Maryland Fried Chicken with Cream Gravy
Appears in Cook's Country February/March 2007
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.
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...