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1
For the spice mixture: In a medium bowl, blend the pecans, both sugars, the cinnamon and nutmeg.
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2
Take a fork or a spoon and mix the ingredients until well blended.
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3
For the fried chicken: In medium pot, heat the oil on the stove top.
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4
Wash the chicken thoroughly.
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5
Cut the chicken into 1-inch cubes and set aside.
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6
In a bowl, add the all-purpose flour, garlic powder, onion powder and paprika, and sprinkle with salt and pepper.
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7
In another bowl, pour in the buttermilk.
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8
Place the cubed chicken into the buttermilk, then remove and place into the flour until all the pieces are covered in flour.
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9
Add the chicken to the oil and fry until golden brown, 4 to 5 minutes.
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10
Set aside a handful of small pieces for garnish.
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11
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
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12
In a medium bowl, cream together the butter and granulated sugar.
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13
Beat in the eggs, one at a time, and then stir in the vanilla.
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14
Combine the cake flour and baking powder, add to the creamed mixture and mix well.
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15
Stir in the buttermilk until the batter is smooth.
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16
Add the maple syrup, shredded fried chicken and spiced dry mix to the batter and stir.
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17
Then scoop the batter into the liners.
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18
Bake for 20 to 25 minutes.
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19
The cupcakes are done when they spring back to the touch.
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20
Let cool.
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21
For the frosting: In a mixing bowl, cream together the butter and cream cheese until well blended.
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22
Then add the powdered sugar, 1 cup at a time.
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23
Add the maple extract.
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24
To assemble: Once the cupcakes are cool, you may use a spoon or piping bag to frost the cupcakes with the maple frosting.
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25
After you have frosted, use a small piece of the remaining fried chicken to garnish the top of the cupcakes.
