In a large bowl, combine buttermilk, hot sauce, salt, pepper, paprika, and garlic powder. Add chicken thighs and ensure they're well coated. Cover and refrigerate for 30 minutes (or up to overnight for deeper flavor).

In a shallow bowl, mix flour and cornstarch. Remove chicken from marinade, letting excess drip off, then coat in the flour mixture, pressing to adhere.

Heat vegetable oil in a deep skillet or fryer to 175°C (350°F). Fry chicken thighs for 7-8 minutes per side, or until golden brown and internal temperature is 75°C (165°F). Transfer to a wire rack or paper towels to drain.

In a mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Pour wet ingredients into dry, whisk until just combined—do not overmix.

Preheat and lightly butter your waffle iron. Pour batter according to manufacturer’s directions. Cook until golden and crisp (about 4-5 minutes per waffle).

Place a waffle on each plate, top with a fried chicken thigh, add a little butter if desired, and drizzle generously with warm maple syrup.

For extra crispy chicken, consider double-dipping: dip the chicken again in the buttermilk marinade and flour mixture before frying.

Rest chicken on a rack to keep it crispier than paper towels. Serve with hot sauce on the side for a spicy kick.