Maryland Fried Chicken

Maryland Fried Chicken

Maryland Fried Chicken was recorded in recipe form as far back as 1886, but is most likely much older. It became well-known across the United States when the recipe was published in chef Auguste Escoffier’s cookbook Ma Cuisine in 1934. The following recipe comes from a blog called The Kitchen Witch and uses Old Bay Seasoning to give it an even stronger Maryland flavor!


Chicken Ingredients

  • 4 lbs  lbs bone-in, skin-on chicken
  • 1 tbsp garlic powder
  • 1 tsp salt
  • (garlic salt is a good substitute for both garlic powder and salt)
  • 1 1/2 cup white flour
  • 1 tsp baking powder
  • 2 cups oil peanut oil is most commonly used, but Crisco works, as well
  • Old Bay seasoning to taste

Gravy Ingredients

  • 1/4 cup pan drippings from frying
  • 1/4 cup white flour
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tsp black pepper
  • Salt


Chicken Instructions

  • Separate chicken pieces and dry with a paper towel
  • Mix mustard, garlic powder, and salt, and sprinkle over the chicken
  • Mix flour and baking powder in a bowl and coat chicken until covered well
  • Refrigerate chicken for 30 minutes to 2 hours
  • Preheat oven to 200F
  • Heat oil to 375F in Dutch oven
  • Place chicken in pot, cover, and cook until brown, approximately 5 minutes
  • Lower temperature and cook uncovered until chicken is cooked through
  • Place chicken on wire rack fitted to baking sheet, sprinkle Old Bay, and place into oven
  • Repeat steps 6-9 with remaining chicken

Gravy Instructions

  • Save ¼ cup of pan drippings from frying chicken
  • Whisk in flour and heat until golden
  • Slowly whisk in broth, cream, and pepper
  • Lower heat and simmer until thickened, approximately 5 minutes
  • Add salt for taste, and serve over chicken
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