Maryland Fried Chicken with Cream Gravy

8 comments

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.

SERVES 4 to 6

TIME 1¼ hours

Maryland Fried Chicken with Cream Gravy

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...

Print