Maple Glazed Oven Fried Chicken
Crispy chicken baked to golden perfection and drizzled with a buttery, spicy hot maple sauce that’s equal parts sweet, smoky, and addictive.
Ingredients
Buttermilk Marinade
- 2lb boneless chicken thighs
- 1 ½ cups buttermilk
- 2 tsp salt
- 1 tsp dried mustard
- 1 tsp paprika
- 1 tsp garlic powder
Panko Mixture
- 3 cups panko breadcrumbs or finely crushed corn flakes
- 4 tbsp all purpose flour
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp thyme
- olive oil
Hot Maple Sauce
- 6 tbsp butter
- 2 tbsp maple syrup
- 2 tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Kosher salt, to taste
Directions
- In a large bowl or ziplock bag, combine the buttermilk, salt, dried mustard, paprika, and garlic powder. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight if you have time, it gets even more tender.
- In a shallow bowl, mix together the panko, flour, garlic powder, cayenne, salt, and thyme.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the chicken from the marinade and dredge each piece in the panko mixture, pressing gently to help the coating stick. Arrange the pieces on the baking sheet and lightly brush or drizzle with olive oil.
- Bake for 20 minutes, flip, then bake another 10–15 minutes or until the chicken is golden brown and cooked through. (If you’re using thicker thighs, give them a few extra minutes.)
- While the chicken bakes, melt the butter in a small saucepan over low heat. Stir in the maple syrup, cayenne, chili powder, smoked paprika, garlic powder, and a pinch of salt. Let it bubble gently for 1–2 minutes until smooth and glossy.
- Brush or drizzle the hot maple sauce generously over the crispy chicken just before serving. It’s best eaten right away while it’s sticky, spicy, and still warm.
About this recipe
I had a jar of leftover buttermilk sitting in the fridge from another recipe and couldn’t bring myself to waste it. It always feels like such a gift ingredient. It can turn something ordinary into something special. So I decided to marinate some chicken thighs, coat them in crispy panko, and bake them until golden.
What started as a “use what you have” dinner turned into one of my favorite weeknight recipes. The buttermilk makes the chicken tender and juicy, the panko gives it that perfect crunch, and the hot maple sauce… well, that’s the part that makes it addictive. Buttery, sweet, and spicy enough to give each bite a little kick. It’s comfort food with personality.
Leave a Comment
Your email address will not be published. Required fields are marked *
/ 5 average rating from -- reviews
.svg)
.svg)
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.
About me
Lorem ipsum dolor sit amet consectetur. Enim eros odio neque hendrerit neque. Elit consequat tempus nulla nisl.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.