Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 2 pounds boneless, skinless chicken thighs, trimmed and pounded to 3/4-inch thickness
- Marinade: 2 cups whole buttermilk, 2 tablespoons pure maple syrup, 2 tablespoons hot sauce, 1 tablespoon Diamond Crystal kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
- Coating: 2 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons baking powder, 2 teaspoons smoked paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, 1 teaspoon Diamond Crystal kosher salt, 1/2 teaspoon cayenne pepper
- Frying: 6 cups neutral oil, such as peanut, canola, or vegetable oil
- Serving: 6 warm Belgian-style waffles, 3/4 cup pure maple syrup, 3 tablespoons unsalted butter, 1 teaspoon hot sauce, 1/8 teaspoon fine sea salt, 2 tablespoons chopped fresh chives
Do This
- 1. Whisk the marinade, reserve 3 tablespoons for the coating, then marinate the chicken for 4 hours in the refrigerator.
- 2. Heat the oven to 200°F and set a wire rack over a rimmed baking sheet.
- 3. Mix the flour coating, drizzle in the reserved marinade, and rub it into small clumps for extra crunch.
- 4. Press chicken firmly into the coating and rest it on the rack for 10 minutes.
- 5. Fry in 350°F oil, 2 to 3 pieces at a time, for 7 to 9 minutes total, until the chicken reaches 165°F inside.
- 6. Warm maple syrup with butter, hot sauce, and salt for 3 to 4 minutes.
- 7. Serve each crispy chicken piece over a warm waffle with 2 tablespoons maple butter syrup and fresh chives.
Why You’ll Love This Recipe
- Made for maple syrup: A touch of maple in the buttermilk marinade helps the chicken taste right at home on a waffle.
- Big crunch, tender center: Cornstarch, baking powder, and little buttermilk-flour clumps create a craggy, brunch-worthy crust.
- Balanced flavor: Savory spices, gentle heat, buttery syrup, and fresh chives keep the dish rich without feeling one-note sweet.
- Home-cook friendly: Boneless chicken thighs fry quickly and stay juicy, making them much easier than whole bone-in pieces.
Grocery List
- Meat: 2 pounds boneless, skinless chicken thighs.
- Produce: Fresh chives for garnish.
- Dairy: Whole buttermilk and unsalted butter.
- Pantry: All-purpose flour, cornstarch, baking powder, Diamond Crystal kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, hot sauce, pure maple syrup, neutral frying oil, and prepared Belgian-style waffles.
Full Ingredients
For the Maple-Buttermilk Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed and lightly pounded to an even 3/4-inch thickness
- 2 cups whole buttermilk
- 2 tablespoons pure maple syrup
- 2 tablespoons hot sauce, such as Louisiana-style hot sauce
- 1 tablespoon Diamond Crystal kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For the Crunchy Dredge
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon cayenne pepper
- 3 tablespoons reserved maple-buttermilk marinade, set aside before the raw chicken is added
For Frying
- 6 cups neutral oil, such as peanut, canola, or vegetable oil, for a 1 1/2-inch depth in a large Dutch oven
- 1/2 teaspoon flaky salt, for finishing the hot chicken optional
For the Maple Butter Syrup and Serving
- 3/4 cup pure maple syrup
- 3 tablespoons unsalted butter
- 1 teaspoon hot sauce
- 1/8 teaspoon fine sea salt
- 6 prepared Belgian-style waffles, warmed until crisp
- 2 tablespoons finely chopped fresh chives
- Extra unsalted butter, for serving optional
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large bowl, whisk together the buttermilk, maple syrup, hot sauce, kosher salt, smoked paprika, garlic powder, and black pepper. Before adding the chicken, spoon 3 tablespoons of this clean marinade into a small covered container and refrigerate it; you will use it later to make the coating extra craggy.
Add the chicken thighs to the bowl and turn them until fully coated. Cover and refrigerate for 4 hours. For the best texture and flavor, do not marinate longer than 12 hours, because the buttermilk can make the chicken too soft if it sits too long.
Step 2: Set up your frying station
Remove the marinated chicken from the refrigerator 30 minutes before frying so it loses some of its chill; keep it covered while it sits. Heat the oven to 200°F. Set a wire rack inside a rimmed baking sheet for draining and holding the fried chicken. If you have a second rack, set it over another baking sheet for the dredged chicken.
Place an instant-read thermometer near the stove, along with tongs or a spider strainer. Fried chicken is much easier when everything is ready before the oil is hot.
Step 3: Make the craggy coating
In a wide, shallow bowl or baking dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, kosher salt, and cayenne pepper. Drizzle the reserved 3 tablespoons of clean marinade over the flour mixture.
