Chicken Maryland

Our Father’s Day lunch was a recollection of sorts from both sides of the family. Dessert was (as I mentioned in my previous blog) a reminiscent of my dad’s childhood days, while our main meal was a remembrance of my mom.

She would often prepare this dish, which then I thought was an Amie original. Apparently, it was passed on to her by her grandmother (Lola Amading); dad goes on to say that she and him would eat it at her lola’s house when they were much younger.

throwback to my parents’ ultra hip and younger days! hihi

Fast-forward to today, I tried to whip up something that was close to what we used to enjoy that was Chicken Maryland. Back then, my mom’s chicken was swimming in gravy but because I did not have enough ingredients (MY MISTAKE! ehehe); I just covered the top in the attempt to make it look like my meat was floating. Eh, well.

THIS WAS A FULL-BLOWN COMFORT FOOD – fried chicken, fries, béchamel sauce ! It’s like a kid’s dream baon for school! I thought back then it was a brilliant creation, a culinary genius! Well, I still do now.

Now this is my mom’s (and mine’s hihi) recipe. YES, FINALLY!! Been copying other people’s flairs for far too long. 🙂

I miss her desperately whenever I prepare her dishes. 🙁 So this post, I dedicate to her, and her joy of cooking. 🙂

Chicken Maryland


  • six pieces of chicken (mine was a combination of two leg quarters, halved; and one chicken breast, halved)
  • 1 cup of milk (for the marinating)
  • 3 eggs
  • 1 cup of bread crumbs
  • 1/2 cup of all-purpose flour
  • 1/2 cup cornstarch
  • 3 potatoes (sliced into wedges)
Béchamel Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • half and half – 1/2 cup milk : 1/2 cup cream (or more, depending on the consistency that you prefer. I always opt for a thicker gravy.)
  • 1 tbsp garlic powder
  • 1/8 tsp nutmeg (optional)
  • salt and pepper, to taste


  • In a bowl, submerge the chicken in milk and marinate it inside the refrigerator at least one hour prior to preparation
  • Preheat the oven to 190 C (or 375 F)
  • Start breading the chicken with the standard breading procedure – drop and dredge each chicken in plate of cornstarch and flour (this will make the coating an even shade of golden brown after frying, do not forget to put salt and pepper in the flour mixture); place floured chicken in a bowl of beaten eggs, then lastly, coat it in breadcrumbs (in summary, that’s flour, eggs then breadcrumbs). Set aside.
  • Place breaded chicken in a baking dish, then bake them for 40 minutes, turning it once (or you can choose to fry it, either way works!)
  • Prepare the fries: peel and slice the potatoes into wedges. Fry them in batches until they come out golden brown. Set aside.
  • Prepare the béchamel sauce while chicken is in the oven. Melt the 3 tbsp of butter in a large saute pan and mix in the flour until it forms a smooth, even paste. Heat the half and half in a microwave, then gradually add the heated milk and cream onto the flour paste. Continue mixing until the sauce is smooth and thickened. Add the garlic powder, nutmeg, salt and pepper per your desired taste (gently, it might come out too salty haha).
  • To assemble the dish: arrange the baked chicken onto a warm serving bowl, garnish it with potato wedges, then lastly, pour in the béchamel sauce.
  • Serve and enjoy!


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