Trim excess fat from the chicken thighs and, if large, cut into 2 pieces each for even cooking. In a bowl combine 1 cup buttermilk and 1 tbs hot sauce (if using). Add the chicken, cover, and refrigerate at least 2 hours or up to overnight to tenderize and flavor.

Prepare dredge

In a shallow bowl or wide dish whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 1 tsp salt. In a separate small bowl beat 1 egg with 2 tbs milk.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of ~1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, heat until a small pinch of flour sizzles and browns within 10–15 seconds.

Dredge and fry

Remove chicken from the marinade, letting excess drip off. First dip each piece into the egg-milk wash, then press firmly into the seasoned flour mixture to coat completely. Shake off excess. Fry chicken in batches without crowding, maintaining oil temperature near 325–350°F. Cook 6–8 minutes per side (total 10–14 minutes depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and sprinkle with 1/4 tsp salt while hot to finish.

Keep warm

If making ahead, keep fried chicken in a warm oven set to 200°F (95°C) on the rack so it stays crisp while you make waffles.

Waffles

Preheat and prep

Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) if keeping waffles warm before serving.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 3/4 tsp salt.

Mix wet ingredients

In a separate bowl beat 2 large eggs. Whisk in 1 1/2 cups buttermilk, 1/2 cup melted unsalted butter and 1 tsp vanilla extract until combined.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined; a few small lumps are fine. Do not overmix — overworking the batter will make waffles tough.

Cook waffles

Brush or spray the waffle iron with a little melted butter if needed. Pour batter onto the hot waffle iron (amount depends on your iron — about 3/4 to 1 cup) and cook until deep golden and crisp, about 4–6 minutes per waffle. Transfer cooked waffles to a wire rack in the warm oven to stay crisp while you finish the batch.

Finishing & Serving

Assemble

Place one warm waffle on each plate, top with a piece (or two) of the hot fried chicken. Add a small pat of butter on the waffle if desired.

Sauce and garnish

Drizzle 1/4 cup maple syrup over the chicken and waffle (reserve remaining syrup for the table). Sprinkle optional chopped parsley for color and extra 1/4 tsp salt to taste if needed.

Serve

Serve immediately while waffles are crisp and chicken is hot and juicy. Provide extra maple syrup and hot sauce on the side if desired.