Best Maple Syrup Chicken Recipes

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP

Steps:

• For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
• For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• For the Butter: Combine all ingredients in a blender and blend until combined.
• For the Syrup: In a small bowl whisk together all ingredients.
• To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP

Steps:

• Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
• Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
• Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
• Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
• Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.

MAPLE SYRUP ORANGE CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Line a 9 x 13-inch baking pan with nonstick foil.
• Place chicken quarters skin-side up on the prepared pan.
• Remove the zest from the orange with a grater, then juice the orange.
• Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
• Brush orange mixture over the chicken pieces.
• Bake 45 to 50 minutes, until done, basting midway with drippings.

MAPLE SYRUP KOREAN TERIYAKI CHICKEN

Steps:

• Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking dish.
• Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER & MAPLE-HORSERADISH SYRUP

Steps:

• Process: Prepare the waffle batter and sauces, set aside. Cook the chicken. While chicken rests and drains on a rack, cook the waffles.
• Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol or hot sauce in a large bowl or large baking dish. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
• Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl. Divide the flour mixture between 2 large shallow bowls and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the a few pieces at a time in the flour mixture and pat off excess, then dip in the second bowl of buttermilk and allow excess to drain off. Dredge in the second bowl of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a large, deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 pieces at a time, and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a metal rack to drain; repeat to cook the remaining pieces. Salt to taste. Be sure to stay in kitchen throughout the process, as unattended hot oil is dangerous.
• Maple-Horseradish Syrup
• Whisk together ingredients in a small bowl. Leftover syrup mixture can be stored in the refrigerator for up to a week.
• Wild Rice Waffles
• Place ½ cup wild rice in saucepan with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover. Simmer, covered, for 30-50 minutes until grains are tender and puffed and some kernels have split open. Remove from heat and drain in a colander.
• Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Whisk together the buttermilk, eggs, and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and melted butter and fold until just combined. Let mixture rest for 10 minutes.
• While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and cook the waffles until they are golden and just cooked through
• Assembly:
• Spread a waffle with some of the pink peppercorn butter, top with a few pieces of the chicken, and drizzle with the maple-horseradish syrup.

BETTE'S CHICKEN-LIVER PATE WITH SAUTEED MAPLE SYRUP APPLES

Steps:

• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.
• Process mixture and remaining 12 tablespoons butter in a food processor until smooth. Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.

MAPLE SYRUP CHICKEN

Steps:

• Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
• Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.

MAPLE SYRUP CHICKEN - POULET A L' ÉRABLE

Steps:

• Season each chicken leg and chicken breast in salt and pepper and your preferred herb and or spice.
• Coat your chicken legs and breasts in flour.
• In a large skillet or frying pan melt the butter.
• Cook the chicken on low heat and each side about 10 minutes until they are lightly browned and well cooked.
• Add the maple syrup and the water and mix well, spooning the maple syrup over the chicken pieces.
• Reduce your heat and simmer for 20 minutes adding a little more water and or syrup spooning the syrup mixture over the chicken as it cooks.
• Note: This recipe can be baked in oven at 325°F for 1 hour. I have made it accompanied with cut potatoes and carrots in the syrup mixture and it is heavely, to die for or serve with rice and asparagus tips.

CHEDDAR CHICKEN AND WAFFLES WITH WHITE BBQ SAUCE AND HOT MAPLE SYRUP

Steps:

