Instructions:
- Marinate the Chicken: In a large bowl, combine chicken pieces, 4 cups buttermilk, hot sauce, 1 Tbsp salt, and 1 tsp pepper. Cover and refrigerate for a minimum of 4 hours, or ideally, overnight.
- Prepare the Dredge: In a separate wide, shallow dish, whisk together all dry dredge ingredients: 3 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 Tbsp salt, 1 Tbsp pepper, and cayenne pepper.
- Set Up Frying Station: Heat 2–3 inches of oil in a heavy pot or Dutch oven to 325°F (160°C). Set up a wire rack over a baking sheet nearby for draining.
- Dredge the Chicken: Remove chicken pieces from the marinade, letting excess drip off. Thoroughly coat each piece in the flour mixture, pressing firmly to adhere. For extra crispness, perform a quick dip back into the marinade and then a final heavy coat in the flour.
- Fry in Batches: Carefully lower chicken into the hot oil, ensuring the temperature stays between 300°F–325°F (149°C–160°C). Do not overcrowd. Fry for 12–15 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Remove chicken and place on the wire rack to drain. Sprinkle lightly with salt immediately. Let the chicken rest while preparing the waffles.
- Prepare Waffle Batter: Whisk together the 2 cups flour, sugar, baking powder, baking soda, and 1/2 tsp salt. In a separate bowl, whisk eggs, 1 3/4 cups buttermilk, and melted butter. Gently combine wet and dry ingredients until just mixed—do not overmix.
- Cook Waffles: Pour batter into a preheated, lightly greased waffle iron according to manufacturer directions. Cook until golden and steaming stops.
- Serve: Plate hot waffles immediately. Top with the crispy fried chicken, and serve with maple syrup.