Chicken Maryland
Indulge in the rich, Southern-inspired flavors of Chicken Maryland, a classic dish that combines crispy fried chicken with a unique twist of caramelized bananas and a creamy parsley-infused sauce. This recipe features tender chicken leg quarters marinated in buttermilk for ultimate succulence, then coated in a spiced flour mixture and fried to golden perfection. Complemented by lightly browned sliced bananas and a luscious cream sauce, Chicken Maryland is a vibrant blend of textures and sweet-savory flavors that will elevate any dinner table. Perfect for special occasions or a comforting weeknight meal, this dish pairs wonderfully with mashed potatoes or your favorite side for a hearty, gourmet experience. Keywords: Chicken Maryland recipe, Southern fried chicken, creamy parsley sauce, caramelized bananas, crispy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces chicken leg quarters
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1.5 cups vegetable oil
- 2 tablespoons butter
- 2 medium, sliced banana
- 1 cup heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by marinating the chicken. Place the chicken leg quarters in a large bowl. Pour the buttermilk over the chicken and ensure all pieces are well covered. Let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
In a large shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, ensuring they are well coated on all sides. Set aside on a plate.
In a large, heavy skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Carefully add the chicken pieces to the hot oil, skin-side down. Fry in batches if necessary to avoid overcrowding.
Cook the chicken for about 10-12 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
While the chicken is frying, in a separate skillet, melt the butter over medium heat. Add the sliced bananas and fry them until lightly browned, about 2-3 minutes on each side.
Once the chicken is done, remove it from the skillet and drain on a wire rack or paper towels.
In a small saucepan, gently heat the heavy cream until it begins to bubble, then lower the heat and simmer for 5 minutes. Stir in the chopped parsley right before serving.
Arrange the fried chicken and bananas on a serving plate. Drizzle with the warm cream sauce.
Serve immediately with mashed potatoes or your choice of side dish.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 33.7 g | 169% | |
| Polyunsaturated Fat | 50.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
