Ivy Talks Maryland Fried Chicken: Crispy, Juicy, Legendary

Okay, listen up, chicken fans. Maryland fried chicken is not your average, slap-it-in-the-fryer bird. This is crispy, golden perfection with juicy meat that practically sings when you bite into it. And the gravy? Creamy, dreamy, soul-hugging goodness. Look, some cooks swear by shallow frying, others by frying-then-steaming, and honestly? I’m here for the science. Fry first for that crunch, then steam to get the meat cooked all the way through without drying it out. That’s the secret handshake of Maryland fried chicken.

Seasoning? Simple is best. Salt, pepper, maybe a sprinkle of Old Bay if you’re feeling fancy. That’s it. Don’t go adding a million herbs and calling it Maryland. It’s humble, it’s straightforward, and it’s perfect.

Now, history nerds, brace yourselves: this bird is famous. Like, world-famous. The French culinary legend Auguste Escoffier put it in his 1903 Le Guide Culinaire—breaded, pan-fried, served with bacon, corn cakes, and fried bananas. Yes, bananas. Don’t knock it ‘til you’ve tried it. And get this: it even made it onto the Titanic’s first-class luncheon menu on April 14, 1912. Talk about dining in style…before the iceberg, anyway.

So here’s the Ivy seal of approval: shallow fry, steam a bit, serve with a cream gravy that coats your spoon like a hug, maybe toss some biscuits on the side, and you’re golden. Crispy, juicy, legendary—Maryland fried chicken is basically a cultural icon, and if you don’t believe me, your taste buds will set you straight.

Maryland Fried Chicken

Ingredients:

1 chicken, cut into 8 pieces

1 cup flour

1 teaspoon salt

¼ teaspoon pepper

Fat for frying (lard, vegetable oil, or both)

Unsalted butter

1 cup milk

Method (aka how to make magic happen):

Toss the chicken in seasoned flour in a zip-top bag. Shake it like you mean it. Save 2 tablespoons of flour for later.

Heat ¼ inch of fat in a heavy skillet (cast iron if you have it). Fry chicken skin-side down for 5 minutes, then turn and cook for 3 more. Cover and steam for 8–10 minutes. Internal temp should hit at least 165°F. Brown more if needed. Crispy skin is king.

Remove chicken, leaving 2 tablespoons of fat in the pan. Add butter if there doesn't seem to be enough fat. Whisk in reserved flour until smooth. Gradually add milk, whisking constantly, until thick enough to coat a spoon. Salt and pepper to taste.

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Something Brewing at Minxeats

Hey friends,

I’ve got a little secret to share. Starting soon, my very own food blog, Minxeats, is going to get a tiny bit… possessed. By a fictional character. Yes, you read that right.

Meet Ivy Buchowski, my sharp-tongued, pastry-obsessed cousin from my Good Scents cozy mystery series. Ivy’s about to take over Minxeats for a while, sharing her culinary adventures, Baltimore-style eats, and maybe a few scandalous opinions on the best sticky buns in town. Think of it as a blog takeover. She’ll be writing, I’ll be watching (mostly), and you’ll get to peek behind the scenes of my cozy mystery world… one delicious bite at a time.

Why am I doing this? Well, Ivy’s voice is too much fun to keep locked in the pages of my books, and what better way to celebrate her than with her own corner of the internet? Plus, it’ll give fans of Killer Sillage a taste of her quirky perspective before the next book drops.

So buckle up, folks. Minxeats is about to get a little sassier, a lot more foodie, and totally Ivy-approved. Watch this space. You’ll want to be here when the first post goes live.

—Kathy

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Best of 2025

Seems like 2025 was pretty pathetic as far as terrific food is concerned. We ate some tasty things, but few truly outstanding dishes--I guess because we've become old and boring and tend to eat at the same handful of restaurants all the time. It's possible we ate something fabulous that I didn't photograph, but if I don't remember, it couldn't have been all that great, huh?

le breakfast sandwich at Dominique Ansel Workshop in NYC

I normally just get a sweet pastry for breakfast when I make my usual trip to Dominique Ansel Workshop, but this January I tried Le Breakfast Sandwich: a fluffy French omelet filled with Boursin cheese tucked into a crisp croissant. Why can't we have these in Baltimore? 

wings at Turntable Chicken Jazz in NYC

I had wings at Turntable Chicken Jazz on 33rd Street in NY twice in 2025, once in January, once in June, both times with my friend Daisy. Also, both times after dinner. We got half soy-garlic, half hot & spicy, but I think we both prefer the soy-garlic version. Both flavors are super crispy on the outside, tender on the inside, and full of flavor. 

