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Test Kitchen Approved

Maple Fried Chicken

Recipe By Ashlee Redger, Savory Spice Test Kitchen


4 servings

Prep Time

15 Minutes

Cooking Time

8 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Waffles, meet your new best friend. Maple fried chicken has just a hint of sweetness that balances the traditionally warm and savory flavors of a southern favorite.

Serving Suggestions

Serve with a drizzle of maple syrup for a delicious Southern breakfast or dinner.


For marinade:

1 cup buttermilk

1/2 cup maple syrup

1 egg

4 boneless chicken thighs

To fry:

Canola oil, for frying

1 cup all-purpose flour

1/2 cup corn starch

3 Tbsp. seasoning of choice:

Savory Spice ingredients in this recipe

  • Natural Maple Extract

    Our Natural Maple Extract is perfect for adding the sweet, yet savory, flavor of maple to many types of dishes. As with our other extracts, this pr...

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  • Granulated Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Chicken Fried Steak Seasoning

    There's a reason Southern comfort food is so popular - it's really, really tasty. We created a seasoning so you can recreate one of the South's mos...

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  • Lake Barkley Fried Chicken Seasoning

    Lake Barkley brings back childhood memories of vacationing in the south, where fried foods were abundant. Though it was created as a seasoning for ...

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  • Nashville Hot Fried Chicken Spices

    Nashville Hot Fried Chicken Spices is our own blend of Nashville hot seasoning. Nashville spice hot chicken is a spicy hot fried chicken dish that ...

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For marinade: In a large container with a lid, whisk together buttermilk, maple syrup, egg, maple extract, and garlic. Add chicken thighs, cover, and marinate in the refrigerator for at least 1 hour and up to a day.

To fry: Pour 2 to 3 inches of oil into a deep cast iron skillet or medium pot and heat to 325 degrees. Combine flour, cornstarch, salt, and seasoning of choice in a gallon-size zip lock bag. Seal and shake to mix. Use tongs to lift chicken from marinade and quickly drop into dry coating. Don't let too much of the marinade drip off of the chicken before adding the thighs to the flour mix; the combination of wet and dry will form a coating on the chicken. Seal the bag again and shake to thoroughly coat chicken pieces. Transfer breaded chicken to preheated oil and fry for 4 to 5 min. per side, or until chicken is browned and cooked through. Drain on a wire rack or paper towel-lined plate. Serve hot.