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Maryland Fried Chicken




Source of Recipe


baltimoresun.com


List of Ingredients




4 pounds bone-in, skin-on chicken pieces (breasts halved crosswise, leg quarters separated into thighs and drumsticks)

1 tablespoon dry mustard

1 tablespoon garlic powder

1 teaspoon salt

2 cups all purpose flour

1 teaspoons baking powder

3 cups peanut oil or vegetable shortening

Old Bay seasoning to taste

Recipe



Pat the chicken dry with paper towels. Combine the mustard, garlic powder and salt in a small bowl and sprinkle evenly over the chicken. Combine the flour and baking powder in a shallow dish and, working with one piece at a time, dredge the chicken parts until well coated, then shake off excess. Refrigerate on a plate for 30 minutes, or up to 2 hours.

Adjust an oven rack to middle position and preheat oven to 200 degrees F.

On the stovetop, heat the oil in a large Dutch oven or similar vessel, over medium high heat to 375 degrees. Arrange half of the dredged chicken, skin side down, cover and cook until well browned, about 5 minutes per side. Lower the heat to medium, adjusting the burner as necessary to maintain oil temperature between 300 and 325 degrees. Cook the chicken, uncovered, turning with tongs as necessary, until cooked through, about 5 minutes. (The internal temperature should register 160 degrees for the white meat and 175 for the dark meat on an instant-read thermometer.)

Transfer the chicken to a wire rack set over a baking sheet, season with Old Bay and place in the warm oven.