Maple Buttermilk Fried Chicken
From the Green Mountain State comes this fried chicken that celebrates Vermont's world-famous maple syrup. The buttermilk brine is sweetened with maple, and the finished chicken is glazed with warm maple butter. It's the taste of a Vermont sugarhouse in crispy fried form.
Equipment Needed
Instructions
Make the maple brine: Whisk together buttermilk, 1/3 cup maple syrup, and salt. Add chicken, cover, and refrigerate for at least 4 hours or overnight.
Prepare seasoned flour: Combine flour, paprika, garlic powder, cayenne, salt, and pepper in a large bowl.
Make the maple butter glaze: Combine maple syrup, butter, cayenne, and salt in a small saucepan. Warm over low heat until butter melts. Keep warm but don't boil.
Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C).
Dredge the chicken: Remove chicken from maple buttermilk, let excess drip off. Coat thoroughly in seasoned flour. Rest 5 minutes.
Fry the chicken: Fry chicken pieces 12-15 minutes per side until golden brown and internal temp reaches 165°F. Work in batches.
Drain briefly: Transfer to wire rack for 1-2 minutes.
Apply the glaze: While chicken is hot, brush generously with warm maple butter glaze. Let it drip and create a beautiful amber coating.
Double glaze: Wait 2 minutes, then apply a second coat for maximum maple flavor.
Serve Vermont style: Arrange on a platter with extra maple butter for dipping. Serve with buttermilk biscuits, apple cider, and sharp Vermont cheddar.
💡 Pro Tips & Variations
- Grade A Dark: Vermont maple syrup comes in grades. Grade A Dark (formerly Grade B) has the strongest maple flavor for cooking.
- Source Vermont maple: Look for "100% Pure Vermont Maple Syrup" on the label. It's worth seeking out for this recipe.
- Don't burn the glaze: Maple syrup burns easily. Keep it warm over low heat, never high.
- Glaze while hot: The maple butter adheres best to piping hot chicken.
- Maple sugar finish: Sprinkle a little maple sugar over the glazed chicken for extra Vermont flair.
- Pair with cheddar: Sharp Vermont cheddar and maple are a classic combination - serve some alongside.