Maryland Fried Chicken is one of the most famous and well-loved fried chicken recipes. It has been a part of the southern cooking culture for decades.
Prep Time: 25 Min
FOR THE CHICKEN:
Cook Time: 25 Min
Resting Time: 25 Min
– 4 lbs (1.8 kg) bone-in, skin-on chicken – 1 tablespoon dry mustard – 1 tablespoon garlic powder – 1 teaspoon salt – 2 cups (240g) unbleached white flour – 1 teaspoon baking powder – 3 cups (720 ml) peanut oil or Crisco – Old Bay seasoning
FOR THE GRAVY:
– ¼ cup (60 ml) pan drippings (from frying chicken) – ¼ cup (30g) unbleached white flour – 2 cups (480 ml) low-sodium chicken broth – 1 cup (240 ml) heavy cream – 1 teaspoon ground black pepper – salt
In a shallow dish, mix together the flour and baking powder. Each chicken piece should be dredged in the flour mixture, one at a time, and shaken off any excess flour. Place the meat on a platter and refrigerate for 30 minutes to 2 hours.
Heat the oil in a large Dutch oven over medium heat to 375°F/190°C after preheating the oven to 200°F/93°C. Put the chicken skin side down into the pot and cook it for about five minutes on each side, covered.
Reduce the temperature to medium, adjusting the burner to maintain an oil temperature of 300 to 325°F (150 to 160°C). Turn the chicken every 5 minutes until it is cooked through (the internal temperature of white meat should register 160°F/70°C, and 175°F/80° for dark meat).
The chicken should be placed on a wire rack in a rimmed baking sheet, seasoned with Old Bay, and then put in the oven.
Pour out all but 1/4 cup (60 ml) of oil from the pot for the gravy. On medium heat, blend in flour and cook for 2 minutes until golden. Mix in pepper, broth, and cream. Over medium-low heat, simmer until thickened, about 5 minutes. Season the gravy with salt to taste and serve with the chicken.