📝 About This Recipe
A true icon of American regional cooking, Chicken Maryland bridges the gap between Southern soul and Mid-Atlantic elegance. This dish features succulent chicken pieces dredged in seasoned flour and golden breadcrumbs, shallow-fried to a perfect crunch, and served with its signature rich cream gravy and sweet sautéed bananas. It is a sophisticated, nostalgic masterpiece that offers a unique harmony of savory, salty, and sweet flavors.
🥗 Ingredients
The Chicken
- 1 whole Chicken (approx. 3-4 lbs, cut into 8 pieces, skin on)
- 1 cup Buttermilk (for soaking)
- 1.5 teaspoons Fine Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Breading
- 1 cup All-purpose flour (divided)
- 2 large Eggs (beaten)
- 1.5 cups Panko or fine breadcrumbs
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme (rubbed)
- 1/2 cup Vegetable oil (for shallow frying)
- 2 tablespoons Unsalted Butter (added to oil for flavor)
Cream Gravy & Sides
- 1 cup Heavy Cream (or whole milk)
- 2 pieces Bananas (firm, peeled and halved lengthwise)
- 4 pieces Bacon slices (cooked until crispy for garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Place them in a bowl with the buttermilk and let sit for at least 15 minutes.
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2
Prepare your breading station: Place 1/2 cup of flour in the first shallow bowl. In a second bowl, whisk the eggs with a splash of water. In a third bowl, mix the breadcrumbs, paprika, thyme, and the remaining 1/2 cup of flour.
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3
Dredge each chicken piece first in the plain flour, shaking off the excess. Dip into the egg wash, then coat thoroughly in the seasoned breadcrumb mixture, pressing gently to adhere.
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4
Place the breaded chicken on a wire rack for 10 minutes before cooking; this helps the coating set and prevents it from falling off in the pan.
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5
In a large heavy-bottomed skillet (cast iron is ideal), heat the vegetable oil and 1 tablespoon of butter over medium heat until shimmering.
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6
Carefully place the chicken pieces in the skillet, skin-side down. Do not overcrowd the pan; cook in batches if necessary. Fry for 8-10 minutes per side until the crust is deep golden brown.
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7
Once browned, reduce the heat to medium-low, cover the pan with a lid, and cook for another 10-12 minutes. This ensures the chicken is cooked through to 165°F (74°C) while remaining juicy.
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8
Remove the chicken to a warm platter. Drain all but 2 tablespoons of the fat from the skillet, keeping the flavorful browned bits (fond) in the pan.
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9
In the same skillet, melt the remaining tablespoon of butter. Add the halved bananas and sauté for 2 minutes per side until caramelized and soft. Remove and set aside with the chicken.
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10
To make the gravy, whisk 1 tablespoon of flour into the remaining fat in the pan. Cook for 1 minute until bubbly and light brown.
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11
Slowly pour in the heavy cream while whisking constantly. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and plenty of black pepper.
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12
Serve the chicken hot, drizzled with the cream gravy, garnished with the fried bananas, crispy bacon, and a sprinkle of fresh parsley.
💡 Chef's Tips
Always use a meat thermometer to ensure the chicken reaches 165°F without overcooking. If the breadcrumbs are browning too fast, lower the heat immediately and add a touch more oil. For the most authentic flavor, use a mix of lard and butter for frying. Letting the breaded chicken rest on a rack before frying is the secret to a coating that never peels off. Ensure your bananas are 'just ripe'—if they are too soft, they will turn to mush in the pan.
🍽️ Serving Suggestions
Serve with a side of fluffy mashed potatoes to soak up the extra cream gravy. A bright, vinegary coleslaw provides a necessary acid hit to cut through the richness. Pair with a chilled glass of Chardonnay or a crisp Sparkling Apple Cider. Traditional corn pone or warm buttermilk biscuits make excellent bread accompaniments. Add a few steamed asparagus spears for a pop of color and freshness.