• For the white BBQ sauce: Whisk together the mayonnaise, cider vinegar, horseradish, hot sauce, mustard and cayenne in a medium bowl. Season with salt and pepper and set aside.
• For the hot maple syrup: Whisk together the maple syrup and hot sauce in a medium bowl and set aside.
• For the chicken tenders: Make the dredging station by preparing 3 medium bowls or pie plates. In one bowl, put the flour, salt and pepper. In the second, whisk the eggs with 2 tablespoons water. Put the Cheddar crackers in a resealable zip-top bag and lightly pound with a rolling pin until finely crushed like breadcrumbs (alternately, you can use a food processor). Put the cracker crumbs and Parmesan in the third bowl. Dip the chicken tenders in the flour, then the eggs and finally into the cracker mix. Repeat for all the chicken. Set aside on a plate or baking sheet until ready to fry.
• In a large saucepan, heat about 1 inch of neutral oil over medium heat. Working in two batches, fry the chicken until golden on the outside and cooked through, turning once, 3 to 5 minutes per side. Set aside on a sheet tray lined with a wire rack.
• For the waffles: Preheat the waffle iron. Put the egg whites and sugar in the clean, dry bowl of a stand mixer fitted with the whisk attachment, and whisk on high speed until stiff peaks form, 2 to 3 minutes.
• Meanwhile, combine the flour, cornstarch, baking powder and salt in a medium bowl and stir together. Whisk together the milk, egg yolks and 4 tablespoons neutral oil in a liquid measuring cup. Add the wet ingredients into the dry ingredients and fold together with a wooden spoon or rubber spatula until just combined. Fold the whipped egg whites into the waffle batter until just combined, being careful not to knock out any air.
• If necessary, grease the waffle iron with nonstick cooking spray. Cook the waffles until golden and the inside is set, 4 to 5 minutes. Repeat with the remaining batter.
• To serve, place two triangles or squares of waffles on each plate and top with syrup. Toss the chicken tenders in the white BBQ sauce. Place 2 to 3 dressed tenders atop each plate of waffles, garnish with cilantro and enjoy!

CHICKEN THIGHS WITH DIJON & MAPLE SYRUP

Steps:

• Mix all ingredients (except chicken) and pour over chicken and bake at 375º for 45 minutes.

BARBECUE CHICKEN WITH MAPLE SYRUP

Steps:

• Place chicken in a 13 x 9 inch baking dish or a large, clean Ziploc bag.
• In a small bowl, combine the ketchup, maple syrup, liquid smoke, vinegar, mustard, salt and pepper. Mix well.
• Add ketchup mixture to the chicken and stir well to distribute ingredients.
• Marinate chicken overnight or at least 4 hours.
• Preheat oven to 350 degrees.
• First place half of the onion slices on bottom of baking dish, followed by the marinated chicken, then arrange the remaining onion slices on top. (The chicken can also be grilled). If baking in oven, place aluminum foil over chicken so that the chicken does not burn due to the high sugar content. Remove foil last ten minutes of baking.
• Bake about 50 minutes to one hour.

GRILLED MAPLE SYRUP TERIYAKI CHICKEN WITH BROWN RICE RECIPE

Steps:

• Make marinade by adding tamari, maple syrup, sesame oil, minced garlic, grated ginger, pepper and Sriracha sauce to a bowl. Place skinless chicken thighs in large plastic ziplock bag. Add marinade. Mix with hands on outside of bag to coat. Marinate in the refrigerator for at least one hour, and preferably overnight. Put the rice on to cook to cook 20 minutes before you are ready to grill the chicken. Preheat grill over medium high heat. Remove chicken from bag and place on top shelf of bbq. Close lid and grill 8-10 minutes on each side, or until chicken reaches internal temperature of 165F Cooking time will vary based on the size of thigh pieces. Remove from grill and slice grilled chicken into long strips. Set aside. To serve place arugula around perimeter of dinner plate or serving platter. Place hot brown rice in middle and top with grilled teriyaki chicken. Garnish with sesame seeds and sliced green onion.tyre

CHICKEN IN MAPLE SYRUP

Steps:

• Preheat the oven to 350°F.
• Roll each chicken breast in flour, seasoned with salt and pepper.
• In a separate pan, fry the mushrooms, ham and chives in the butter.
• Slit each chicken breast and insert a spoonful of the ham mixture.
• Pinch edges together to seal.
• Brown the meat in a frying pan in 1/4 cup butter.
• Remove the meat and add the onion, frying until slightly browned.
• Arrange the chicken in an oven proof dish.
• Sprinkle over some savory and maple syrup.
• Add 1/2 cup water to the frying pan to clean the pan and pour over the chicken.
• Bake, uncovered, for 30 minutes at 350°F.