Recipes

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.

Steps:

• Rinse chicken pieces and dry.
• Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
• Place butter in a skillet and melt.
• Put floured chicken parts in skillet and brown quickly on all sides.
• Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
• Remove lid and let chicken fry slowly.
• Serve piping hot.

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:

• 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.

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.