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.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 8 min


INGREDIENTS

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DIRECTIONS

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, and spices 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.



SERVING SUGGESTIONS

Serve with Chook'n Cornmeal Waffles and a drizzle of maple syrup for a delicious Southern breakfast or dinner.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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