Crispy Fried Chicken with Maple Glaze and Apple Cider Reduction

Method

1. In a bowl, mix buttermilk with paprika, garlic powder, salt, pepper, and cayenne.
2. Submerge chicken thighs in buttermilk mixture and refrigerate for 1 hour.
3. In a separate bowl, mix flour with paprika, garlic powder, salt, and pepper.
4. Dredge chicken in flour mixture, shaking off excess. Heat oil in a skillet to 350°F (175°C).
5. Fry chicken until golden brown and internal temperature reaches 165°F (74°C).
6. In a small saucepan, combine maple syrup, apple cider, and butter. Cook until reduced by half. Stir in parsley.
7. Drizzle glaze over chicken and serve.