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Chicken Maryland
Chicken Maryland
Chicken Maryland
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Chicken Maryland
CourseMain course
Region or stateMaryland
Main ingredientsFried chicken, cream gravy
The dish

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]

History and preparation

[edit]

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]

Chicken à la Maryland was on the menu of the Titanic the day it struck the iceberg.[6]

Australia

[edit]

In Australia, the term "Chicken Maryland" can simply refer to a butcher's cut for a whole leg consisting of the thigh and drumstick.[7] 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

[edit]

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.[8][9][10]

South America

[edit]

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.[11][12]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Chicken Maryland

View on Grokipedia
from Grokipedia
Chicken Maryland is a traditional American dish originating from the U.S. state of , featuring pan-fried pieces served with a rich cream gravy. Often prepared by the in seasoned and it in or until golden, the dish typically includes simple seasonings like , and may involve a step post-frying to retain moisture. It is commonly accompanied by sides such as corn fritters, waffles, or fried mush, reflecting its roots in 19th-century home cooking. The dish first appeared in print in Maryland around 1885, with early recipes emphasizing the cream gravy made from pan drippings and milk or cream. By the early , Chicken Maryland had gained national and international recognition, particularly through Black American caterers who helped popularize it beyond the region. In 1908, renowned French chef encountered a version of the dish during a visit to a New York restaurant, leading him to adapt and include it in his cookbook Ma Cuisine as "poulet sauté Maryland," which featured breaded chicken fried in butter and garnished with sautéed s—a nod to Baltimore's historical role as a major banana import hub. This Escoffier-influenced preparation elevated the dish's profile, appearing on the Titanic's first-class menu in 1912 and becoming a staple in European and Australian cuisines, though the latter often refers simply to a chicken cut rather than the full recipe. Despite its fame, no single definitive recipe exists for Chicken Maryland, with variations highlighting regional preferences—such as the traditional Maryland style without bananas versus the more elaborate international renditions. Its enduring appeal lies in the contrast of crispy fried exterior and tender meat, paired with the velvety , making it a symbol of Maryland's culinary heritage tied to Southern influences and local agricultural traditions.

History

Origins in the United States

Chicken Maryland emerged as a distinct culinary tradition in the mid-19th century, rooted in the state's abundant resources and evolving cooking practices. One of the earliest documented references to the dish appears in an 1885 recipe for "Fried Chicken Maryland Style" published in the Midland Journal of , which described a method involving flour-dusted chicken fried with cream and served with accompaniments like corn fritters. By 1886, similar recipes began circulating in print, solidifying its status as a regional specialty, while an 1887 article in praised Maryland's as "a dream," highlighting its growing reputation as a local . The dish built upon broader Southern fried chicken traditions, which originated in the early as a special-occasion often prepared by enslaved African American cooks for wealthy households, blending West African frying techniques with European ingredients like . However, Chicken Maryland distinguished itself through state-specific adaptations, such as partially the chicken by covering the pan during to ensure tenderness while achieving a crisp exterior—a method that contrasted with Virginia-style , which emphasized for flavor without the step. This technique reflected practical innovations in home cooking amid Maryland's agrarian lifestyle. Maryland's 19th-century agriculture played a pivotal role in shaping the dish, as the —encompassing much of the state—emerged as a leader in production, with small-scale farming integrating chickens as a staple sideline crop on general farms. The region's fertile soils and access to markets via the facilitated widespread chicken raising, providing fresh, high-quality birds that elevated local recipes beyond mere subsistence. By the early , this agricultural foundation contributed to the dish's early elite recognition, as evidenced by its inclusion on the first-class luncheon menu of the RMS Titanic on April 14, 1912, listed as "Chicken à la Maryland" alongside other American specialties.

Early Popularization and Global Spread

Chicken Maryland gained national and international recognition in the early , as evidenced by its praise in the 1911 New York Sun as representing and inclusion on the RMS Titanic's menu in 1912. Renowned French chef first encountered the dish in 1908 during a visit to a New York restaurant, inspiring him to adapt and include a for "Poulet Sauté Maryland" in his influential cookbook Ma Cuisine, published in 1934. This version featured French techniques like pan-frying in and serving with and fried bananas. Black American caterers played a significant role in popularizing the dish nationally and internationally during this period. This endorsement elevated the regional fried chicken preparation—typically involving breaded with cream gravy—to a in upscale American dining, appearing on hotel and restaurant menus across major cities. By the , the dish had become a commercial staple, frequently featured in mid-century cookbooks and eateries as a luxurious yet approachable entree, reflecting the growing industry's output from 's Delmarva region. Influential American food writer further popularized Chicken Maryland through his writings, describing it in (1972) as "none as famous as Chicken Maryland" and praising its unique combination of savory and sweet accompaniments like , which he traced to Baltimore's historic banana imports. Beard's endorsements, alongside media coverage in outlets like , positioned the dish as a quintessential example of American during the post-Depression era, appearing in home cooking guides and celebrity-endorsed recipes that emphasized its indulgent appeal. The dish's global spread accelerated post-World War II, facilitated by American expatriates, military personnel stationed abroad, and international travel, which introduced it to and palates through adapted versions in hotel menus and cookbooks. In , particularly the , Chicken Maryland emerged as a popular restaurant offering in the , often served with , corn fritters, and to suit local tastes, building on its earlier international exposure via the RMS Titanic's 1912 first-class menu. Similarly, in , recipes appeared in publications like The Australian Women's Weekly as early as 1937, with post-1945 cookbooks promoting it as an exotic American import amid rising trans-Pacific exchanges.

