Buttermilk-battered chicken with Grolsch-infused maple syrup and crispy leeks

This recipe for deep-fried chicken drizzled with sticky and sweet Grolsch-infused maple syrup is not for the faint hearted. Serve it at your next southern-style barbecue with a bucket of ice filled with bottles of Grolsch.

Serves: 4

Preparation time: 25 minutes plus 2 hours for marinating

Cooking time: 30 minutes


4 cups buttermilk
3 cloves finely grated garlic
¼ cup chilli sauce
2t salt
8 boneless chicken thighs
360g flour
Sunflower oil
2 cups Grolsch beer
½ cup maple syrup
1t smoked paprika
2T butter
Juice of ¼ lemon
6 leeks
½ cup sunflower oil


Combine the buttermilk, garlic, chilli sauce and salt in a large mixing bowl. Add the chicken to the mixture and cover with cling wrap before storing in the fridge for a minimum of 2 hours, or overnight for the best result.

Heat the oil over a medium heat. Remove the chicken from the buttermilk before coating well in the flour. Fry the chicken for 15 to 20 minutes or until cooked and golden brown. Season with salt to taste.

To make the Grolsch maple syrup, heat the beer over a medium heat and reduce by half before adding the maple syrup, butter and smoked paprika. Stir until the butter is melted, then squeeze in the lemon juice to season.

To make the crispy fried leeks, thinly slice the leeks down the length and wash. Pat dry then slice twice down the length again to form thin long strands. Heat the oil over a medium heat. Add the leeks to the oil and fry until crispy. Transfer them to absorbent kitchen paper to allow excess oil to drain off.

Finish the dish off by pouring the syrup over the chicken and topping with the crispy leeks. Serve with a chilled bottle of Grolsch.

For more pairing ideas, visit our dedicated Grolsch page.

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