This vintage chicken dish, consisting of breaded chicken with white gravy, corn pudding, and fried bananas, was pretty popular growing up in the 80's. This rendition is slightly more modern, but the essence is there. And it's still amazing.
A vintage chicken dinner recipe
This retro chicken recipe (a vintage classic) was a treat growing up. We were excited to order it at a restaurant, probably because we never ate it at home.
It was a fried breaded chicken breast served with white gravy, creamed corn, fried bananas, and a piece of roasted red pepper. Sometimes, a thin slice of ham came on top of the chicken and below the 'decorative' red pepper.
As I was researching this recipe again a few years ago I came up with two discoveries: in Australia chicken maryland is the name given to the cut that includes the thigh and skin-on drumstick, and when it comes to this vintage recipe, it doesn't include all the components.
So, here is my take: a slightly modernized Chicken Maryland with sweet corn pudding (no creamed stuff), incredibly crunchy baked breaded chicken and fried bananas. No roasted red pepper or ham, though you can certainly include them.
Ingredient list
For the chicken, gravy and bananas:
- Whole chicken breasts: boneless and skinless
- All-purpose flour.
- Salt and black pepper.
- Panko bread crumbs.
- Eggs: fresh, large.
- Olive oil.
- Unsalted butter.
- Onion powder.
- Garlic powder.
- Chicken stock.
- Milk.
- Heavy cream.
- Chopped chives: green onions also work.
- Bananas.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
For the corn pudding:
- Corn kernels: fresh or frozen
- Unsalted butter.
- Olive oil.
- Onion.
- Eggs: fresh, large.
- Whole milk.
- Heavy cream.
- All-purpose flour.
- Fresh basil.
- Sugar.
- Salt.
- Black pepper.
- Shredded cheese: I use Gruyere, Parmesan and Cheddar
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Ham or bacon: add a few strips to the plate.
- Red peppers: you can grill them or buy roasted red peppers, a much simpler option than making them at home.
- Corn fritters: substitute them for the corn pudding. Zucchini corn fritters also work.
Corn pudding
The best way is to make a big pudding and serve it by spoonfuls, family-style. It turns out creamier than when baking it in individual ramekins. So choose your favorite way.
Breading
It has three steps: seasoned flour, egg and bread crumbs.
A tip to make it less messy: use only one hand as they will also be 'breaded'. If you use both, you'll have no free hand.
Baked chicken
There's nothing like panko bread crumbs to achieve maximum crunchiness.
Don't add too much oil. You can check and add more during baking.
And you can also make this dish with fried chicken cutlets!
White gravy
It's flavorful and easy to make, even without drippings.
You can make it ahead and refrigerate it for a few days in an airtight container.
Bananas
They must be fried or sauteed (lightly cooked in oil or butter) at the last possible minute because they soften up and turn brown quickly.
You can serve them halved or sliced.
Steps to make Chicken a la Maryland
- Measure all ingredients before starting any of the components.
- Make the corn pudding first.
- Bread the chicken.
- Prepare the gravy while the chicken is baking.
- Fry the bananas at the last minute.
Related recipes you might like:
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Chicken with White Gravy (a la Maryland)
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Ingredients
For the corn pudding:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cups corn kernels, fresh or frozen (defrosted)
- ⅓ cup chopped onion
- 3 eggs
- ½ cup whole milk
- ⅔ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- ⅛ teaspoon Black pepper , or to taste
- ⅛ teaspoon sugar
- ¾ cup shredded cheese, such as Parmesan, white Cheddar, Monterrey Jack or Fontina
For the baked breaded chicken:
- 4 chicken breasts, whole, boneless and skinless
- 1 cup flour
- Salt and black pepper, to taste
- 1 cup panko breadcrumbs
- 2 eggs
- 2 tablespoons water
- Olive oil for baking
For the white gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅔ cup hot chicken stock
- ½ cup milk
- 3 tablespoons heavy cream
- Salt and black pepper
- 2 tablespoons chopped chives
For the bananas:
- 2 bananas, peeled, cut in half and then in quarters
- 4 teaspoons butter
Instructions
- Make the corn pudding first. While it's baking, prepare the chicken and cook it in the same oven.
- Fry the bananas at the last moment.
For corn pudding:
- Turn on the oven to 375°F (190ºC).
- Butter a large ceramic or glass dish.
- If fresh, cook ⅔ cup heavy cream in salted boiling water until soft. If frozen, let the corn come to room temperature and drain excess water.
- Melt 1 tablespoon unsalted butter and 2 tablespoons olive oil in a skillet, and add the corn and ⅓ cup chopped onion and let it soften a little over medium heat for a few minutes. Remove from the heat and reserve.
- In a large bowl stir 3 eggs with ½ cup whole milk and ⅔ cup heavy cream. Don’t beat, just integrate well.
- Sift 2 tablespoons all-purpose flour over the egg mixture and stir well with a wire whisk.
- Add the corn mixture, 2 tablespoons chopped fresh basil, ⅛ teaspoon sugar, 1 ½ teaspoons salt and ⅛ teaspoon Black pepper . Mix well.
- Add ½ cup of the shredded cheese and stir everything.
- Place in the dish and sprinkle the remaining ¼ cup cheese on top.
- Bake for about 40-45 minutes, until golden and puffed and almost firm inside. Don’t overbake or it will start to dry.
For the chicken:
- Preheat oven to 350ºF (180°C). Lightly oil a baking tray.
- Cut 4 chicken breasts horizontally in half so you have 8 thinner chicken pieces.
- Place 1 cup flour on a shallow plate and season with Salt and black pepper to taste. Place 2 eggs, lightly beaten on another shallow plate. Add 1 cup panko breadcrumbs to another shallow plate.
- Take one chicken piece at a time and coat it in the flour mixture, lightly shaking off excess.
- Dip it quickly in the egg mixture and then completely coat it in the panko breadcrumbs, making sure the crumbs are well adhered.
- Repeat with the rest of the chicken.
- Arrange in a single line on the prepared oven tray (you might need two trays), drizzle lightly with more olive oil and bake for 10 minutes. Turn over and bake for 5 or 10 more minutes until golden and fully baked inside.
For the white gravy:
- In a skillet melt 2 tablespoons butter.
- Add 2 tablespoons flour, ¼ teaspoon onion powder and ¼ teaspoon garlic powder and stir with a whisk to mix. Cook for a minute over low heat, stirring constantly.
- In a thin stream, slowly add ⅔ cup hot chicken stock and ½ cup milk while stirring constantly. Whisk to mix well and make sure there are no lumps.
- Remove from the heat, add 3 tablespoons heavy cream and season with Salt and black pepper to taste.
For the bananas:
- Melt 4 teaspoons butter in a skillet over medium heat and add 2 bananas.
- Cook for about 1 minute on each side, until golden but not mushy. Serve immediately.
To serve:
- Place one chicken breast, whole or sliced in each serving plate. Pour some white gravy, add half a fried banana and one serving of corn pudding. Sprinkle plates with 2 tablespoons chopped chives on top of the gravy. Serve immediately.
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