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This sweet and savory maple buttermilk fried chicken is a sight for hungry eyes.

Food blogger and Instagrammer Dennis Prescott has a cookbook out that’s made for breaking your own Instagram records. Dig into Prescott’s recipes for comfort food from every corner of the earth. A book like this wouldn’t be complete without a killer maple buttermilk fried chicken recipe. 

Let’s just stop here for a minute and really, wholeheartedly thank the genius who created the masterpiece that is fried chicken — the Sistine Chapel of all comfort food dishes. As far as I’m concerned, it doesn’t get any more delicious than crunchy, fried, buttermilk-soaked goodness. I ate my fair share of fried chicken growing up. It came in a big bucket with a drawing of a vintage-looking dude on the side, and for all I knew, that was a proper, legit representation of the dish. Then I moved to the blessed South and experienced the rapturous bliss that is legit, home-style, fried-to- perfection chicken. As with everything, scratch-made at home is always best, and this recipe is proof positive (just be sure to account for the overnight marinade — it will be worth it!). Spiked with a maple-buttermilk marinade and served with a killer maple-Dijon slaw, this recipe is a guaranteed hit.

Dredging is lightly coating a food, in this case chicken, in a flour or bread crumb mixture. When the food is fully coated, give it a shake or two to remove any excess before frying.

Note: If planning ahead, combine the veggies in one bowl and the dressing in another. Cover each with plastic wrap and chill in the fridge for up to 24 hours. Before serving, give the dressing a good whisk, then toss with the shredded veggies. Done and done.

Reprinted with permission from Eat Delicious