Maryland Fried Chicken With White Gravy Recipe

"This recipe appears in: How to Make Maryland Fried Chicken With White Gravy Maryland fried chicken is lightly coated in seasoned flour, fried until golden, and then topped with a pan gravy. [Photographs: Vicky Wasik] Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about. Why this recipe works: * Covering the pan partway through frying helps the chicken cook evenly; a few minutes uncovered afterwards guarantees a crispy exterior. * A simple white gravy made in the same skillet takes this fried chicken to a whole new level of indulgence. Special equipment: Large cast iron skillet amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Maryland Fried Chicken With White Gravy Recipe Reading Options: Cooking Mode Text Only Ingredients * 1 cup all-purpose flour * Kosher salt and freshly ground black pepper * 1 whole chicken (3 to 4 pounds), cut into 8 serving pieces, backbone reserved * Vegetable oil or lard, for frying * 2 tablespoons butter * 1 1/2 cups whole milk * Corn on the cob, white bread with butter, and mashed potatoes, for serving Directions * 1. Preheat oven to 200°F. In a shallow bowl, season flour with salt and pepper. Season chicken lightly with salt and pepper and dredge each piece in flour, shaking off excess. Reserve seasoned flour. * 2. In a large cast iron or heavy non stick skillet, heat 1/4 inch oil over high heat to 350°F. Carefully lay chicken pieces in hot oil, skin side down, and fry until lightly browned, 1-2 minutes. Using tongs, turn chicken and brown lightly on other side. Turn chicken once more so that it's skin side down again and cover skillet. Cook, covered for 2 minutes. Remove cover and continue frying chicken, turning as necessary, until will browned on both sides and just cooked through, about 5 minutes longer. Transfer chicken to a wire rack set over a baking sheet and sprinkle lightly with salt. Transfer to oven to keep warm. * 3. Pour off grease into a heatproof container and return skillet to burner. Lower heat to medium-high, add butter and cook until melted and foamy, whisking to scrape up any browned bits. Add 2 tablespoons of reserved seasoned flour, whisking to form a paste. Whisk in milk and cook until a smooth gravy forms that coats the back of a spoon, about 3 minutes. Season gravy with salt and a generous amount of black pepper. * 4. Load chicken onto plates and pour gravy on top. Serve with sides like ears of corn, soft white bread and butter, and mashed potatoes...."