Chicken Maryland is a popular cut of chicken that includes both the thigh and drumstick in one piece. This combination makes it flavourful, juicy, and perfect for a variety of cooking methods. The name is often associated with a classic fried chicken dish, but the term primarily refers to the cut itself.
Unlike chicken breast, which can dry out quickly, chicken Maryland has a higher fat content, meaning it stays tender and moist during cooking. This makes it ideal for roasting, pan-frying, and slow-cooking.
How is Chicken Maryland Different from Other Cuts?
If you’re unfamiliar with chicken Maryland, it helps to understand how it compares to other common cuts.
| Cut | Includes | Best For | Fat Content |
| Chicken Maryland | Thigh + Drumstick | Roasting, frying, slow cooking | Higher, keeps it moist |
| Chicken Breast | Lean white meat | Grilling, baking, stir-frying | Low, can dry out |
| Chicken Thigh | Dark meat | Roasting, braising, pan-frying | Medium, tender |
| Chicken Drumstick | Lower leg | Grilling, baking, slow cooking | Medium, juicy |
Because it includes both the thigh and drumstick, chicken Maryland has the best of both worlds—rich, dark meat with plenty of natural juiciness.
Best Ways to Cook Chicken Maryland
1. Oven-Roasted Chicken Maryland – Crispy Skin, Juicy Meat
Roasting is one of the easiest ways to cook chicken Maryland while keeping the skin crispy.
How to Roast Chicken Maryland:
- Preheat the oven to 200°C (400°F).
- Pat the chicken dry with paper towels—this helps the skin crisp up.
- Rub with olive oil, salt, pepper, garlic powder, and paprika for extra flavour.
- Place on a baking rack over a lined tray to allow even air circulation.
- Roast for 40-45 minutes, or until the internal temperature reaches 75°C (165°F).
- Let the chicken rest for 5 minutes before serving.
✔ Pro Tip: For ultra-crispy skin, start roasting at 220°C (425°F) for the first 10 minutes, then reduce the heat.
2. Pan-Fried Chicken Maryland – Golden and Crispy
If you love crispy, golden skin, pan-frying is a great option.
How to Pan-Fry Chicken Maryland:
- Heat a heavy pan (cast iron works best) over medium heat.
- Add a small amount of oil and place the chicken skin-side down.
- Cook for 10 minutes without moving, until the skin is golden and crispy.
- Flip the chicken, lower the heat, and cook for another 15 minutes, covering with a lid.
- Check that the internal temperature reaches 75°C (165°F) before serving.
✔ Pro Tip: For extra flavour, add butter, garlic, and fresh herbs in the last 5 minutes.
3. Slow-Cooked Chicken Maryland – Fall-Off-The-Bone Tender
Slow cooking makes chicken Maryland incredibly tender while infusing it with deep flavour.
How to Slow Cook Chicken Maryland:
- Season the chicken with salt, pepper, and fresh thyme.
- Place in a slow cooker with garlic, onion, and 1 cup of chicken broth.
- Cook on low for 6-7 hours or high for 3-4 hours.
- For crispy skin, place under the grill (broiler) for 5 minutes before serving.
✔ Pro Tip: Use the cooking liquid to make a rich gravy for serving.
4. Classic Chicken Maryland – Fried Southern-Style
The term “Chicken Maryland” is often associated with a traditional Southern fried chicken dish.
How to Make Classic Fried Chicken Maryland:
- Marinate the chicken in buttermilk for at least 2 hours (overnight is best).
- In a bowl, mix flour, salt, pepper, paprika, and garlic powder.
- Remove the chicken from the marinade and dredge in the flour mixture.
- Heat vegetable oil in a deep pan to 180°C (350°F).
- Fry for 12-15 minutes, turning occasionally, until golden brown.
- Drain on paper towels and serve hot.
✔ Pro Tip: Serve with gravy, mashed potatoes, and corn for a classic Maryland meal.
Best Marinades and Seasonings for Chicken Maryland
Chicken Maryland is versatile, meaning it pairs well with different marinades and spice rubs.
Flavourful Marinades:
- Lemon Herb: Olive oil, lemon juice, garlic, rosemary
- Spicy BBQ: Smoked paprika, brown sugar, mustard
- Asian Style: Soy sauce, ginger, sesame oil
Dry Spice Rubs for Roasting:
- Garlic and Paprika: Perfect for oven-baking
- Cajun Spice: Adds a bit of heat
- Italian Herbs: Oregano, thyme, basil
✔ Pro Tip: Marinate for at least 2 hours (or overnight) for the best flavour.
Common Mistakes to Avoid When Cooking Chicken Maryland
Cooking at the Wrong Temperature
Too low, and the skin won’t crisp up. Too high, and the outside burns before the inside is cooked. Stick to medium heat for frying and 200°C (400°F) for roasting.
Skipping the Resting Time
Letting the chicken rest for 5-10 minutes before serving allows the juices to redistribute, keeping the meat moist.
Overcrowding the Pan
If pan-frying, cooking too many pieces at once reduces heat and leads to steaming instead of crisping. Cook in batches if needed.
Not Using a Meat Thermometer
Checking doneness by cutting into the meat can cause moisture loss. Use a thermometer instead and cook until 75°C (165°F) internally.
Perfect Chicken Maryland Every Time
Now that you know everything about chicken Maryland, you can cook it to perfection every time. Whether roasted, fried, or slow-cooked, the key is seasoning well, cooking at the right temperature, and allowing it to rest before serving.
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FAQs
Is Chicken Maryland the same as chicken thigh?
No, it includes both the thigh and drumstick in one cut, while a regular thigh is a separate piece.
Can I cook Chicken Maryland from frozen?
Yes, but increase the cooking time. Roast at 180°C (350°F) for 60 minutes, checking the internal temperature.
What’s the best way to get crispy skin?
Pat the chicken dry before cooking and start at high heat for the first 10 minutes before reducing the temperature.
Can I use Chicken Maryland in a stew?
Yes, but remove the skin first to prevent it from becoming rubbery.
What sides go well with Chicken Maryland?
Mashed potatoes, roasted vegetables, coleslaw, or fresh salad.