Maryland Fried Chicken with Cream Gravy

Name: Maryland Fried Chicken with Cream Gravy
Yield: Serves 4 to 6
Cuisine: Mid-Atlantic
Ingredients: 4 pounds, bone-in, skin-on chicken pieces; 1 tablespoon, dry mustard; 1 tablespoon, garlic powder; 1 teaspoon, salt; 2 cups, all-purpose flour; 1 teaspoon, baking powder; 3 cups, peanut oil or vegetable shortening; , Old Bay seasoning; 1/4 cup, pan drippings (from frying chicken); 1/4 cup, all-purpose flour; 2 cups, low-sodium chicken broth; 1 cup, heavy cream; 1 teaspoon, ground black pepper; , Salt

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Appears in Cook's Country February/March 2007

Main Courses

Mid-Atlantic

Chicken

In Maryland, fried chicken should be deeply seasoned and boast a thin, crisp crust. Creating a foolproof coating was straightforward, but the seasonings and traditional cream were trickier.

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

In Maryland, the best fried chicken is well-seasoned, with a thin, crisp crust. For a recipe for Maryland Fried Chicken with Cream Gravy that could be prepared anywhere, we added salt, dry mustard, and garlic powder to our crust’s flour dre...

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