Preparation

Core Ingredients and Techniques

Chicken Maryland, in its traditional American form, centers on bone-in pieces such as thighs, breasts, legs, and wings, sourced preferably from fresh for optimal flavor and tenderness. The primary involves the seasoned in all-purpose mixed with to create a simple, seasoned crust; some recipes include dry mustard or . Frying fat typically includes , , or , providing a rich base that contributes to the dish's characteristic savoriness. The accompanying cream gravy is prepared using a of and pan drippings, enriched with heavy or milk, and basic seasonings like . Preparation begins with cutting a whole into 8 serving pieces and patting them dry to ensure crispiness. An optional or can be applied before the dredge for better , though many traditional recipes rely solely on the . The is then pan-fried in a shallow layer (about 1/4 to 1/2 inch) of hot in a cast-iron skillet at around 350°F (175°C), starting skin-side down to brown evenly. A key technique is initial high-heat browning for 4-6 minutes per side, followed by partially covering the skillet to trap steam (sometimes with added water for moisture), which tenderizes the meat while maintaining juiciness, and a final uncovered crisping step, for a total of 20-30 minutes until the internal temperature reaches 165°F (74°C). For the gravy, excess is poured off, leaving drippings to form a with additional ; this is deglazed with or , simmered until thickened to coat a , and seasoned to taste. Distinctive to the dish is the double-phase frying method—initial high-heat browning followed by covered steaming and final uncovered crisping—which yields a crunchy exterior contrasting a moist interior without deep-frying. This approach, rooted in Maryland's culinary traditions, emphasizes the natural quality of local . Sensorially, the result is a richly savory profile from the gravy's creamy texture and the chicken's golden, flavorful crust, offering a balance of tenderness and crunch that defines the dish's appeal.

Traditional Accompaniments and Garnishes

Traditional accompaniments for Chicken Maryland emphasize the dish's Southern roots while incorporating luxurious touches that highlight its 20th-century refinements, often featuring elements that complement the rich and crispy . Corn fritters, prepared by mixing corn kernels with batter and frying until golden, serve as a classic side to balance the savory with subtle sweetness and texture. These fritters, mentioned in early 20th-century recipes, provide a hearty contrast to the main protein. In the international version popularized by , fried or sautéed , sliced lengthwise and cooked in butter until caramelized, add a sweet, tropical note that contrasts the savory elements and nods to Baltimore's historical role as a major banana import hub in the late 19th and early 20th centuries. This accompaniment elevates the dish from simple Southern fare to an elegant presentation, often arranged alongside the chicken on the serving platter. Cream gravy, typically a velvety made from butter, flour, milk, and seasonings, is poured over or around the chicken to unify the components, with starchy sides like potato croquettes or occasionally included to absorb the sauce. slices, fried crisp, may also garnish the plate for added smokiness, as seen in Escoffier's version and regional recipes from the mid-20th century. These elements evolved from 19th-century basics—such as simple pan gravy with vegetables—to more ornate 20th-century additions like fritters, reflecting the dish's transition to menus. Serving styles traditionally favor family-style platters where the , fritters, and are arranged communally, allowing diners to portion tableside for a shared, comforting experience rooted in American home cooking. Individual servings, with drizzled directly over the portions, appear in more formal settings, maintaining the dish's balance of indulgence and simplicity.

Regional Variations

In Australia

In Australia, "Chicken Maryland" commonly refers to a butcher's cut comprising the chicken thigh and drumstick attached together, valued for roasting, braising, or frying due to its flavor and tenderness. As a prepared dish, however, it represents a distinct pub-style adaptation featuring breaded and deep-fried chicken—typically a breast fillet or leg quarter—served with grilled rashers of bacon, deep-fried banana or pineapple fritters, and french fries. This version highlights a bold sweet-savory profile through the caramelized fruit elements, often accompanied by tomato sauce on the side, and omits any creamy gravy. The dish emerged in the post-World War II period, influenced by American military presence and British culinary traditions brought by migrants, evolving into a fixture on and menus from the through the . During this era of rapid and , it symbolized accessible international flair, appearing alongside other "exotic" options like bolognese in dining establishments. Chicken Maryland held a prominent cultural role as a staple in and club dining, evoking for mid-century casual meals and often featured in "basket suppers" or family outings to rural pubs. Recipes proliferated in cookbooks, such as the instruction book, positioning it as a straightforward yet indulgent international entry for home cooks experimenting with global tastes.

