Maryland Fried Chicken And Cream Gravy Recipe
Servings: 4
Ingredients
- 1 x 3 1/2 to 4-lb. chicken
- 1 x salt and freshly grnd black peppe, r
- 1 x vegetable oil for frying
- 1 x all-purpose flour for dredging
- 1 Tbsp. unsalted butter
- 1 Tbsp. flour
- 1 1/2 c. half-and-half
- 1 c. lowfat milk
Directions
- Cut the chicken into 8 pcs for frying. Reserve the back and wing tips for another use. Rinse the chicken and pat it dry. Rub salt and pepper into the chicken.
- Use a frying pan large sufficient to hold the chicken in one layer. Add in oil to about 1/2 inch and heat it to 360 F.
- Pat the flour all over the chicken. Put the thighs and drumsticks in the pan and fry, covered, for 5 min. Turn the pcs and add in the breasts and wings. Cover and cook for 5 min. Uncover the pan and finish cooking the chicken, turning the pcs occasionally. The chicken should be golden, crisp and cooked through in 20 to 25 min of total cooking time.
- Remove the chicken to a serving platter and keep it hot while you make the gravy. Pour all but a Tbsp. of fat from the pan. Add in the butter and heat over low heat. Stir in the Tbsp. of flour to make a smooth paste. Cook the mix for 1 to 2 min. Mix the half-and-half and lowfat milk together, and stir the liquid into the pan. Cook till thickened, about 5 min. Taste for seasoning.
- Serve the gravy separately or possibly pour it over the chicken.
- DILLE. The Chesapeake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 798 | |
| Calories from Fat 515 | 65% |
| Total Fat 57.47g | 72% |
| Saturated Fat 21.17g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 267mg | 11% |
| Potassium 759mg | 22% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.32g | 2% |
| Protein 58.76g | 94% |
