Place the chicken pieces in a large bowl. Pour over the buttermilk and stir in the hot sauce, if using. Cover and refrigerate for at least 4 hours or overnight. This tenderises the chicken and adds deep flavour.

In a separate bowl, mix the plain flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. This dry blend should be well combined. Set up a dredging station with a wire rack nearby for resting the coated chicken.

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to ensure a good coating. Let the dredged chicken rest for 10 minutes to help the crust adhere before frying.

In a large, heavy pan or deep fryer, heat oil to 175°C. Carefully lower the chicken in batches and fry for 12 to 15 minutes until golden brown and cooked through. Drain on a rack or paper towel. Keep warm in a low oven if needed.

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Pour the wet mixture into the dry and stir just until combined. Do not overmix; a few lumps are fine.

Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease with oil or butter. Pour enough batter to fill the iron without overflowing and cook until the waffles are golden and crisp, about 3 to 5 minutes.

Place cooked waffles in a single layer on a baking tray in a 95°C oven to keep them warm and crisp while frying remaining chicken or waffles.

Once all components are ready, bring everything to the table fresh and warm. Have maple syrup, butter, and optional hot sauce ready. A few sprigs of parsley or a dusting of cayenne adds colour and flair.

Place one or two waffles on each plate, top with a piece of crispy fried chicken, and drizzle generously with maple syrup. Add a small knob of butter on top to melt slowly into the ridges.

Serve immediately while everything is hot and crisp. For extra indulgence, offer whipped butter and a dash of syrup on the side. This dish pairs beautifully with a tangy slaw or a glass of sweet iced tea for balance.