In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Breading

In another bowl, mix the all-purpose flour and cornstarch together. Set aside.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken thighs in the flour mixture, shaking off any excess. Once the oil is hot (around 350°F or 175°C), carefully add the chicken to the skillet. Fry for 8-10 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

For the Waffles

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.

Mix the Wet Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until well combined.

Combine and Cook the Waffles

Pour the wet mixture into the dry mixture and stir until just combined. Preheat a waffle iron according to the manufacturer's instructions. Pour the appropriate amount of batter into the preheated waffle iron and cook until golden brown and crispy, about 5 minutes.

For Serving

Assemble the Dish

On a plate, place a waffle, top it with a piece of fried chicken, and drizzle generously with maple syrup. Optionally, dust with powdered sugar for garnish.