Chicken à la Maryland
A sophisticated Chicken à la Maryland offers a unique twist on traditional fried chicken, paying homage to Auguste Escoffier.
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Instructions
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Preheat the oven to 375 F.
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Marinate chicken in buttermilk for 1 hour, then drain.
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Melt butter in a pan and set aside.
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Prepare three shallow bowls with flour, beaten eggs, and breadcrumbs.
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Dredge each chicken piece through the flour, then egg, then breadcrumbs.
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Arrange chicken in a roasting pan and generously drizzle with the reserved melted butter.
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Bake for 30 to 40 minutes, flipping once, until golden brown.
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For the Béchamel: Melt butter in a saucepan, whisk in flour to form a paste, and cook for 2 minutes.
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Gradually add milk while whisking, then cook until the sauce thickens and is smooth. Season with salt and nutmeg, then remove from heat.
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For the Banana Garnish: Melt butter in a skillet and sauté banana slices until golden brown, turning once.
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Serve 2 pieces of chicken per person, topped with béchamel sauce and garnished with sautéed banana slices.