Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 1/2 cups buttermilk
- 2 tbsp pure maple syrup (for marinade)
- 2 tsp kosher salt (divided, plus more to taste)
- 1 tsp hot sauce
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- Smoked paprika, garlic powder, onion powder, dried thyme, dried sage, dried rosemary, ground allspice or nutmeg, cayenne, black pepper
- 3–4 cups neutral frying oil (vegetable, canola, or peanut)
- 3/4 cup pure maple syrup (for drizzle)
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1 1/2 tsp coarsely ground black pepper
- 1/4 tsp red pepper flakes
Do This
- 1) Marinate chicken 30 minutes in buttermilk, maple syrup, salt, and hot sauce.
- 2) Mix flour, cornstarch, salt, spices, and herbs for the cabin-spice crust.
- 3) Heat 3–4 cups oil in a 10–12 inch cast-iron skillet to 325–340°F over medium heat.
- 4) Dredge marinated chicken in seasoned flour, pressing to create a clinging crust; rest 5–10 minutes.
- 5) Fry chicken in batches 14–18 minutes, turning occasionally, until deep golden and 165°F inside; keep warm in a 250°F oven.
- 6) Simmer maple syrup, butter, cider vinegar, black pepper, red pepper flakes, and a pinch of salt 2–3 minutes to make the maple–black pepper syrup.
- 7) Drizzle warm syrup over hot fried chicken and serve immediately.
Why You’ll Love This Recipe
- Golden, shatteringly crisp fried chicken with a light, aromatic “cabin spice” crust that feels cozy and rustic.
- Warm maple–black pepper syrup brings sweet heat that pairs beautifully with the savory crust.
- All cooked in a cast-iron skillet for deep flavor, even browning, and that classic farmhouse feel.
- Approachable for home cooks: no deep fryer required, just clear steps and pantry-friendly ingredients.
Grocery List
- Produce: None required (optional: fresh thyme or sage for garnish)
- Dairy: Buttermilk, unsalted butter
- Pantry: Bone-in, skin-on chicken pieces; pure maple syrup; vegetable/canola/peanut oil; hot sauce; all-purpose flour; cornstarch; kosher salt; black pepper; smoked paprika; garlic powder; onion powder; dried thyme; dried sage; dried rosemary; ground allspice or nutmeg; cayenne; red pepper flakes; apple cider vinegar
Full Ingredients
For the Buttermilk–Maple Marinade
- 3 lb bone-in, skin-on chicken pieces (about 8 pieces: thighs and drumsticks)
- 1 1/2 cups buttermilk
- 2 tbsp pure maple syrup
- 2 tsp kosher salt
- 1 tsp hot sauce (any style you like)
For the Cabin-Spice Crust
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp dried thyme, crumbled
- 1/2 tsp dried sage, crumbled
- 1/2 tsp dried rosemary, finely crushed
- 1/4 tsp ground allspice or ground nutmeg
- 1/4 tsp cayenne pepper (use less or more to taste)
For Frying
- 3–4 cups neutral oil (vegetable, canola, or peanut), enough for about 1 inch depth in your skillet
For the Warm Maple–Black Pepper Syrup
- 3/4 cup pure maple syrup
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1 1/2 tsp coarsely ground black pepper (freshly cracked if possible)
- 1/4 tsp red pepper flakes (optional, for extra heat)
- Pinch of kosher salt
Optional Garnish
- Fresh thyme or sage leaves
- Extra cracked black pepper
Step-by-Step Instructions
Step 1: Marinate the Chicken in Buttermilk and Maple
In a large bowl or zip-top bag, whisk together the buttermilk, 2 tbsp maple syrup, 2 tsp kosher salt, and hot sauce until well combined. Add the chicken pieces and turn them so every piece is thoroughly coated.
Cover the bowl (or seal the bag), then refrigerate for at least 30 minutes and up to 8 hours. The buttermilk will tenderize the meat while the maple adds a gentle sweetness that will echo the final syrup.
If you are marinating longer than 2 hours, give the chicken a flip once or twice so everything stays evenly coated.
Step 2: Mix the Cabin-Spice Crust
In a large shallow dish (a pie plate or a wide bowl works well), combine the flour, cornstarch, 2 tsp kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried sage, dried rosemary, ground allspice or nutmeg, and cayenne.
Use a fork or whisk to mix thoroughly, breaking up any clumps of flour or spices. You want a well-blended, fragrant mixture. This is your cabin-spice crust: it should smell cozy and woodsy, with hints of smoke and herbs.
Step 3: Preheat the Cast-Iron Skillet and Oil
Set a 10–12 inch cast-iron skillet over medium heat. Pour in enough oil to reach about 1 inch up the sides of the pan (usually 3–4 cups depending on your skillet size).
Heat the oil slowly to 325–340°F. Use a deep-fry or instant-read thermometer clipped to the side of the skillet for accuracy. If you do not have a thermometer, drop a small pinch of the seasoned flour into the oil: it should sizzle immediately and rise to the surface, but not darken too quickly.
