Title: Maryland Fried Chicken and Cream Gravy
Categories: Poultry Chicken Sauce
Yield: 4 Servings

1		3 1/2 to 4-pound chicken
		Salt and freshly ground black pepper
		Vegetable oil for frying
		All-purpose flour for dredging
1	tb	Unsalted butter
1	tb	Flour
1 1/2	c	Half-and-half
1	c	Milk

Cut the chicken into 8 pieces for frying. Reserve the back and wing tips for another use. Rinse the chicken and pat it dry. Rub salt and pepper into the chicken.

Use a frying pan large enough to hold the chicken in one layer. Add oil to about 1/2 inch and heat it to 360øF.

Pat the flour all over the chicken. Put the thighs and drumsticks in the pan and fry, covered, for 5 minutes. Turn the pieces and add the breasts and wings. Cover and cook for 5 minutes. Uncover the pan and finish cooking the chicken, turning the pieces occasionally. The chicken should be golden brown, crisp and cooked through in 20 to 25 minutes of total cooking time.

Remove the chicken to a serving platter and keep it warm while you make the gravy. Pour all but a tablespoon of fat from the pan. Add the butter and melt over low heat. Stir in the tablespoon of flour to make a smooth paste. Cook the mixture for 1 to 2 minutes. Mix the half-and-half and milk together, and stir the liquid into the pan. Cook until thickened, about 5 minutes. Taste for seasoning. Serve the gravy separately or pour it over the chicken.

1 BELSINGER, Susan and Carolyn DILLE. The Chesapeake Cookbook. Clarkson N. Potter, Inc./Publishers. New York.

MM Format by John Hartman Indianapolis, IN

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