We certainly have shallow-fried chicken, but that's hardly unique to Maryland. It's a very common Southern dish, and not unknown to New England either. It's easier to accomplish than deep frying.
> Old-fashioned fried chicken, Maryland Style, has attained nation-wide fame, though discriminating Free Staters often have difficulty in recogniz- ing the concoction of that name foisted on a gullible public outside the State. The standard recipe calls for a young chicken, cut into pieces, floured, and fried in deep fat. According to the oldest custom it is served on a layer of fried cornmeal mush or a crisp johnnycake with cream gravy poured over the cornbread but not over the chicken.
(I gather T&R recently changed ownership so I don't really know what its current status is or whether its fried chicken is precisely as legendary as this 90s kid remembers.)
In the pre-WWI UK, absolutely no monarchist, status-conscious first-class-traveling Englishman would have thought of Maryland as exotic.
It was originally for crabs, and that particular dish really is a distinctive local tradition. Applying it to everything and calling it "Maryland" really only dates to the 70s.
Scrapple really is a local food, though it's not that different from other kinds of head cheese. The thing that makes it "scrapple" is the addition of cornmeal (maize), which helps it crisp up nicely when fried.
Americans get weird about off-cuts and organ meats. But if we called it "terrine de porc à la semoule de maïs" and served it with microgreens they'd sell it for $28 as an appetizer.