Maryland Fried Chicken With Cream Gravy

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE CHICKEN:
  • Pat chicken dry with paper towels.
  • In small bowl, mix together mustard, garlic powder, and salt and sprinkle evenly over chicken.
  • In shallow dish combine flour and baking powder and working one piece at a time, dredge chicken parts until well coated, shaking off excess.
  • Refrigerate on plate for 30 minutes (or up to 2 hours).
  • With oven rack in middle position, preheat oven to 200°F degrees.
  • Heat oil in large Dutch oven over medium-high heat to 375°F
  • Arrange half of chicken in pot, skin side down, cover, and cook until well browned, about 5 minutes per side.
  • Lower temperature to medium, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees.
  • Cook uncovered, turning chicken as necessary, until cooked through, about 5 minutes. (Internal temperature should register 160 degrees for white meat and 175 degrees for dark meat.).
  • Transfer chicken to wire rack set over baking sheet, season with Old Bay, and transfer to oven.
  • Bring oil back to 375°F and repeat with remaining chicken.
  • FOR THE GRAVY:
  • Pour off all but 1/4 cup oil in pot.
  • Stir in flour and cook until golden, about 2 minutes.
  • Slowly whisk in brother, cream, and pepper. Simmer until thickened, about 5 minutes.
  • Season with salt and serve with chicken.
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