Use your fingertips to rub the liquid into the flour until the mixture forms small, uneven clumps about the size of tiny peas. These little bits fry into the crunchy ridges that make this chicken especially good with waffles and syrup.
Step 4: Dredge the chicken
Lift one piece of chicken from the marinade and let the excess drip back into the bowl for about 5 seconds. Lay the chicken in the flour mixture and press firmly on all sides so the coating sticks well. Flip and press again, making sure the edges are coated.
Transfer the dredged chicken to the prepared rack and repeat with the remaining pieces. Let the coated chicken rest for 10 minutes at room temperature before frying. This short rest hydrates the flour and helps the coating stay on the chicken instead of falling off in the oil.
Step 5: Fry until deeply golden and juicy
Pour 6 cups neutral oil into a large Dutch oven or heavy pot; the oil should be about 1 1/2 inches deep. Heat over medium-high heat until the oil reaches 350°F. Carefully lower 2 to 3 pieces of chicken into the oil, leaving space between them so the temperature does not drop too much.
Fry the chicken for 4 minutes on the first side, then flip and fry for 3 to 5 minutes more, adjusting the heat as needed to keep the oil between 325°F and 340°F while the chicken cooks. The chicken is done when the crust is deep golden brown and the thickest part registers 165°F on an instant-read thermometer.
Transfer the fried chicken to the wire rack and sprinkle lightly with flaky salt, if using. Place the baking sheet in the 200°F oven to keep the chicken warm while you fry the remaining pieces. Let the oil return to 350°F before starting the next batch.
Step 6: Make the maple butter syrup
While the last batch of chicken drains, combine the maple syrup, unsalted butter, hot sauce, and fine sea salt in a small saucepan. Warm over medium-low heat for 3 to 4 minutes, stirring often, until the butter is fully melted and the syrup looks glossy. Keep it warm over very low heat, but do not let it boil hard.
The hot sauce should not make the syrup aggressively spicy; it simply cuts through the richness and makes the sweet maple flavor taste brighter with the fried chicken.
Step 7: Warm the waffles and serve
Warm the prepared waffles in a toaster on medium-high for 3 to 4 minutes, or until crisp on the outside and hot in the center. To serve, place 1 warm waffle on each plate and top with 1 piece of fried chicken.
Spoon 2 tablespoons of the warm maple butter syrup over each serving, letting some run into the waffle pockets while keeping plenty of the chicken crust exposed. Finish with chopped fresh chives and serve immediately with extra butter and hot sauce on the side, if desired.
Pro Tips
- Use chicken thighs for the easiest success: Boneless, skinless thighs stay juicy and are forgiving if your oil temperature fluctuates a little.
- Do not skip the 10-minute coating rest: It helps the flour hydrate and cling to the chicken, which means a sturdier crust.
- Use a thermometer for both oil and chicken: Start the oil at 350°F, fry mostly between 325°F and 340°F, and cook the chicken to 165°F inside.
- Drain on a rack, not paper towels: A rack keeps air moving around the crust so the bottom stays crisp instead of steaming.
- Serve syrup thoughtfully: Drizzle some over the plate, but keep part of the chicken uncovered so every bite still has crunch.
Variations
- Hot maple chicken and waffles: Increase the cayenne in the dredge to 1 teaspoon and stir 1 additional teaspoon hot sauce into the maple butter syrup.
- Honey-maple brunch chicken: Replace 1/4 cup of the maple syrup with 1/4 cup honey for a thicker, floral sweetness.
- Herby Sunday brunch version: Add 1 teaspoon finely chopped fresh rosemary to the maple butter syrup and garnish with fresh thyme instead of chives.
Storage & Make-Ahead
Fried chicken is crispiest right after cooking, but leftovers keep well in an airtight container in the refrigerator for 3 days. Store chicken, waffles, and syrup separately so the waffle and crust do not get soggy. Reheat chicken on a wire rack set over a baking sheet in a 375°F oven for 12 to 15 minutes, until hot and crisp and the center reaches 165°F. Freeze cooked chicken for up to 2 months; reheat from frozen on a rack in a 400°F oven for 20 to 25 minutes. The dry dredge can be mixed 1 month ahead and stored airtight at room temperature, and the maple butter syrup can be refrigerated for 1 week and rewarmed gently over low heat for 3 to 5 minutes.
Nutrition (per serving)
Calories: 820 kcal | Carbs: 78g | Protein: 38g | Fat: 39g | Saturated Fat: 11g | Fiber: 2g | Sugar: 34g | Sodium: 1320mg | Cholesterol: 185mg
