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. It is traditionally garnished with bananas, which were historically one of Baltimore's leading imports.

History and preparation

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. Milk or cream is then added to the pan juices to create a white cream gravy, another Maryland characteristic. Escoffier had a recipe for Poulet sauté Maryland in his landmark cookbook Ma Cuisine.

Australia

In Australia, the term "Chicken Maryland" can simply refer to a butcher's cut for a whole leg consisting of the thigh and drumstick. It can also refer to a meal of crumbed and deep fried chicken maryland served with a crumbed banana or pineapple ring (or both) and chips. This latter version being a popular pub meal back in the 1970s, but less so after the turn of the century.

United Kingdom

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.

South America

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.