Chicken Maryland
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 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.
Chicken à la Maryland was on the menu of the Titanic the day it struck the iceberg.
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 and chips. This latter version being a popular pub meal back in the 1970s, but less so after the turn of the century.