Fried Chicken Maryland

Wonderful with mashed potatoes and cream gravy. Corn fritters or cornbread are a terrific side with this. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3  lbs frying chicken, cut up
• 3⁄4 cup flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup butter
• 1  cup water

Directions

1. Rinse chicken pieces and dry.
2. Combine flour, salt and pepper in a bag; place chicken in bag and shake to coat.
3. Place butter in a skillet and melt.
4. Put floured chicken parts in skillet and brown quickly on all sides.
5. Reduce heat; cover, add water and simmer slowly until tender, about 30 minutes.
6. Remove lid and let chicken fry slowly.
7. Serve piping hot.