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.
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
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.
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