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Chicken maryland with milk gravy

This classic chicken maryland recipe sees chicken marinated in buttermilk, then fried to perfection and served with milk gravy and mashed potatoes. Try it tonight for comfort food at its best
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This recipe first appeared in Food magazine issue 61.

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Ingredients

Method

1.Place the chicken pieces in a high-sided dish. Pour over the buttermilk and marinate the chicken, covered, in the refrigerator for 3-4 hours or overnight.
2.Mix together the flour, paprika, celery salt, oregano and pepper. Drain the excess buttermilk off the chicken and coat each piece in the seasoned flour.
3.In a heavy-based frypan with a fitted lid, heat the oil and butter and cook the chicken pieces in batches for 3-4 minutes until golden on all sides. Return all the chicken to the pan and cover it with the lid.
4.Reduce the heat and cook for 10-15 minutes until the chicken is cooked through. Remove the chicken, place it on a serving plate and keep it warm in a low oven.
5.To make a milk gravy, remove all but 3 tablespoons of the cooking fat from the pan and add the onion. Cook over a gentle heat for 3-4 minutes until the onion has softened but not coloured.
6.Add the second measure of flour and stir for 1-2 minutes until pale golden. Add the hot milk and stock and simmer for 5 minutes, or until the gravy is thick and creamy. Season to taste.
7.Serve the chicken pieces with the milk gravy, mashed potato and seasonal veges or a green salad.

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