Maryland Fried Chicken with Milk Gravy
Experience the ultimate comfort food with this Maryland Fried Chicken with Milk Gravy recipe, a Southern classic that boasts perfectly crispy fried chicken smothered in a rich, creamy gravy. Marinated in tangy buttermilk for maximum tenderness and coated in a flavorful flour mixture spiced with paprika, garlic powder, and onion powder, the chicken is fried to golden-brown perfection. The star of the dish, a silky milk gravy made with chicken drippings and finished with a touch of butter, elevates each bite with its velvety richness. Perfect for family dinners or special gatherings, serve this dish alongside fluffy mashed potatoes or buttermilk biscuits for a hearty, soul-warming meal. Whether you're craving authentic Southern flavors or simply looking for an indulgent meal idea, this fried chicken recipe promises taste and tradition in every bite.
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Recipe Information
Ingredients
- 4 pounds chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups vegetable oil or lard (for frying)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk
- 1 cup chicken broth
- 0.5 teaspoon salt (for gravy)
- 0.5 teaspoon black pepper (for gravy)
Instructions
Place the chicken pieces in a large bowl and pour the buttermilk over the top. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best results.
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, coating well, and set aside on a baking sheet.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature.
Working in batches, carefully place the chicken pieces in the hot oil. Fry for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and stay crispy while you make the gravy.
In a separate saucepan, melt the unsalted butter over medium heat. Stir in the 2 tablespoons of flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Cook over medium heat until the gravy thickens, about 5-7 minutes.
Season the gravy with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste.
Serve the fried chicken hot, smothered in the creamy milk gravy. Pair with mashed potatoes or biscuits for a complete meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.3 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1009 mg | 21% | |
*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.
