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Maryland Fried Chicken

Recipe Source by the Perdue Farms Culinary Team

Maryland Fried Chicken

Recipe Source by the Perdue Farms Culinary Team
A traditional Southern dish served with a creamy gravy, Maryland fried chicken is the perfect main course for Sunday supper. Every Maryland family has its own heirloom recipe - ours is based on the best of the best!

Recipe Quick Facts

Prep
30
Minutes .
Marinate
4
Hours .
Cook
30
Minutes .
Makes
6
Servings .
The link to Maryland Fried Chicken has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken, cut into 10 pieces (2 wings, 2 drums, 2 thighs and 2 breasts cut in half)
  • 1 cup buttermilk
  • Oil for frying
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon dry mustard
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon fine ground black pepper
  • 1 teaspoon salt
  • Old Bay seasoning to taste
  • 1/4 cup pan drippings from frying
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon black pepper
  • Salt

Made with Our

Approx. 4-lb. plump, tender and juicy organic whole chicken

Your Price

Limited Time Only Save 62%
Regular Price $34.99 Sale Price $12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Place chicken pieces in a bowl and cover with buttermilk. Refrigerate for 4 to 8 hours.

Step 2

Recipe step image

Step 2

In a bowl, combine 2 cups flour, baking powder and seasonings. Remove chicken from buttermilk, shaking off excess. Dredge chicken in seasoned flour, making sure all sides are covered. Rest for 5 to 10 minutes.

Step 3

Step 3

Pour enough oil in a large skillet to fill it a third of the way full. Using a digital thermometer to check temperature, heat oil over medium heat to 365 F. Reduce heat to low when oil reaches appropriate temperature.

Step 4

Step 4

Place chicken in skillet, starting with drums and thighs, following with breasts and finally wings. Cook chicken on one side for 3 to 4 minutes, until it has browned lightly. Flip the chicken over; cover pan with a lid to help steam chicken. Cook until the internal temperature, when measured with a digital meat thermometer, reaches 185 F. Remove chicken from pan and place on a paper towel-lined plate or platter to drain.

Step 5

Step 5

Leaving brown bits and 1/4 cup oil in bottom of pan, pour remaining oil from skillet into another pan or oil-safe container. Place skillet over medium-to-low heat. Add 1/4 cup flour to pan, mixing with oil and bits until it starts to turn golden brown. Add in broth, followed by cream and pepper. Simmer for 5 minutes or until thickened. Season to taste with salt. Serve over chicken.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS