Marinate chicken in buttermilk, syrup and sriracha for at least 4 hours in a gallon size zip-lock bag; best overnight.
Heat deep fryer to 350 degrees. Combine breading ingredients in a large baking dish. Dredge the chicken in the flour mixture and fry 10-12 minutes until juices run clear and golden brown. Cook in batches and drain on paper towel.
Drizzle maple syrup on hot juicy chicken. Serve with hot buttermilk biscuits