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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!
Ingredients
Method
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