In the United Kingdom

In the , Chicken Maryland refers to a breaded and dish adapted from the European version popularized by French chef in his 1934 cookbook Ma Cuisine, where it appears as Poulet Sauté Maryland—pan-fried chicken pieces served with a and fried bananas. This iteration, lighter in breading compared to some American styles and emphasizing elegant garnishes, gained traction in British dining during the mid-20th century amid growing American cultural influences, including post-World War II exchanges. By the , it had become a fixture on and menus as an aspirational "gourmet" offering, evoking exotic flair through its combination of savory and sweet elements. The typical British preparation involves chicken legs or breasts coated in seasoned , , and breadcrumbs, then shallow-fried until golden, often for around 30 minutes to ensure tenderness. Accompaniments distinguish the variant: rashers of are grilled and placed atop the , bananas are sliced and fried or flambéed briefly in brandy for a caramelized finish, and —frequently made from imported canned sweetcorn—is served alongside, sometimes as fritters bound with and breadcrumbs. Chips, peas, or a simple round out the plate, reflecting pub-style simplicity while nodding to the dish's transatlantic roots. The dish's popularity waned in the 1980s as fast-food chains like introduced quicker, more accessible options, relegating Chicken Maryland to nostalgic memory. Today, it enjoys a modest revival on retro-themed menus in select gastropubs and during themed dining events, celebrated for its quirky mid-century charm.

In South America

In and neighboring n countries such as , Chicken Maryland has been adapted as "Pollo Maryland" or "Suprema de Pollo Maryland," featuring a thinly pounded that is breaded, fried, and served with fritters, , and local accompaniments like yuca fries, plantains, , or . This version emphasizes the fried element, which aligns with the regional abundance of and distinguishes it from other global interpretations. The dish arrived in the region through 20th-century influences from British and American expatriates, particularly in to , where it appeared on menus in upscale restaurants catering to cosmopolitan diners in cities like . A key example of its integration into local culinary literature is found in the 1950 edition of El Libro de Doña Petrona, an influential Argentine cookbook by Petrona C. de Gandulfo and José Clausse, which includes a recipe for "Suprema de Pollo Maryland" as one of the few U.S.-inspired entries, underscoring its prestige in high-society contexts despite postwar anti-American sentiments in Argentina. Local adaptations often incorporate native breeds and may feature spicier seasonings reflective of South American palates. Today, the dish maintains a niche presence in , continuing to appear on menus in establishments.

Cultural Impact

In American Cuisine

Chicken Maryland endures as a regional specialty in , particularly along the Eastern Shore, where it is featured in select restaurants that highlight traditional Mid-Atlantic fare, such as pan-fried chicken served with gravy and accompaniments like waffles or bananas. This dish embodies state pride in the "Old Line State," evoking 's agricultural heritage and prominence, often showcased at events like the , where fried chicken variations draw crowds amid broader celebrations of local foods. As a cornerstone of Mid-Atlantic comfort food, Chicken Maryland symbolizes communal and familial traditions, frequently prepared for gatherings and rooted in African American culinary innovations; enslaved cooks in the region blended West African frying methods with European battering techniques and local ingredients like cream or butter, creating a distinctive style that influenced broader Southern fried chicken practices. The dish's cultural resonance appears in mid-20th-century literature, such as F. F. Beirne's 1951 book The Amiable Baltimoreans, which discusses its ties to Baltimore's import history—bananas, a noted garnish, ranked among the city's top imports—while noting its acclaim beyond local borders. Despite its historical stature, Chicken Maryland has faced decline since the mid-20th century, overshadowed by national fast-food chains like that popularized standardized , reducing dedicated Maryland Fried Chicken outlets from over 250 in the 1970s to fewer than 30 as of 2023. However, revival efforts through movements and culinary preservation are reinvigorating interest, with chefs adapting the traditional recipe using locally raised poultry and heritage techniques to honor its origins in contemporary menus.

