Maryland Fried Chicken with Cream Gravy
A distinct Maryland preparation of pan-fried chicken, browned and then finished by steaming, served smothered in a milk-based cream gravy.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Cast-iron skillet with lid
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30
- carbs
- 22
- protein
- 38
- calories
- 520
Instructions
- 1
Season the chicken pieces with salt and pepper. Coat them thoroughly in flour.
- 2
Heat the shortening in a cast-iron skillet over medium-high heat.
- 3
Brown the chicken pieces on all sides. Cook for about 10 minutes total.
- 4
Turn the heat down to low and cover the skillet. Cook for 20 minutes until the chicken is cooked through.
- 5
Take off the lid. Cook for a few more minutes until the skin is crispy again.
- 6
Move the chicken to a plate. Leave the drippings and browned bits in the skillet.
- 7
Whisk 2 tablespoons of the reserved flour into the drippings. Cook for 1 minute.
- 8
Slowly whisk in the milk. Simmer until it thickens into a smooth gravy.
- 9
Serve the chicken smothered in the warm cream gravy.
Chef's tips
Cover the skillet to steam the chicken after browning, then uncover at the end so the skin gets crispy again.
Storage
Refrigerate chicken and gravy separately up to 3 days.
Reheating
Reheat chicken uncovered in the oven to keep it crisp; reheat gravy separately on the stovetop.
Common mistakes to avoid
- •Skipping the covered cooking step, which ruins the classic tender texture
- •Letting the gravy become too thick or too thin
Serving suggestions
Cooked Maryland Fried Chicken with Cream Gravy?
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