Though there are lots of variations, traditional Chicken Maryland is made by browning the chicken then slow cooking it in a tightly covered pan so that the chicken braises or steams instead of frying. White gravy made from the pan drippings is poured over the chicken before serving. Chicken Maryland is economical, easy to cook and goes well with mashed potatoes and biscuits. Serve with fresh steamed vegetables such as green beans and broccoli on the side.
Rinse the chicken and pat it dry. Place it in a bowl and cover with buttermilk. Cover the bowl and put it in the refrigerator overnight, or for at least 2 hours.
Remove the chicken from the bowl and let the excess buttermilk drain off.
Combine the flour with the salt, pepper and paprika in a shallow dish large enough to dredge the chicken in. Roll the chicken pieces in the flour mixture and shake off excess by gently tossing the chicken in one hand.
Melt the butter and the cooking oil in a Dutch oven or cast iron skillet over medium-high heat. Regulate the heat so the butter doesn't burn.
Add the chicken to the pan, a few pieces at a time, and brown on both sides. Continue until all of the chicken is browned.
Put all of the chicken in the pan and reduce the heat to low. Cover the pan tightly and cook the chicken slowly until it's tender. A meat thermometer should read 73.9 degrees C at the thickest part of the chicken. If you don't have a meat thermometer, pierce the chicken to see if the juice runs clear. If it does, the chicken is done.
Make the gravy. Remove the chicken from the pan and pour off all but 3 tbsp of grease. Add the onion and sauté until the onion starts to turn translucent, about 3 or 4 minutes. Whisk in the milk and chicken stock. Bring to a boil and reduce slightly by boiling for another 3 or 4 minutes.
Pour the gravy over the chicken and serve.
The cooking time will vary depending on the size of the chicken pieces and the amount of chicken in the pan. Plan on at least 45 minutes. Make a variation on the classic recipe by garnishing with fried bananas and pineapple rings.
Clean your hands, cooking utensils, cutting boards and counters with hot, soapy water after contact with raw chicken.
Tips and warnings
- The cooking time will vary depending on the size of the chicken pieces and the amount of chicken in the pan. Plan on at least 45 minutes.
- Make a variation on the classic recipe by garnishing with fried bananas and pineapple rings.
- Clean your hands, cooking utensils, cutting boards and counters with hot, soapy water after contact with raw chicken.
Things you need
- Whole chicken, cut up
- 2 cups flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 2 tbsp cooking oil
- 2 tbsp butter
- 1 medium onion, minced
- 1/2 cup chicken stock
- 1/2 cup milk
- Cast iron skillet or Dutch oven with tight fitting lid