Maryland Fried Chicken
This is a different take on chicken. You fry the chicken, then add milk to simmer. You get tendor, moist and juicy chicken. The original recipe is from the Quick and Easy Comfort Cookbook by BHG. I changed it up a bit.
- Ready In:
- 1hr 25mins
- 4 chicken breasts or 2 -3 lbs chicken (thighs, breasts and drumsticks)
- 1 beaten egg
- 3 tablespoons milk
- 1 cup breadcrumbs (I use plain)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 cup milk
- 1 1⁄2 cups milk
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- In a small bowl, combine the egg and 3 tablespoons of milk.
- Season egg wash with a dash of black pepper and paprika.
- In a shallow bowl, combine the breadcrumbs, paprika, dried thyme, pepper and garlic.
- Dip pieces of chicken in the egg wash, one at a time, then roll them in the breadcrumbs.
- In a large chicken skillet, heat oil over medium heat.
- Add the chicken and cook, uncovered, turning occasionally, approximately 10 to 15 minutes, until golden brown.
- Add the cup of milk.
- Reduce heat to medium low, cover tightly.
- Cook for 30 to 40 minutes.
- Uncover, cook for 8-10 minutes more.
- Check to make sure chicken is no longer pink.
- Place chicken in a casserole dish and place in oven for 10 minutes on 200 degrees.
- Prepare gravy as follows.
- In a jar, combine 3/4 cup milk, 3 tbsp flour, salt and pepper.
- Cover with lid and shake until mixed.
- Add to skillet, stirring constantly.
- Stir in additional milk.
- Cook over medium heat, stirring until thick and bubbly.
- Add additional milk if it is too thick.
- Serve gravy over mashed potatoes.
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I was v. nervous following this recipe for the first time tonight & here's why: 1) The egg wash was more of a milk wash, 2) I had to make more breadcrumbs midstream, 3) the cream gravy did nothing for me, 4) and had I not cut short the frying time of Step 6, I would've been serving our dinner guests burnt offerings! BUT AMAZINGLY, the crumb-crust remained intact for the most part, the flavor was spot-on, and all were duly impressed with the final product!! As we ate, my star-rating was going Ding! Ding! Ding! back up again! <br/><br/>If I made this again, I wd reduce the milk in the wash (2 T. wd still be plenty), add 1 t. onion or celery salt to the crumbs, calculate 3T of oil per breast, reduce the heat OR frying time (Steps 5 & 6), and look for a different, perhaps cream-based gravy. The recipe is well-written, easy to follow, and fundamentally good. All's well that ends well!3Reply