Maryland fried chicken with creamy gravy

Maryland fried chicken with creamy gravy

Serves: 6  |  Preparation time: 20mins  |  Cooking Time: 55mins


1- 2 kgs Tasman meaty chicken pieces (maryland, breasts, thighs, and drumsticks)
1 egg, beaten
3 tbsp milk
1 cup finely crushed saltine* crackers (28 crackers)
1 tsp dried thyme, crushed
½ tsp paprika
⅛ tsp black pepper
2 – 3 tbsp cooking oil
1 cup milk

Creamy Gravy:

3 tbsp drippings** in skillet or frying pan
¾ cup milk
3 tbsp all-purpose flour
¼ tsp salt
⅛ tsp black pepper
1 cup milk


  1. In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.
  2. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.
  3. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes.
  4. Uncover; cook about 10 minutes more or until chicken is no longer pink (76 °C for breasts; 82°C for thighs and drumsticks).
  5. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm.
  6. Prepare Creamy Gravy. Makes 6 servings.

Creamy Gravy:

Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine milk, all-purpose flour, salt, and black pepper; cover and shake until well combined. Add to skillet. Stir in an additional milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-¾ cups.


*Alternative to Saltine crackers are Salada crackers
**Butter, oil, lard or tallow are all alternatives to traditional drippings, but may affect final outcome of recipe

Results may vary.