Maryland fried chicken is a delicious variation of southern fried chicken. While the ingredients may seem similar, the cooking techniques set them apart. In Maryland, the chicken is typically coated in flour, salt, and pepper before being fried in hot oil. The skillet is then covered for a couple of minutes to allow the chicken to briefly steam. After that, the lid comes off, and the frying continues until the chicken pieces are golden, crispy, and flavorful.
But what truly sets Maryland fried chicken apart is the addition of gravy. This savory sauce adds an extra layer of richness and flavor to the dish. Whether you enjoy it with or without gravy, Maryland fried chicken is a must-try for any fried chicken lover. The usual milk-based gravy that accompanies Maryland fried chicken is forbidden for consumption by observant Jews. But there’s a workaround: any unsweetened parve milk works great in this recipe.
Here is a recipe for Maryland Fried Chicken
Ingredients:
- 1 whole chicken cut into 8 pieces
- 1 cup all-purpose flour
- Salt
- Pepper
- Vegetable oil (for frying)
- 1 1/2 cups unsweetened non-dairy milk (soy, almond, coconut, etc.)
Method:
- Sift flour with salt and pepper into a shallow bowl. Dredge each chicken piece in the seasoned flour, shaking off excess. Reserve the leftover seasoned flour.
- In a large Dutch oven or skillet with a lid, heat 1/4 inch oil over high heat to 350°F (177°C). Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes.
- Turn chicken and brown lightly on other side.
- Turn chicken once more so that it’s skin side down again and cover the pan. Cook, covered, for 2 minutes. Remove cover and continue cooking until chicken is and golden brown, about 10-12 more minutes.
- Remove chicken from pan and place on a paper towel-lined plate to drain excess oil.
- Pour off all but two tablespoons of the oil from the skillet. Over medium heat, Gradually whisk in two tablespoons of the reserved seasoned flour, scraping up any brown bits from the bottom of the pan. Slowly add the nondairy milk, raise the heat to high, and stir until the mixture thickens to desired consistency. Serve the fried chicken hot with the gravy on the side or poured over the top.