While the oil heats, set a wire rack over a rimmed baking sheet to hold the fried chicken. Preheat your oven to 250°F to keep finished pieces warm.
Step 4: Dredge the Chicken in the Cabin-Spice Crust
Remove the chicken from the marinade, letting excess buttermilk drip off but not wiping it completely clean. The light coating of buttermilk helps the crust cling.
Working one or two pieces at a time, press the chicken into the flour mixture, turning to coat all sides and getting flour under the skin where possible. Really press the flour on with your hands to create a rough, craggy surface for extra crunch.
Shake off any loose excess flour and place the coated pieces on a plate or tray. Let them rest for 5–10 minutes while the oil finishes heating; this helps the crust adhere and reduces flour fallout in the pan.
Step 5: Fry the Chicken Until Deep Golden and Crisp
When the oil reaches 325–340°F, carefully lower a few pieces of chicken into the skillet, skin side down, taking care not to crowd the pan. Fry in batches so each piece has space; overcrowding leads to uneven cooking and soggy crust.
Fry the chicken, turning occasionally, for about 14–18 minutes total, depending on the size of the pieces. Adjust the heat as needed to keep the oil between 300–325°F: too hot and the crust burns before the meat cooks; too cool and the chicken gets greasy.
The chicken is done when it is a deep golden brown and the thickest part of each piece reaches 165°F on an instant-read thermometer (avoid touching the bone). As pieces finish, transfer them to the wire rack, sprinkle lightly with salt if desired, and slide the tray into the 250°F oven to stay warm while you fry the remaining chicken.
Step 6: Make the Warm Maple–Black Pepper Syrup
Once all the chicken is fried and resting in the warm oven, make the syrup. In a small saucepan over low to medium-low heat, combine the 3/4 cup maple syrup, butter, apple cider vinegar, coarsely ground black pepper, red pepper flakes (if using), and a pinch of salt.
Stir gently as the butter melts and the mixture just comes to a tiny simmer around the edges, 2–3 minutes. Do not let it boil hard; you simply want everything warmed through and slightly thickened, with the butter fully incorporated and the pepper fragrant.
Taste and adjust: add a touch more vinegar for brightness, more black pepper for bite, or a pinch more salt if needed. Keep the syrup warm on the lowest heat or remove from the burner and cover until ready to serve.
Step 7: Serve with a Generous Maple–Pepper Drizzle
Transfer the hot fried chicken to a serving platter or a clean cast-iron skillet for a rustic presentation. Give the warm maple–black pepper syrup a stir, then spoon or drizzle it generously over the chicken, letting it pool in the nooks of the crispy crust.
Finish with extra cracked black pepper and a few fresh thyme or sage leaves if you have them. Serve immediately while the chicken is hot and the syrup is warm, with any remaining syrup on the side for dipping.
Pro Tips
- Buttermilk window: Aim for at least 30 minutes of marinating, but not more than 8 hours. Too long and the texture can become overly soft.
- Use a thermometer: For both oil temperature and doneness, a simple instant-read thermometer takes the guesswork out of frying and prevents undercooked or overcooked chicken.
- Keep the crust craggy: Press the flour mixture firmly onto the chicken and let it rest before frying. Those rough edges turn into extra crispy bits.
- Do not rush the syrup: Gentle heat keeps the maple bright and the pepper aromatic; boiling hard can make it too thick and sticky.
- Batch frying strategy: If your skillet is small, fry 3–4 pieces at a time and let the oil come back to temperature between batches for the best crust.
Variations
- Hotter cabin heat: Increase cayenne in the flour to 1/2 tsp and double the red pepper flakes in the syrup for a spicier version.
- Maple-mustard twist: Whisk 1–2 tsp whole-grain mustard into the finished maple–black pepper syrup for a tangier, slightly savory drizzle.
- Oven-finish option: For very large pieces, fry until nicely browned (about 10–12 minutes), then finish in a 350°F oven for 10–15 minutes until fully cooked.
Storage & Make-Ahead
Fried chicken is best right after cooking, but leftovers can still be delicious. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the maple–black pepper syrup in a separate jar in the fridge for up to 1 week.
To reheat the chicken, place pieces on a wire rack set over a baking sheet and warm in a 375°F oven for 15–20 minutes, or until hot and re-crisped. Reheat the syrup gently in a small pan over low heat or in short bursts in the microwave, stirring until fluid and warm.
You can also marinate the chicken up to 8 hours ahead and mix the seasoned flour and syrup ingredients (uncombined) the day before to make cooking day faster.
Nutrition (per serving)
Approximate values per serving (2 pieces of chicken with syrup): about 880 calories; 46 g protein; 52 g fat; 42 g carbohydrates; 1 g fiber; 18 g sugar; 1,250 mg sodium. Actual values will vary based on specific ingredients, how much crust adheres, and how much syrup is used.
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