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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!
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Ingredients Method

Ingredients
  

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

Method
 

Chicken Instructions
  1. Separate chicken pieces and dry with a paper towel
  2. Mix mustard, garlic powder, and salt, and sprinkle over the chicken
  3. Mix flour and baking powder in a bowl and coat chicken until covered well
  4. Refrigerate chicken for 30 minutes to 2 hours
  5. Preheat oven to 200F
  6. Heat oil to 375F in Dutch oven
  7. Place chicken in pot, cover, and cook until brown, approximately 5 minutes
  8. Lower temperature and cook uncovered until chicken is cooked through
  9. Place chicken on wire rack fitted to baking sheet, sprinkle Old Bay, and place into oven
  10. Repeat steps 6-9 with remaining chicken
Gravy Instructions
  1. Save ¼ cup of pan drippings from frying chicken
  2. Whisk in flour and heat until golden
  3. Slowly whisk in broth, cream, and pepper
  4. Lower heat and simmer until thickened, approximately 5 minutes
  5. Add salt for taste, and serve over chicken