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]

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]

In Australia, the term "Chicken Maryland" simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick.^[6]

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.^[7][8][9]

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.^[10][11]

• List of regional dishes of the United States