A TRIO OF RECIPES FOR THE IDEAL STATESIDE DISH, CHICKEN MARYLAND

Chicken Maryland – or Chicken a la Maryland – is an American classic of fried chicken, made up of the thigh and drumstick, served up with cream gravy. The dish comes from the US state of Maryland, with Marylanders having their own signature recipes. And darn proud of it they are too. 

While most chefs across southern America fried chicken in pots using lard, oil or shortening, chefs in Maryland pan-fried their bird. They then cover the chicken firmly once browned, which not only fries the chicken but also steams it. 

But that’s not the end of the story. If it were, a Chicken Maryland recipe might not be that remarkable. Indeed, the recipe has a long history, with its first appearance in a newspaper being all the way back in 1886. Then very soon, it appeared in cookbooks. But not just any old cookbooks. In 1896, the dish emerged in Fannie Farmer’s The Boston Cooking School Cook Book. About a decade or so later, it emerged in Auguste Escoffier’s legendary French cookbook, Ma Cuisine. With that in mind, here’s a trio of recipes for the IDEAL stateside dish, Chicken Maryland.

ESCOFFIER’S CHICKEN MARYLAND

Chicken Maryland’s trip through time has resulted in many varieties of fried chicken. The great Auguste Escoffier’s recipe included a side of fried bananas. Yep, bananas! Indeed, it’s believed the inclusion of bananas was inspired by the fact that the main city in Maryland, Baltimore, was historically a major port for importing bananas from Latin America.

Escoffier’s version, in Ma Cuisine, also involves coating the chicken in flour, eggs and breadcrumbs, then frying in butter. As well as plating up with sautéed banana, why not serve some McCain crinkle cut chips as well? Crispy, golden and utterly delicious, these scrumptious chips are the perfect accompaniment to a Chicken Maryland dish.

INGREDIENTS

• 6 boneless chicken breast halves (cut in half lengthwise)
• 480g buttermilk
• 120g all-purpose flour
• 2 eggs (beaten)
• 150g dry breadcrumbs
• 6 tbsp, plus 3 tbsp butter (divided)
• McCain crinkle cut chips

Béchamel sauce:

• 2 1/2 tbsp butter
• 2 tbsp all-purpose flour
• 500ml milk
• 1 tsp salt
• a dash of freshly grated nutmeg

Garnish:

• 3 ripe, firm bananas (peeled and sliced)

METHOD

• Place the chicken and buttermilk in a large, shallow dish and leave to marinate in the fridge for roughly one hour.
• Preheat the oven to 190°C. In a large roasting pan, melt six tablespoons of the butter.
• Drain and remove the buttermilk. Cover each piece of chicken in the all-purpose flour, then the eggs, and finally the breadcrumbs.
• Lay out the chicken breasts in the roasting pan and bake until thoroughly cooked, turning over once.

Béchamel sauce:

• Meanwhile, heat up a large saucepan over a medium heat, melt the butter and whisk in the flour so it becomes a smooth paste and has a biscuity aroma.
• Continue whisking for a few minutes and then gradually pour in the milk.
• Carry on whisking and cook until the sauce is totally warmed through, smooth and thick.
• Take off the heat and season well with the nutmeg and salt.

Banana garnish:

• Melt the rest of the butter in a large pan over a medium heat.
• Fry the prepared banana slices in the butter until they turn golden brown.
• Plate up by laying two pieces of chicken on a warm plate then drench in a little béchamel sauce. Finally, garnish with a couple of slices of fried banana.

Read: How to make homemade KFC style chicken in 5 IDEAL steps

CHICKEN MARYLAND WITH HONEY AND CHILLI

With just enough spice to warm you through on a cold winter’s night, this buttery and delicious version of the famous chicken dish will be a big hit with you and your family. Prefer something a little milder? Simply swap half the chilli sauce with tomato sauce.

INGREDIENTS

• 4 chicken Marylands (as above)
• 1 tsp vegetable oil
• 1/2 tsp salt
• 1 lemon, cut into segments
• 25g butter
• 2 tsp honey
• 2 tsp Sriracha chilli sauce
• 2 tbsp fish sauce or soy sauce
• 5g finely chopped chives, to serve

METHOD

• Preheat your oven to 180°C. Tip the Marylands into a baking dish together with the oil and toss to coat.
• Lay out the chicken, skin side up, in a single layer. Season thoroughly and squeeze over the juice of the lemon segments. Combine the squeezed segments to the baking tray with the chicken. Cook for about half an hour, or until thoroughly cooked through.
• Put the butter and honey in a heatproof bowl and place in the microwave for 30 seconds until they become liquid.
• Add in the chilli sauce and fish sauce or soy sauce, brushing half of the mixture over the chicken.
• Bake for an additional half-hour or so, glazing with the other half of the mixture with 10 minutes to go, until the chicken is glazed and caramelised.
• Rest for a few minutes, garnish with the chives – and enjoy!

Or, if you’re in London and after spicy fried chicken, check out these; our 5 IDEAL chicken wings to chow down in London.

SUPER-EASY CHICKEN MARYLAND DISH

Craving the iconic dish but strapped for time? Consider this super-speedy one-pot chicken dish which is a breeze to make and deliciously succulent. It’s even tastier plated up with some sautéed mushrooms or baked tomatoes.

INGREDIENTS

• 1 chicken, jointed
• Salt and pepper
• 2tbsp plain flour
• 100g butter
• 2tbsp hot water

METHOD

• Place the chicken in a casserole dish. Add some salt and pepper. Scatter over the flour and smear with half of the butter.
• Melt the remaining butter in a saucepan with two tablespoons of hot water and pour over the chicken.
• Preheat oven to 200°C and bake for roughly half an hour, taking out of the oven twice to spoon the liquid over the meat.

So, what are you waiting for? This iconic dish isn’t nearly well known enough across this side of the pond. Change all that by cooking up one of these versions for friends or family today!