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1
Slice the chicken into 3 thin pieces, then cut each piece in half.
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2
Make the brine by combining the first 5 ingredients.
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3
Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
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4
Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides.
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5
Take the chicken out of the bag with tongs, lay in the flour mixture then turn over.
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6
Take 3 legs and 3 thighs out to coat with this flour mixture.
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7
Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
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8
Heat the oil to about 300F in a black frying pan, and place the chicken in being careful not to splash the oil.
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9
Leave the chicken alone for 10 - 12 minutes.
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10
When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over.
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11
Leave another 10 - 12 minutes.
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12
The second side should be well colored.
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13
Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.
