The Homemade McGriddle Fried Chicken Breakfast Sandwich

Maple Griddle Cake Bun:

1. Line a baking sheet with parchment paper. Set aside. 
2. Add the maple syrup into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat, as needed, to avoid boiling over. Cook for about 10 minutes until the syrup is reduced and reaches a temperature of 265℉ (130℃). Remove from the heat and let the syrup sit until most of the bubbles subside. Pour the cooled syrup onto the prepared parchment-lined baking sheet to cool completely.
3. Once cooled, tear off pieces of the maple candy and roll into tiny balls, about half the size of a pea. Repeat rolling until you have about 1 cup of maple candy balls.
4. In a medium bowl, whisk together the flour, sugar, baking powder, salt, milk and egg until just combined. Do not overmix. Add the melted butter and whisk until thoroughly incorporated. 
5. Line a baking sheet with a cooling rack and set next to the stovetop.
6. Lightly grease a large nonstick skillet or flat-top griddle with butter and heat over medium.
7. Place a 4-inch ring mold on top of the buttered surface and then fill the mold about halfway with batter. Scatter some maple balls evenly over the top of the batter and then gently press them down into the pancake to submerge. Cover with a lid or an inverted, heat-proof bowl. Steam for 1-2 minutes then remove the lid or bowl before also removing the ring mold (it will be hot, so be careful). The ring mold will release easily if the pancake is ready to flip. Flip the griddle cake to cook for 2 minutes until nicely browned on the underside and the inside is just cooked through. (Note: if the griddle cake loses its shape when flipped, then put the ring mold back on and press firmly to cut off “the skirt,” and create a perfectly round griddle cake.) Transfer the cooked griddle cakes to the prepared cooling rack. Repeat with the remaining batter and maple balls. 

Herbed Creme Fraiche:

1. In a small bowl, whisk together all the ingredients until evenly incorporated.
2. Keep at room temperature if using within 30 minutes or store in an airtight container in the refrigerator.

Fried Chicken:

1. For the buttermilk marinade, in a medium bowl, add the buttermilk, white pepper, onion powder, 1 tablespoon (14g) garlic powder, 1 tablespoon (10g) smoked paprika, 1 tablespoon (10g) kosher salt, and 1/2 teaspoon (3g) MSG. Whisk until thoroughly combined. 
2. Add the chicken thighs into the marinade and gently toss to thoroughly coat. Cover with plastic wrap and marinate in the refrigerator, preferably overnight (or use immediately). Remove from the refrigerator 1 hour before frying to bring to room temperature.
3. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
4. For the flour dredge: add the flour, the remaining 1 tablespoon (10g) kosher salt, the remaining ¼ teaspoon (1g) MSG, if using, black pepper, the remaining 2 teaspoons (9g) of garlic powder, and the remaining 1 teaspoon (4g) smoked paprika. Whisk to combine and set aside.
5. Lightly dust a baking sheet with the flour dredge.
6. To dredge the chicken: remove the chicken from the buttermilk marinade, allowing the excess to drip off. Toss in the seasoned flour and press the chicken down to fully coat every crevice. Shake off the excess and transfer to the flour-dusted baking sheet.
7. Gently place 2-3 pieces of dredged chicken into the hot oil to fry for 4-6 minutes until crispy, golden brown and the internal temperature reads 165℉ (73℃)
8. Place onto the prepared cooling rack to drain of excess oil. Season with salt, to taste. Repeat with the remaining chicken.

Assembly:

1. On the bottom half of the griddle cake bun, spread the herbed creme fraiche.
2. Top with a slice of cheddar cheese and use a brulee torch to melt.
3. Top with a couple slices of cooked bacon and then a piece of fried chicken.
4. Top with a fried egg.
5. Spread creme fraiche on the top half of the bun and then crown the sandwich.