Chicken-fried chicken does exist—and it's from Maryland.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.Maryland fried chicken is lightly coated in seasoned flour, fried until golden, and then topped with a pan gravy.
As for Maryland fried chicken...hmmm, a tough one. I can only respond by stating how my mother fixed it . I do know she dipped it in milk, dredged it in flour, salt and pepper, then fried it in very hot lard until it was golden brown. The finishing touch was to put a small amount of water in the skillet, cover it, and "braise" it until the water disappeared and the chicken "crisped.
Two other details pop up regularly in descriptions of Maryland fried chicken. First, it's common for people to insist that the chicken must be a good quality, free-range one, given the dish's old-time farm origins, but that could also be said of just about any recipe that's been around longer than industrial agriculture. Regardless, it's just a generally good tip; for reasons too lengthy to list here, I think we should always try to buy the best quality chicken we can afford.
Against my better judgement, I tried adding the water in one of my test batches and almost lit my kitchen on fire from the explosion of violently spattering oil. I don't think it's a great idea, and I also don't think it's necessary: covering the pan for a portion of the frying traps more than enough of the steam generated by the chicken without pouring in additional water.
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