Maryland Fried Chicken

Maryland Fried Chicken is juicy and tender, due to being fried and steamed, and is smothered in white gravy and served with mashed potatoes.

Maryland fried chicken is a beloved dish of the state.

They say every family Maryland has their own heirloom and it's a regional specialty in Eastern Shore restaurants.

Like Southern Fried Chicken, this chicken is fried in a cast iron skillet.

However, unlike Southern fried chicken, it has a thin crust and is both fried and steamed.

This is done by adding water to the oil after the chicken has browned and covering it tightly with a lid.

Another thing that distinguishes Maryland chicken is that it's covered in white gravy like you'd see with chicken fried steak and chicken fried chicken.

I was given this recipe by a reader who says "this is not a crusty coated chicken.  The special thing about it is how soft and tender the meat is."

She also added that "there is a good reason why this is served with a thick gravy as it sort of replaces the crunchy coating of Kentucky Fried Chicken.  Sometimes I think the gravy is the most important part."

I cannot help but agree with her. I loved the addition of the gravy. It really made the dish for me.

The one change I did make to the recipe is that I wet the chicken before putting it in the flour.

When I didn't, the flour just fell right off when it hit the oil.

However, it's also worth noting that I think my chicken air dried a little while I was doing other things, so this is probably not a necessary step if you're using chicken right from the package.

I'd like to thank Sheina for this recipe!

Jump to:

• What Temperature should the oil be heated to?
• Gluten Free Option
• Is kosher chicken better than regular chicken?
• Should you wash chicken?
• How can I clean my chicken without washing it?
• What's the best way to defrost chicken?
• Can you refreeze raw chicken?
• Should you brine the chicken first?
• What internal temperature indicates chicken is fully cooked? 
• Why is my cooked chicken pink near the bone? 
• Should chicken rest after cooking? 
• How to store
• How to freeze
• How to reheat
• Other Recipes You May Like:
• Maryland Fried Chicken

What Temperature should the oil be heated to?

When frying chicken, the temperature of the oil is important. If it's too cold, the chicken will be oily. On the other hand, if the oil is too hot, the crust will fall off.

When using a cooking thermometer, the oil should be about 350°F or 175°C to 375°F or 190°C degrees.

If you don't have a thermometer: when the oil seems hot, drop a little flour into the oil. If the flour sizzles and floats on the top, it's hot enough.

To make sure it's not too hot, keep it around medium-low and adjust as needed.

Gluten Free Option

For a gluten-free alternative, use cornstarch or potato starch instead of flour. They both fry very nicely.

Is kosher chicken better than regular chicken?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.

While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.

Should you wash chicken?

According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.

Always wash your hands with soap and water after handling raw chicken.

How can I clean my chicken without washing it?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel.

Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.

What's the best way to defrost chicken?

The two best options are in the fridge and in cold water.

How to defrost in the Fridge

Defrosting chicken in the fridge is the most highly recommended.

To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

How to defrost using cold water

A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.

Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.

Do not use hot water because it can start cooking your chicken.

Once thawed, cook the chicken immediately.

Can you refreeze raw chicken?

Yes, but you do lose quality when refreezing previously defrosted meat.

Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.

Should you brine the chicken first?

Brining actually doesn't do much to improve poultry. In fact, it can make it soggy rather than juicy, with watered-down flavor.

Aromatic brines don't add much flavor either. This is because salt penetrates the meat much more readily than most of the larger flavor compounds in herbs and other aromatics.

Dry brining

A dry brine, on the other hand, helps the chicken retain more of its natural moisture without adding any excess liquid.

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed. This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine. Not to mention the fact that it allows for crispier skin.

How do you dry brine chicken?

Begin by patting the chicken with paper towels. This will help the salt adhere to the chicken.

Grab pinches of kosher salt and sprinkle it over the chicken until the chicken is generously salted and evenly coated.

Place the dry-brined chicken on a rack or a plate and refrigerate it. Refrigerate chicken pieces for at least 1 hour, skinless pieces for 30 minutes to 1 hour or up to about 12 hours, and a whole chicken for 8-24 hours.

Once the waiting period is up, there is no need to rinse off the chicken. Just cook it as usual.

What internal temperature indicates chicken is fully cooked? 

Chicken must reach a minimum internal temperature of 165°F (74°C). Insert a meat thermometer into the thickest part of the meat without touching bone.

Why is my cooked chicken pink near the bone? 

It's discoloration from the bones. It's nothing to worry about.

Should chicken rest after cooking? 

Letting chicken rest for 5 to 10 minutes before cutting allows the juices to redistribute and gives the meat time to firm up.

How to store

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.

How to freeze

Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.

The exact time will depend on the size and type of chicken, but smaller pieces typically take about 10 to 15 minutes, while larger pieces may take longer.

Other Recipes You May Like:

• Dairy Free Mashed Potatoes
• Potato and Sweet Potato Mash
• Fried Chicken Tenders without Buttermilk
• Dairy Free Biscuits and Gravy
• Dairy Free Biscuits
• Dairy Free Cornbread
• Meatloaf without Milk