Maryland Fried Chicken
Experience the ultimate comfort food with this Maryland Fried Chicken recipe, where crispy, golden-brown chicken meets rich, velvety milk gravy in perfect harmony. This Southern-inspired classic begins with tender chicken pieces marinated in tangy buttermilk, ensuring a juicy, flavorful bite in every piece. The chicken is dredged in a perfectly seasoned flour coating with hints of garlic and paprika, then fried to golden perfection for that irresistible crunch. What sets this recipe apart is the luscious homemade milk gravy, crafted from pan drippings, butter, and chicken stock, thickened to creamy perfection with a touch of cornstarch slurry. Serve this hearty dish with mashed potatoes or buttery biscuits for a soul-satisfying meal that’s guaranteed to impress. Perfect for family dinners or special weekends, Maryland Fried Chicken is a must-try recipe for fans of Southern-style comfort food.
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken pieces (legs, thighs, wings)
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 3 cups Vegetable oil (for frying)
- 3 tablespoons Butter
- 1 cup Whole milk
- 1 cup Chicken stock
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Place the chicken pieces into a large bowl or zip-top bag and pour the buttermilk over them. Ensure the chicken is fully coated, then cover and refrigerate for at least 1 hour (or up to overnight) to tenderize.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well to create the seasoned coating.
Remove the chicken pieces from the buttermilk, allowing the excess liquid to drip off. Dredge each piece in the seasoned flour mixture until fully coated, then place them on a plate. Let the coated chicken rest for 10 minutes to help the coating adhere.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. The oil should reach about 350°F (175°C).
Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the skillet. Fry each piece for about 7-9 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F/74°C). Adjust the heat as necessary to maintain the oil temperature.
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Keep the chicken warm in a low oven (around 200°F/95°C) while you prepare the gravy.
Discard all but 3 tablespoons of the frying oil from the skillet. Add the butter to the skillet and melt it over medium heat, scraping up any browned bits from the bottom of the pan.
Whisk in the flour from the dredging station (use about 2 tablespoons) and cook for 1-2 minutes to make a roux.
Gradually add the milk and chicken stock while whisking, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until slightly thickened.
Mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the gravy and cook for another 2-3 minutes, or until the gravy reaches your desired consistency.
Taste the gravy and adjust the seasoning with additional salt and pepper, if needed.
Serve the fried chicken hot with the milk gravy drizzled over the top or served on the side. Pair with classic sides like mashed potatoes or biscuits for a complete meal.
Nutrition Facts
Calories |
9610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 898.2 g | 1152% | |
| Saturated Fat | 169.2 g | 846% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 6239 mg | 271% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 37.6 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1033 mg | 79% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
