Maryland Fried Chicken With Milk Gravy
photo by diner524
- Ready In:
- 2 slices bacon
- shortening (for frying)
- 2⁄3 cup flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 broiler-fryer chicken, cut-up
- 1 1⁄2 cups half and half milk
- Fry bacon in large skillet until crips; drain on paper towels. Reserve fat.
- Add enough oil to bacon drippings to make 1 inch fat in skillet. Combine 1/2 cup flour, salt and pepper in a plastic storage bag; shake to combine.
- Add chicken pieces to bag; coat well. Shake off excess.
- Heat fat until hot but not smoking; add chicken pieces. Brown on all sides. Reduce heat; cover and cook over low heat, turning once, for about 20 to 25 minutes or until fork tender.
- Remove chicken and keep warm. Remove all except 3 tablespoons fat from skillet; stir in remaining flour.
- Cook over medium heat until bubbly. Gradually pour in half and half, stirring constantly. Cook until mixture is smooth and thick. Adjust seasonings. To serve, pour gravy over chicken and garnish with bacon strips.
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Absolutely wonderful fried chicken and gravy!!! I loved the addition of the bacon flavor!!! I followed the recipe as written, except using all chicken thighs. I served the chicken with mashed potatoes and corn, for a total comfort meal!!!. Thanks Jim for sharing this great recipe!!! Made for you win in the football pool.
This was great!! We changed it up a little and used boneless skinless chicken tenders and made chicken fingers and it worked out great!! My gravy was a little thick, but I just added a smidgen more milk and it was so yummy to dip the chicken fingers in! This was a perfect cheat meal (since I'm trying to watch what I eat, I allow myself one cheat meal a week) and I enjoyed every bit of it! Thanks for posting such a yummy recipe and congrats on winning the football pool!
Between Maryland Fried Chicken, and the good ol' BG&E cookbook (a long time ago!) this had to be a winner....and it was :D Everything you would expect in Maryland Fried Chicken was there...all the way down to the milk gravy which; is a MUST. I am sure you can do a lower calorie version, but why? :D Sometimes life is just to be enjoyed like this. The only change I made was to use peanut oil instead of shortening. I even bought the whole chicken from our local "Giant" and cut it up. This has got to be the best fried chicken I ever made. Reminds me of my mother cooking in her good ol' iron skillet. The only small changes I made were as noted above, and also, I shook the chicken pieces with the flour and S&P, took the pieces out (floured) and let them rest on a wire rack for 10 minutes, then shook excess flour off. Plopped them into the hot oil, (but not smoking) and they fried up so nicely. After frying, I let them rest again on the wire rack with a paper towel underneath, and they were as crispy as a carrot in Mr. McGregor's garden. Thank you Jim for your wonderful recipe, and wonderful memories from the past. That is when "BG&E" were "BG&E" ;D