MARYLAND FRIED CHICKEN WITH GRAVY - Chicken Maryland

Growing up in Washington, D.C. I spent a lot of summers in Ocean City, Maryland and the Chesapeake Bay beaches. I love Maryland Fried Chicken or Chicken Maryland. It is pan fried and seasoned with Old Bay. I like to take Old Bay to the table for anyone who wants to sprinkle a little more on their chicken. Chicken Maryland was even mentioned in the movie "Christmas in Connecticut". My mom always had country gravy with her fried chicken. Serve this with mashed potatoes and collard greens seasoned with Virginia ham or a smoked ham hock.

Lee's Kitchen Tips:
You can also deep fry your chicken for about 12 to 14 minutes total.

1 frying chicken cut into 10 pieces (breasts cut in half)

1½ cups all-purpose flour

1 T Old Bay seasoning

1 T garlic powder

1 T dry mustard

2 t sea salt

2 t finely ground black pepper

2 t paprika

1 t onion powder 

1 t baking powder

1 t cornstarch

½ t cayenne pepper

3 cups peanut oil, for frying

In a medium bowl, add the dry ingredients and mix to combine.

Completely dredge the chicken pieces in the flour mixture and place on a cookie sheet or pizza pan and set aside.

In a Dutch oven, preferably cast-iron, add the peanut oil.

If you have a candy thermometer, place it on the side of the pan, with the tip in the hot oil. 

If you don't have one, place the end of a wooden spoon in the oil and if it bubbles all around the handle, the oil should be hot enough to start frying. 

Heat oil to 375 degrees F, if you have a candy thermometer.

Heat oven to 225 degrees F.

Have a baking sheet fitted with a rack ready for the cooked chicken.

Add 4 pieces at a time and fry on one side for 7 minutes.

Turn over and fry about another 7 minutes.

Using tongs, remove cooked chicken to the baking sheet and place in oven while frying the rest of the chicken. Wings will cook a couple of minutes faster than the rest of the chicken.

While chicken is staying warm in the oven, carefully pour off all but about 2 tablespoons of the hot oil into a heat-proof container. Leave the brown bits in the bottom of the pot.

Country Gravy

2 T unsalted butter

¼ cup all-purpose flour

1 cup chicken stock

2 cups half-and-half or milk

Sea salt and finely ground black pepper

In the Dutch oven that contains a little oil and the brown bits from the chicken, add the butter and let melt over medium-high heat.

Add the flour and cook, while whisking, until a light golden brown, about 2 to 3 minutes.

Whisk in the chicken stock and milk.

Season to taste with salt and pepper.

Serves 4