Maryland Spiced Fried Chicken
This Maryland Spiced Fried Chicken brings the vibrant flavors of Southern Maryland cuisine to your dining table. Inspired by John Shields' cherished recipe for fried chicken, this dish is marinated in a rich buttermilk brine infused with garlic and a blend of spices that creates a crispy, flavorful crust when fried. Perfect for gatherings, this recipe yields 20 delectable pieces of chicken, ensuring there's plenty to satisfy a crowd of family and friends. With its delicate balance of spices including Old Bay seasoning and a hint of heat from cayenne pepper, this chicken is both comforting and indulgent. Serve alongside traditional sides for an authentic Maryland feast!
10
Servings
N/A
Calories
12
Ingredients
Ingredients
Chicken (wings and thighs or any part you like)
8-10 lbs (washed and patted dry)
All-purpose flour
2 cups (preferably unbleached)
Cornmeal or breadcrumbs
1/4 cup (optional or can be substituted)
Buttermilk
enough to cover chicken (for marinating)
Garlic cloves
6 (opened or crushed)
Old Bay Seasoning
3 tablespoons (for seasoning)
Paprika
1 tablespoon (for seasoning)
Cinnamon
1 teaspoon (for seasoning)
Cayenne pepper or hot sauce
1 teaspoon or 10 splashes (for seasoning)
Peppercorn
1 teaspoon (for marinating)
Salt
2 tablespoons (or more to taste)
Oil
1 cup (for frying)
Instructions
1
1. Start by washing and patting your chicken pieces dry with paper towels to ensure they fry up crispy.
2
2. In a bowl, combine all the spices (except the peppercorns) and rub generously over the chicken, setting aside a few tablespoons of the mixture to mix into the flour.
3
3. Place the chicken in a large bowl, ensuring they are well-coated in the spice mix. Cover with buttermilk and add in the opened garlic cloves, peppercorns, and hot sauce if desired.
4
4. Cover the bowl and refrigerate for 1-2 hours, although overnight is ideal for maximum flavor and tenderness.
5
5. Once the chicken has marinated, mix the flour and cornmeal/breadcrumbs with the reserved seasoning in a shallow dish. Adjust the salt to your preference.
6
6. Heat the oil in a large frying pan or deep fryer to 375°F (190°C). You can test the oil by dropping in a small piece of bread; it should sizzle and crisp up quickly.
7
7. Remove the chicken from the marinade, allowing excess liquid to drip off, then toss each piece in the seasoned flour mixture until well-coated. Place on a plate while you prepare to fry.
8
8. Carefully place the chicken pieces in the hot oil, starting with the largest pieces first. Fry until golden brown and crispy, about 10-15 minutes depending on the size of the pieces.
9
9. Monitor the temperature of the oil to keep it steady. If the chicken darkens too quickly, lower the heat slightly to prevent burning.
10
10. Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to absorb excess oil. Let rest for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Maryland Spiced Fried Chicken?
Maryland Spiced Fried Chicken is a regional variation of fried chicken featuring a buttermilk-brined, spiced crust inspired by Southern Maryland cuisine.
Who inspired this specific chicken recipe?
This recipe is inspired by John Shields' cherished recipe for Maryland-style fried chicken.
How many pieces of chicken does this recipe yield?
This recipe is designed to yield approximately 20 delectable pieces of fried chicken.
How many servings does this recipe provide?
The recipe makes enough to serve approximately 10 people.
What are the key spices used in the seasoning?
The spice blend includes Old Bay seasoning, paprika, cinnamon, and cayenne pepper.
Is Old Bay seasoning necessary for this recipe?
Yes, Old Bay is a signature ingredient that provides the authentic Maryland flavor profile.
Why is cinnamon included in the spice blend?
Cinnamon adds a unique depth and subtle warmth that complements the savory spices and the chicken.
How long should I marinate the chicken in buttermilk?
You should marinate the chicken for at least 1-2 hours, though overnight is recommended for the best flavor.
Can I leave the chicken in the marinade overnight?
Yes, marinating overnight is ideal as it ensures maximum tenderness and flavor penetration.
What is the benefit of using buttermilk for the brine?
Buttermilk acts as a tenderizer for the meat and helps the flour coating adhere better to the chicken.
How much chicken do I need to buy for this recipe?
The recipe calls for 8 to 10 lbs of chicken pieces.
Can I use chicken wings for this recipe?
Yes, you can use wings, thighs, or any other chicken parts you prefer.
Why do I need to pat the chicken dry before seasoning?
Patting the chicken dry ensures that the spices stick better and that the chicken fries up extra crispy.
Should I save any of the spice mixture?
Yes, you should reserve a few tablespoons of the spice rub to mix into the flour coating later.
What ingredients go into the buttermilk marinade?
The marinade consists of buttermilk, opened garlic cloves, peppercorns, and optionally hot sauce.
How do I prepare the garlic for the marinade?
The garlic cloves should be opened or crushed to release their flavor into the buttermilk.
What should I mix with the flour for the coating?
Mix the flour with cornmeal or breadcrumbs and the reserved spice seasoning.
Is cornmeal required for the chicken coating?
Cornmeal is optional, but it helps create a more textured and crispy crust.
What is a good substitute for cornmeal in the crust?
You can use breadcrumbs as a substitute or simply use more flour if preferred.
What is the ideal frying temperature for this chicken?
The oil should be heated to 375°F (190°C) before adding the chicken.
How can I test the oil temperature without a thermometer?
You can drop a small piece of bread into the oil; it should sizzle and turn golden brown quickly if the oil is ready.
How long does it take to fry the chicken pieces?
It typically takes about 10 to 15 minutes per piece, depending on the size of the cut.
Which chicken pieces should I put in the oil first?
It is best to start with the largest chicken pieces first as they take the longest to cook.
What should I do if the chicken pieces are browning too fast?
If the coating darkens too quickly, lower the heat slightly to allow the inside to cook without burning the outside.
How do I remove excess oil after frying?
Place the cooked chicken on a plate lined with paper towels to allow the excess oil to be absorbed.
Why should I let the fried chicken rest before serving?
Resting for a few minutes allows the juices to redistribute, ensuring the chicken is moist and flavorful.
Is this fried chicken recipe very spicy?
It has a delicate balance of heat from cayenne or hot sauce, providing a pleasant spice without being overwhelming.
Can I use hot sauce instead of cayenne pepper?
Yes, you can substitute 10 splashes of hot sauce in the marinade for 1 teaspoon of cayenne pepper.
What type of oil is recommended for frying?
The recipe suggests using 1 cup of oil suitable for high-heat frying, such as vegetable or canola oil.
What kind of flour works best for the breading?
Unbleached all-purpose flour is preferred for creating the best texture for the crust.