homemade shrimp and grits

 For Mardi Gras last year, I made shrimp and grits with mushrooms and tomatoes. Mr Minx thought it was restaurant quality. I had to agree. 

fries, pozole, and torta at Birria Love

Birria Love--where just about everything has a pile of birria on it or in it--became one of our go-to restaurants in 2025. We like ordering a lot, eating some of it, and enjoying the leftovers for a few days.

croque madame at Petit Louis

My friend Maxine and I try to have lunch together every other month or so. We normally save a trip to Petit Louis for December, because it always feels extra-festive to sit near the fireplace in their crowded dining room. We didn't make it there in December of 2024 for one reason or another, so we squeezed in a trip in early 2025. I had a croque madame for possibly the first time in my life (that I recall) and really enjoyed it. (The fries came with; they don't skimp on the portions there.)

homemade shrimp and white beans with artichoke and lemon

I must have cooked shrimp a lot in 2025. I just realized that all three images of home cooking that I included in this roundup involve shrimp. One of my personal favorite dishes was this shrimp and white bean dish to which I added a bunch of leftover stuff from the fridge, including artichoke hearts, onion jam, lemon, and fresh basil. It was a delightful combination, if I do say so myself.

wings at Mother's North

The wings at Mother's North are always perfectly cooked, with very tender meat and nicely crisped skin. I don't always order the best sauce combo (I seem to remember this one as being a little too sweet), but I can't fault the wings themselves.

pork belly skewers at The Duchess

We found ourselves visiting to the newest of Tony Foreman's restaurants, The Duchess, several times in 2025. Most things we tried were excellent, but my favorite thing is the pork belly skewers. Fatty, juicy, luscious, lightly sauced. So good. 

mul-naengmyeon at Noona Noodles, NYC

Mul-naengmyeon, a not particularly photogenic dish featuring chewy noodles in an icy-cold, slightly sweet broth, was the perfect thing to eat on a stinky-hot New York summer day. It's weird. It's delicious. I want to try to make it at home next summer.

homemade wedge salad with sautéed shrimp

See? More shrimp. I made a couple of wedge salads last summer, with lots of bacon and a homemade bleu cheese dressing. This one involved warm, garlicky shrimp and some chopped tomato. Nothing beats a good wedge.

foie gras at The Milton Inn

Mr Minx and I celebrated our 25th wedding anniversary in 2025. We originally had planned to go to Charleston, but since The Milton Inn had adopted the same tasting menu-style pricing, and we knew we liked their food, we jumped from Cindy's to her ex-husband's restaurant instead. (Plus, I still can't forgive the disaster of a "wilted spinach salad" and over-reduced sauces that were literally like glue the first time we ate ate at Charleston.) Plus, they had sautéed foie on the menu, which I haven't eaten in too long. And it was perfection.

pistachio bun at Sacré Sucré

Not only did we celebrate 25 years of marriage, but also I turned 60 in 2025. And because: 1) I didn't want a homemade cake; and 2) most bakeries in Baltimore are closed on Monday, I had this pistachio bun instead. Thanks to Sacré Sucré for bucking the trend and opening at least part of the day. I dare say this bun was better than almost any cake I could have gotten anywhere, anyway.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Build a Little Chanukah Magic with the Manischewitz Chanukah House Cookie Kit

If your holiday season isn’t complete without a little edible architecture, Manischewitz has you covered! Their Chanukah House Cookie Kit puts a fun, blue-and-white spin on the classic gingerbread house, giving you everything you need to create a sweet, celebratory centerpiece for the Festival of Lights.

Inside the box, you’ll find pre-baked vanilla cookie panels (structurally sound and very snack-tempting), icing for all your construction and decorating needs, a mix of colorful candy embellishments, and a sturdy base to keep your masterpiece upright. In other words: zero stress, maximum creativity.

It’s a perfect project for families, friends, or even a classroom full of budding pastry engineers. And honestly, grown-ups who just want an excuse to play with frosting will have a blast, too.

You can snag the kit at most major supermarkets, or pick one up online at Amazon.com. Whether you’re celebrating with kids, crafting a showpiece for your holiday table, or simply indulging in some sweet seasonal fun, the Chanukah House Cookie Kit is a charming way to make new memories, one icing squiggle at a time.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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