This Crispy Maple Southern Fried Chicken is what happens when comfort food meets a touch of sweetness. If you're looking to add a unique twist to a classic favorite, this recipe brings the best of both worlds with its crispy coating and hint of maple.
Chicken drumsticks are the star, offering juicy meat that cooks evenly. The buttermilk tenderizes the chicken while adding a tangy base for flavor absorption. Maple syrup introduces a sweet note that complements the savory spices. The mixture of flour and cornmeal creates a crunchy coating, with paprika, garlic powder, and onion powder providing a savory backbone. Cayenne pepper adds a hint of heat that balances the sweetness. Eggs act as a binder, ensuring the coating sticks. Finally, don't skimp on the salt and pepper for seasoning.
Pair this delicious fried chicken with a side of coleslaw or a fresh garden salad to add some crunch and freshness. Mashed potatoes or cornbread are also excellent accompaniments for a hearty meal. For drinks, a glass of iced tea or lemonade complements the flavors beautifully.
Start by mixing your marinade: combine the buttermilk and maple syrup in a large bowl. Place the chicken drumsticks in the mixture, making sure they're fully submerged. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 2 hours, or overnight if you can — the longer, the better for flavor infusion.
While your chicken is marinating, prepare your coating. In a separate bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This blend will ensure each piece is packed with flavor in every bite.
Once the chicken is ready, set up your dipping station. Beat the eggs in a shallow dish. Remove the drumsticks from the marinade and let the excess drip off. Dip each piece into the beaten eggs, making sure it's completely covered.
Then, transfer the drumstick to the flour and cornmeal mixture, pressing it gently to ensure a good, even coating. Shake off any excess before setting the prepared chicken aside on a plate.
Heat oil in a large skillet over medium-high heat. You want enough oil to cover the chicken about halfway up. Once the oil is hot (test it by dropping in a small piece of the coating — it should sizzle immediately), carefully place the chicken in the skillet. Fry in batches, turning occasionally, until golden brown and crispy. This should take about 15-20 minutes per batch. Keep an eye on the temperature to avoid burning.
Once cooked, let the fried chicken drain on paper towels to remove excess oil. This helps keep the crust crispy.
Share