In a bowl or zip-top bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the half chicken pieces, pressing to coat. Refrigerate and marinate for at least 2 hours or up to overnight. This tenderizes and flavors the meat.

Prepare Dredge

In a large shallow bowl or rimmed baking sheet whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/2 tsp baking powder. Mix until evenly combined.

Heat Oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 L total; you may not use all). Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small piece of bread browns in ~45–60 seconds.

Dredge and Fry

Working one piece at a time, remove a chicken piece from the buttermilk, letting excess drip off, then thoroughly coat in the flour mixture, pressing the flour onto the skin. Shake off excess. Carefully lower into hot oil. Fry in batches, keeping oil temperature between 325–350°F (160–175°C). For bone-in thigh and drumstick halves expect 12–16 minutes per batch, turning once—cook until internal temperature reaches 165°F (74°C) near the bone and crust is golden brown. Transfer to a wire rack set over a sheet pan to drain and rest 5 minutes before serving. Keep warm in a 200°F oven if needed.

Waffles

Make Batter

Preheat waffle iron. In a large bowl whisk together 1.5 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp kosher salt. In a separate bowl whisk 1 cup buttermilk, 1 large egg, 3 tbsp melted butter and 1 tsp vanilla bean paste (or scraped seeds from 1/4 tsp vanilla bean). Pour wet into dry and stir until just combined — small lumps are fine. Do not overmix.

Cook Waffles

Brush or spray waffle iron with a little neutral oil. Pour batter according to your iron's size (about 1/2–3/4 cup for a standard Belgian waffle) and cook until deep golden and crisp, about 3–5 minutes depending on your iron. Keep waffles warm in a 200°F oven on a wire rack while you finish remaining waffles.

Fruit & Assembly

Prepare Fruit

Combine 1/2 cup sliced strawberries and 1/2 cup blueberries in a small bowl. If using vanilla bean seeds or paste, stir them into the maple syrup (1/4 cup) so the syrup carries vanilla flavor through the stack.

Stack and Garnish

Place one warm waffle on the serving plate. Top with a tablespoon of butter. Layer the rested fried chicken piece on the waffle (for a half portion stack you can halve the chicken piece or place one thigh or drumstick as preferred). Spoon the vanilla-infused maple syrup over the chicken and waffle, then scatter the strawberries and blueberries on and around the stack. Dust the whole stack lightly with 1 tablespoon powdered sugar. Serve immediately while chicken is hot and waffles are crisp.