| Course: | Main course |
| Region: | Maryland |
| Main Ingredient: | Fried chicken, cream gravy |
Chicken Maryland or Maryland chicken is a historic dish associated with the U.S. state of Maryland, but has other meanings from other nations. In its home base, the food dish consists of fried chicken served with a cream gravy.[1] It is traditionally garnished with bananas, which were historically one of Baltimore's leading imports.[2]
Many Maryland families have their own heirloom recipes for this dish, and it remains a regional specialty in Eastern Shore restaurants.The primary factor that distinguishes Maryland fried chicken is pan-fried in a heavy (traditionally cast-iron) skillet and covered tightly after the initial browning so that the chicken steams as well as fries.[3] Milk or cream is then added to the pan juices to create a white cream gravy, another Maryland characteristic.[4]
Escoffier had a recipe for Poulet sauté Maryland in his landmark cookbook Ma Cuisine.[5]
In Australia, the term "Chicken Maryland" simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick.[6]
In some Chinese restaurants in the United Kingdom (particularly in Scotland), Chicken Maryland can be found under the "European" or "British" section of the menu. It consists of a breaded, deep fried chicken breast served with a slice of bacon, a banana or pineapple fritter (or both) and chips.[7] [8] [9]
In Argentina and in some neighboring South American countries, Suprema de Pollo Maryland is a pounded thin breast of chicken, breaded and fried, served with creamed corn, peas, bacon (pancetta), French fries and a fried banana.[10] [11]