Easy Golden Maryland Fried Chicken Recipe
Why You’ll Love This Maryland Fried Chicken Recipe
If you’re craving soul-warming comfort food with a crispy golden crust and juicy, tender meat inside, then this Maryland fried chicken recipe is for you. Unlike other Southern-style fried chicken recipes, Maryland fried chicken has a unique twist—it’s typically pan-fried instead of deep-fried and often served with creamy white gravy made from the pan drippings. That combo creates a dish that’s both crispy and rich, with just the right amount of old-school charm.
Whether you’re preparing dinner for the family or hosting a weekend get-together, Maryland fried chicken brings warmth, tradition, and flavor to the table. Plus, it’s a great recipe to master if you love Southern or Mid-Atlantic cuisine. In this article, you’ll get a step-by-step guide, smart cooking tips, helpful substitutions, and even ideas for storing leftovers. Let’s get into it!
Table of Contents
Ingredients for Maryland Fried Chicken
Here’s everything you’ll need to make authentic Maryland fried chicken at home. Stick with bone-in, skin-on chicken pieces for the best flavor and texture.
Chicken and Marinade
- 1 whole chicken (about 3½ to 4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional for a little kick)
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredge and Seasoning
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying
- ½ cup unsalted butter
- ¼ cup vegetable oil (or more as needed for shallow frying)
Optional White Gravy
- 2 tablespoons reserved pan drippings
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- Salt and pepper to taste
Step-by-Step Cooking Instructions
This Maryland fried chicken recipe breaks it down so it’s easy to follow—even if it’s your first time frying chicken. Let’s walk through the entire process together.
Step 1: Marinate the Chicken
Start by soaking your chicken in buttermilk to tenderize it and infuse flavor.
- In a large bowl or zip-top bag, combine the buttermilk, hot sauce (if using), salt, and pepper.
- Add the chicken pieces and ensure they’re fully submerged.
- Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor.
Tip: If you don’t have buttermilk, mix 2 cups of whole milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 10 minutes before using—it’ll mimic that tangy effect of traditional buttermilk.
Step 2: Prepare the Seasoned Flour
The coating is key to crispy Maryland fried chicken.
- In a shallow dish, mix the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper.
- Remove each piece of chicken from the marinade, letting excess drip off.
- Dredge the chicken thoroughly in the seasoned flour, pressing firmly so it sticks well.
- Transfer to a wire rack or plate and let the coated chicken rest for 15–20 minutes. This helps the crust adhere better when frying.
Step 3: Pan-Fry the Chicken
Maryland fried chicken is traditionally pan-fried in a mix of butter and oil, giving it a rich, golden-brown crust.
- Heat ½ cup butter and ¼ cup vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
- When the butter starts to foam and sizzle (around 325°F if using a thermometer), add the chicken pieces skin-side down.
- Fry in batches so the pan isn’t overcrowded. Cook each piece for 8–10 minutes per side, turning carefully with tongs.
- Adjust heat as needed to prevent burning—moderate and consistent heat is key.
- Once golden brown and internal temperature reaches 165°F, transfer chicken to a wire rack or paper-towel-lined plate.
Tip: Dark meat (like thighs and drumsticks) may take slightly longer to cook than white meat (like breasts and wings), so monitor closely.
Step 4 (Optional): Make Creamy White Pan Gravy
One of the hallmarks of Maryland fried chicken is the optional but delightful white gravy made from the drippings.
- After frying the chicken, pour off all but 2 tablespoons of drippings.
- Whisk in 2 tablespoons of flour and cook over medium heat for 1–2 minutes to make a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps.
- Simmer until the gravy thickens (about 5–6 minutes).
- Season with salt and black pepper to taste.
Tips & Tricks for the Best Maryland Fried Chicken
- Use a thermometer: This is your secret weapon. Chicken should reach an internal temperature of 165°F. The oil should stay between 325°F and 350°F.
- Don’t skip the rest: Letting the dredged chicken rest before frying helps develop a better crust.
- Cast iron is ideal: It maintains even heat and gives a beautiful crisp. If you don’t have one, use any heavy-bottomed skillet.
- Switch up the seasoning: Want a Cajun twist? Add a bit more paprika and a pinch of thyme. Looking for more herbal flavor? Add a touch of dried rosemary or sage.
- Degrease the gravy: If your pan drippings are very greasy, skim the fat before making gravy. This keeps it rich but not oily.
Ingredient Substitutions
Don’t have everything on hand? Here are some handy swaps that still result in delicious Maryland fried chicken:
- Buttermilk → 2 cups whole milk + 2 tbsp lemon juice or white vinegar
- Butter → Use all vegetable oil if you prefer, but you’ll lose some richness
- Flour → Gluten-free flour blends work well for those avoiding gluten
- Chicken → Try boneless thighs or tenders for faster cooking, though they won’t be as traditional
How to Store and Reheat Maryland Fried Chicken
Storing Leftovers
Let the chicken cool completely before storing.
- Refrigerator: Store in an airtight container for up to 3–4 days
- Freezer: Wrap individual pieces in foil and place in a freezer-safe bag for up to 2 months
Reheating Tips
To retain crispiness:
- Preheat your oven to 375°F
- Place chicken on a baking rack over a sheet pan
- Heat for 15–20 minutes or until hot and crisp
Avoid microwaving if possible—it makes the crust soggy.
Prep Time, Cook Time, and Servings
- Prep Time: 20 minutes (plus 4+ hours marinating time)
- Cook Time: 30–35 minutes
- Total Time: About 5 hours including marinating
- Servings: 4–6 people
Serving Suggestions for Maryland Fried Chicken
Pair your fried chicken with classic Southern sides for a full meal:
- Mashed potatoes (especially with that creamy gravy!)
- Buttered corn on the cob
- Collard greens or sautéed spinach
- Biscuits or cornbread
- Macaroni and cheese
If you’re looking for something lighter, a fresh cucumber salad or coleslaw makes a great contrast to the richness of the chicken.
Variations on Maryland Fried Chicken
While the original method has stood the test of time, here are a few fun twists you can try:
- Spicy Maryland Chicken: Add cayenne to both the marinade and flour coating for a little more heat.
- Oven-Fried Maryland Chicken: For a healthier option, bake the flour-coated chicken at 400°F for 40–45 minutes, turning halfway through. Use a wire rack for even airflow.
- Buttermilk Brined Overnight: For even more flavor, brine the chicken in buttermilk mixed with herbs and garlic overnight.
- Gravy on the Side: Not a fan of gravy poured over the chicken? Serve it as a dipping sauce instead!
Final Thoughts: Why Maryland Fried Chicken Is a Must-Try
Maryland fried chicken is one of those timeless dishes that brings people together. With its golden crust, juicy interior, and buttery pan-fried flavor, it hits all the right notes. Whether you’re new to frying or a seasoned cook, this recipe is approachable and endlessly rewarding.
Once you master this technique, you can tweak the seasonings, try different side dishes, and even make the signature white gravy your own. From Sunday dinners to special occasions, Maryland fried chicken deserves a spot in your recipe rotation.
Now it’s your turn—grab that skillet and let’s get frying!
