Dredge chicken pieces (usually thighs)in flour. Sprinkle Lawry's Seasoned Salt on both sides.
Heat 1/4" oil (usually canola) in electric skillet set on 350.
Place in skillet, cook 5 minutes each side, then cover and cook 5 minutes each side, then maybe 5 more minutes each side until done. Remove chicken, drain off oil leaving maybe 1/4 cup in pan, add equal amount of flour, stir, add milk and continue stirring until the right consistency (maybe 1-1.5 cups of milk)
Never really heard her refer to it as 'Maryland' fried chicken though, and outside of Lawry's (McCormick spices was headquartered in Baltimore) doesn't seem different from what a cook would make anywhere else. It is good, though, much better than any regular restaurant fried chicken.
And as another poster mentioned it wasn't nearly as religious an item as crab cakes or she-crab soup. The number of times my Mom interrogated a hapless waitperson to try to figure out if they were 'really' Maryland crabcakes...
Dredge chicken pieces (usually thighs)in flour. Sprinkle Lawry's Seasoned Salt on both sides.
Heat 1/4" oil (usually canola) in electric skillet set on 350.
Place in skillet, cook 5 minutes each side, then cover and cook 5 minutes each side, then maybe 5 more minutes each side until done. Remove chicken, drain off oil leaving maybe 1/4 cup in pan, add equal amount of flour, stir, add milk and continue stirring until the right consistency (maybe 1-1.5 cups of milk)
Never really heard her refer to it as 'Maryland' fried chicken though, and outside of Lawry's (McCormick spices was headquartered in Baltimore) doesn't seem different from what a cook would make anywhere else. It is good, though, much better than any regular restaurant fried chicken.
And as another poster mentioned it wasn't nearly as religious an item as crab cakes or she-crab soup. The number of times my Mom interrogated a hapless waitperson to try to figure out if they were 'really' Maryland crabcakes...