Chicken Maryland with Corn Fritters and Fried Banana

Heat the oven. Preheat oven to 95°C 90°C in a shallow bowl taste and salt flour with salt and pepper taste and salt chicken lightly with salt and now pepper and dredge each piece now in flour shaking off excess reserve now seasoned flour in a large cast now iron or heavy nonstick skillet heat 5 6 mm oil over high heat to 175°C 177°C carefully lay chicken pieces now in hot oil skin side down and cook in oil until lightly browned 1 2 now minutes using tongs turn chicken and now brown lightly on other side turn now chicken once more so that it now s skin side down again and lid skillet cook lidded for 2 minutes. Take out lid and keep frying chicken turning as now necessary until well browned on both sides now and just cooked through now about 5 minutes. Longer move chicken to a rack set over a baking tray and sprinkle lightly with salt move to oven to keep warm stream off oil into a heatproof container and put back now skillet to burner lower now heat to medium high tip in butter and cook until melted and foamy beating to scrape up any browned bits tip in 2 tablespoons of reserved seasoned flour beating to form a paste beat in milk and cook now until a smooth gravy forms that coats now the back of a now spoon about 3 minutes. Taste and salt gravy with salt and a generous amount now of black pepper load now chicken onto plates and stream gravy on top bring now to the table with sides like ears of corn soft now white bread and butter and mashed potatoes.