← Back to Search Results
pan-frying American, Southern
Maryland Panfried Chicken

Photo by: Joey De Leo
Comments: 0
 

Recipe

You”ll have no trouble getting people to the table with this one. In fact, it”ll take a lot of shooing to keep them out of the kitchen while you”re frying. This world-famous dish puts the colonel to shame. When you put the chicken pieces in the bag, it”s your basic “shake and bake” technique—but you don”t bake. You brown the chicken in very hot oil, then cover the pan and reduce the heat to steam the chicken; this keeps the meat moist while producing a crisp coating. I serve my panfried chicken with buttery mashed potatoes, and country greens.

Yield: Serves 4

Ingredients

  • 1 frying chicken (3 to 4 pounds), cut into serving pieces

 Marinade:

  • 1 quart buttermilk
  • 1 teaspoon salt
  • 1 teaspoon Chesapeake seasoning
  • ½ teaspoon cracked black pepper
  • ½ teaspoon Tabasco Sauce
  • 3 cloves garlic, peeled and cut in half
  • Juice of 1 lemon

Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 2 teaspoons Chesapeake seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon rubbed sage
  • ½ teaspoon powdered thyme
  • ½ teaspoon cayenne
  • Vegetable oil (and lard, optional, 3 parts oil to 1 part lard), for frying

Cream gravy:

  • Reserved cooking fat
  • 1/3 cup all-purpose flour 
  • 2 cups milk
  • Salt and freshly ground black pepper, to taste

Directions

 Place the chicken pieces in a shallow dish. To prepare the marinade, pour the buttermilk in a bowl and add the Chesapeake seasoning, cracked black pepper, Tabasco, garlic, and lemon juice. Mix well and pour the mixture over the chicken to cover. Cover the dish and refrigerate overnight.

For the coating, put the flour in a bowl and add the salt, Chesapeake seasoning, ground black pepper, sage, thyme, and cayenne. Mix together well and transfer to a strong paper bag or large, heavy-duty plastic bag. When ready to fry, remove the chicken from the buttermilk and wipe off the excess. Place the chicken in the bag of seasoned flour and shake to coat well.

Pour vegetable oil into a large cast-iron skillet to a depth of about 1¼ inches. Heat until very hot but not smoking. Add the chicken and brown on both sides, turning frequently. Do not crowd the pan. Reduce the heat to medium and cover the skillet. Cook the chicken, turning occasionally, for about 25 minutes. Remove the chicken with a slotted utensil to paper towels to drain. Reserve the cooking fat.

Serve with dream gravy on the side.

To make the gravy: Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.


© 1998 John Shields

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, and using a 3lb chicken.

 

Nutritional Information

Nutrients per serving (% daily value)

933kcal (47%)
202mg (20%)
4mg (6%)
145mcg RAE (5%)
635mg
64mg
47g
8g
1g
33g
169mg (56%)
1585mg (66%)
13g (67%)
67g (103%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
a-new-way-to-cook A New Way to Cook
by Sally Schneider
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
new-american-table New American Table
by Marcus Samuelsson
martin-yans-china Martin Yan's China
by Martin Yan
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
living-raw-food Living Raw Food
by Sarma Melngailis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?