Our house doesn’t have any air conditioning. Ironically, the Tap Room does. Therefore, when temperatures hit 119 degrees in Orange County, we left the not so comfortable home and headed to the Tap Room where it was cool. Thankfully, my aunt had given me a fryer which I quickly hooked up and used as an impromptu kitchen in the coolness of the tap room. Bonus: I got to experiment with a new fried chicken recipe.

Maple Fried Chicken

• ¼ c maple syrup
• 2 Tbsp water
• 6 chicken thighs
• 2 c flour
• 1 Tbsp salt
• 2 Tbsp garlic powder
• 2 Tbsp smoked hot paprika
• Canola oil

Maple Glaze

• 2 Tbsp maple syrup
• 2 Tbsp champagne vinegar
• ½ tsp smoked hot paprika
• ¼ tsp salt

Preheat the oil. In a heavy pan, or electric fryer, add enough oil to cover about ¾ inch. Heat to 350 degrees.

To prepare the chicken marinade combine ¼ c maple syrup with 2 Tbsp water and mix to combine. In a gallon sized plastic bag, combine flour, salt, garlic powder, and paprika. Shake to combine. Dip the chicken thighs into the maple marinade, then drop into the flour, shake to cover and repeat until all the chicken is in the bag. To make the glaze add syrup, vinegar, paprika and salt to a small bowl.

To test the oil, sprinkle in some flour. It should bubble and rise to the top when ready. Shake residual flour from the chicken and add to the fryer. Cover the fryer and allow chicken to cook, about 15-20 minutes. When the crust begins to pull away from the sides of the chicken, sprinkle a little more flour on the top of the chicken, and cover for another 3 minutes. Remove lid and turn the chicken over. Allow the chicken to cook another 15-20 minutes until done. Remove chicken from oil and drain on a paper towel. Sprinkle each piece with a pinch of fine salt immediately. With a spoon, sprinkle the chicken with the glaze.

Step 1: Cook Bottom

Step 2: Add flower to top

Step 3: Turn

Step 4: Enjoy!