Place the chicken in a resealable container or bag and add enough buttermilk to cover. Pour in the maple syrup, seal, and shake to combine.
Fire up your charcoal grill with the Vortex insert. Once the coals are lit, prepare the chicken.
Prepare two dredging stations. Combine the flour dredge ingredients in a pie plate. In another, whisk together the eggs, buttermilk and syrup. Season both with salt and pepper.
Working in batches, remove the chicken from the buttermilk marinade and shake off any excess.
Coat the chicken in the flour mixture and shake off any excess.
Next, roll the chicken in the egg mixture. Shake off any excess.
Finally, return the chicken to the flour mixture and coat again. Remove any excess and transfer to your grill, arranging the pieces around the edges.
Place the cover on the grill and cook 45 minutes to an hour, checking for doneness in multiple spots. I rotate the lid every 15 minutes to ensure even cooking.