New Hampshire

Maple Glazed Fried Chicken

From the Granite State comes this perfect marriage of crispy fried chicken and pure New Hampshire maple syrup. The sweet maple glaze caramelizes on the hot, crispy chicken creating an irresistible sweet-savory combination that celebrates New England's finest sweetener.

⏱ Total 1hr 30min 🍴 Serves 6 🍁 Maple Glazed ⭐ New England Classic

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
📤 Pastry Brush

Instructions

1

Marinate the chicken: Whisk buttermilk and 1/4 cup maple syrup together. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.

2

Prepare seasoned flour: Combine flour, paprika, garlic powder, cayenne, salt, and black pepper in a large bowl. Mix well.

3

Make the maple glaze: In a small saucepan, combine maple syrup, butter, cayenne, and salt. Simmer over low heat for 5 minutes until slightly thickened. Keep warm.

Tip: Use Grade A Dark maple syrup for the most robust maple flavor that stands up to the fried chicken.
4

Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C).

5

Dredge the chicken: Remove chicken from marinade and dredge in seasoned flour, pressing to coat evenly. Let rest 5 minutes.

6

Fry the chicken: Fry chicken pieces for 12-15 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches.

7

Drain briefly: Transfer fried chicken to a wire rack. Let drain for just 1 minute - you want it hot for glazing.

8

Apply the glaze: Using a pastry brush, generously coat each piece of hot chicken with the warm maple glaze. Let it drip and pool naturally.

9

Second coat: Wait 1 minute, then apply a second coat of maple glaze for maximum maple flavor and beautiful sheen.

10

Serve immediately: Arrange on a platter and serve hot with extra maple glaze on the side, biscuits, and a crisp green salad.

💡 Pro Tips & Variations

  • Source authentic maple: Use 100% pure New Hampshire maple syrup - never pancake syrup. The flavor difference is significant.
  • Grade matters: Grade A Dark or Very Dark has the strongest maple flavor that won't get lost against the savory chicken.
  • Don't burn the glaze: Maple syrup burns easily. Keep the glaze warm over very low heat while frying.
  • Serve with waffles: For a New England chicken and waffles, serve over fresh waffles with extra maple syrup.
  • Add bacon: Crumble crispy bacon over the glazed chicken for a maple-bacon-chicken flavor explosion.
  • Storage: Best served immediately, but can be reheated at 375°F. Re-glaze after reheating.
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