International Legacy and Modern Adaptations

Chicken Maryland emerged as an enduring symbol of 20th-century culinary , particularly through its adaptation in European fine dining and , where it influenced hybrid dishes combining with tropical garnishes like bananas and . By the late 20th century, the dish had inspired fusion interpretations in and other regions, such as recipes incorporating soy, ginger, and glazes on chicken marylands (leg quarters), blending American roots with East Asian flavors. In , particularly the , it became a staple in British-Chinese takeaways during the 1970s and 1980s, reflecting immigrant culinary creativity. However, by the 1990s, widespread popularity waned outside niche contexts, overshadowed by global fast-food chains, though retro revivals have since reintroduced it in nostalgic menus and heritage cooking. Modern adaptations have focused on health-conscious and innovative preparations, reducing oil content through air-frying techniques while preserving the dish's crispy texture and creamy gravy. For instance, Malaysian-inspired air fryer versions incorporate local spices for a lighter take, appealing to contemporary wellness trends. Plant-based alternatives have also gained traction, with vegan "chicken marylands" made from or , battered and air-fried to mimic the original, as seen in recipes emphasizing . In upscale dining, elevations include chicken marylands slow-cooked in duck fat and paired with elevated gravies, transforming the rustic dish into a refined . The dish has also appeared in multicultural cookbooks, like "Chicken: From Maryland to Kiev," which contextualizes it within international traditions, highlighting its cross-cultural adaptability.

References

  1. https://oldlineplate.com/maryland-fried-chicken/
  2. https://www.thespruceeats.com/chicken-a-la-maryland-recipe-1375478
  3. https://marylandsbest.maryland.gov/chicken-a-la-maryland/
  4. https://marylandsbest.maryland.gov/maryland-fried-chicken/
  5. https://www.bbc.com/travel/article/20231112-maryland-fried-chicken-a-storied-dish-with-titanic-history
  6. https://www.mentalfloss.com/history/titanic/11-items-on-titanics-final-menus
  7. https://www.visitmaryland.org/article/chicken-maryland-recipe
  8. https://preservationmaryland.org/maryland-fried-chicken/
  9. https://dawnoffood.com/2013/03/16/maryland-fried-chicken/
  10. https://prawncocktailyears.com/2016/07/chicken-maryland/
  11. http://www.theoldfoodie.com/2015/04/in-search-of-original-maryland-fried.html
  12. https://www.tasteatlas.com/fried-chicken/recipe/maryland-fried-chicken-recipe
  13. https://www.epicurious.com/recipes/food/views/maryland-fried-chicken-with-cream-gravy-109307
  14. https://www.seriouseats.com/maryland-fried-chicken-white-gravy-recipe
  15. https://www.nytimes.com/1972/05/07/archives/when-escoffier-fried-chicken-.html
  16. https://rachelhopecleves.com/2014/01/06/damn-recipe-for-chicken-a-la-maryland/
  17. https://oldlineplate.com/chicken-a-la-maryland/
  18. https://vintagekitchennotes.com/chicken-maryland-with-corn-red-pepper/
  19. https://kitchen.nine.com.au/recipes/chicken-maryland/5f4be8cf-b573-4b65-a02c-15aa01377e05
  20. https://www.smh.com.au/lifestyle/new-restaurant-of-the-year-1831-20060418-gdndw8.html
  21. https://www.researchgate.net/publication/294560531_Economic_migration_from_Italy_to_Australia_Voices_from_Emilia-Romagna
  22. https://acquire.cqu.edu.au/ndownloader/files/42551560
  23. http://ndl.ethernet.edu.et/bitstream/123456789/3145/1/12.pdf.pdf
  24. https://www.kythera-family.net/download/Souvlakia%27s%20Journey%20A%20Greek-Australian%20food%20odyssey.pdf
  25. https://blogs.unimelb.edu.au/international-house-melbourne/2020/09/10/what-was-on-the-menu-in-the-1960s/
  26. https://www.foodrepublic.com/1957593/retro-chicken-dishes-restaurants-dont-make-anymore/
  27. https://www.theguardian.com/lifeandstyle/2002/jun/29/foodanddrink.shopping
  28. https://www.bbc.co.uk/blogs/food/2011/11/weird-and-wonderful-food-pairi.shtml
  29. https://marylandstatefair.com/
  30. https://www.economist.com/1843/2021/07/02/american-fried-chicken-has-its-origins-in-slavery
  31. https://www.baltimoremagazine.com/section/fooddrink/classic-maryland-historical-dishes-recipes/
  32. https://rolandopujol.substack.com/p/maryland-fried-chicken-the-retrologists
  33. https://orgasmicchef.com/chicken-maryland/
  34. https://www.recipetineats.com/herb-garlic-chicken-marylands/
  35. https://www.youtube.com/watch?v=Gi8Xb1eWrzQ
  36. https://www.bosh.tv/recipes/air-fryer-plant-based-chicken-in-a-basket
  37. https://checooper.com/confit-chicken-maryland/
  38. https://cincinnatistate.ecampus.com/chicken-from-maryland-kiev-ferguson-clare/bk/9781841721637
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