Maryland

Maryland Pan-Fried Chicken

A Chesapeake Bay tradition predating the Deep South's version. Maryland fried chicken is pan-fried in lard at moderate heat, covered to steam-cook the inside while crisping the outside. Served with rich cream gravy, it's Mid-Atlantic comfort at its finest.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Chesapeake Heritage

Equipment Needed

🍳 Cast Iron Skillet with Lid
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Prepare the wash: Whisk together milk and beaten egg in a shallow dish. This is the traditional Maryland method - milk wash rather than buttermilk.

2

Season the flour: Mix flour, salt, pepper, and paprika in a shallow dish. Maryland fried chicken uses simple, straightforward seasoning.

Tip: Maryland's version predates the heavily seasoned Southern style. The simplicity lets the chicken and gravy shine.
3

Season and rest chicken: Pat chicken dry and season with salt and pepper. Let sit at room temperature for 30 minutes.

4

Heat the lard: Melt lard in a large cast iron skillet over medium heat. It should be about 1 inch deep. Heat to 325°F (163°C) - lower than deep-frying.

5

Coat the chicken: Dip chicken pieces in milk wash, then dredge in seasoned flour. Shake off excess.

6

Pan-fry with lid: Place chicken skin-side down in hot lard. Cover with lid and cook for 15 minutes. The lid creates steam that cooks the chicken through.

Tip: The covered cooking method is Maryland's signature technique - it produces juicier meat than open frying.
7

Uncover and flip: Remove lid, flip chicken, and cook uncovered for 12-15 minutes until golden brown and internal temp reaches 165°F. Removing the lid crisps the first side.

8

Make the cream gravy: Pour off all but 3 tablespoons of drippings. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Simmer until thickened, 3-4 minutes. Season with salt and pepper.

9

Serve Maryland style: Arrange chicken on a platter and serve gravy alongside or poured over. Accompany with mashed potatoes, biscuits, and fresh vegetables.

💡 Pro Tips & Variations

  • Lard is traditional: Maryland fried chicken was always made with lard. It has a higher smoke point and better flavor than vegetable oils.
  • The lid is essential: Covering the skillet is what makes this Maryland style. It steam-fries the chicken for incredibly juicy meat.
  • Chesapeake addition: Some Maryland cooks add a pinch of Old Bay to the flour for local flavor, though it's not traditional.
  • Cream gravy is mandatory: Maryland fried chicken isn't complete without the cream gravy made from pan drippings.
  • Eastern Shore tradition: This style originated on Maryland's Eastern Shore and spread throughout the Chesapeake region.
  • Room temperature matters: Cold chicken will lower the oil temperature too much. Let it warm up before frying.
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