 Chicken Maryland, a form of pan-fried chicken, often marinated in buttermilk, served with cream gravy and native to the state of Maryland. The recipe spread beyond the United States to the haute cuisine of Auguste Escoffier and, after heavy modification, found a place in the cuisines of Britain and Australia. The dish is made when a pan of chicken pieces and fat, as for pan frying, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".
