Maryland Fried Chicken With Milk Gravy
|Milk||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1 Tablespoon|
|Flour||3⁄4 Cup (12 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Whole milk/Light cream||1 Cup (16 tbs)|
1. In a shallow dish, combine milk and lemon juice. Add chicken and turn to coat. Cover and refrigerate 4 hours, turning 2 or 3 times.
2. In a paper bag, shake together flour, salt, and pepper. Measure and reserve 2 tablespoons seasoned flour for gravy. Remove chicken from milk but do not dry. Toss a few pieces at a time in seasoned flour to coat completely. Reserve 1 tablespoon of the seasoned flour for gravy.
3. Heat oil in a deep 12-inch frying pan or deep fryer to 375Â°F. Place chicken in hot oil, skin side down. Cover pan and fry 15 minutes. Uncover and use tongs to carefully turn chicken skin side up. Fry, uncovered, until chicken is browned and juices run clear when pricked, 14 to 17 minutes longer. Drain on paper towels.
4. Pour off all but 1 tablespoon drippings from the pan. Add reserved 1 tablespoon seasoned flour and cook, stirring, for 1 minute. Add 1 cup whole milk and cook, stirring over medium heat, until smooth and bubbly, about 3 minutes. Serve chicken with gravy.