In a large bowl whisk together the Buttermilk, Hot Sauce and 1 teaspoon Kosher Salt. Add the Boneless Skinless Chicken Thighs, turn to coat, cover and refrigerate for at least 2 hours or preferably overnight to tenderize and flavor the meat.
Make the seasoned dredge in a shallow dish: combine All-Purpose Flour, Cornstarch, Paprika, Garlic Powder, Onion Powder, Black Pepper, a pinch of Cayenne Pepper (more if you like heat) and additional Kosher Salt(1076). Mix well.
Pour Vegetable Oil into a large heavy skillet or Dutch oven to a depth of about 1–2 inches and heat to 350–375°F (175–190°C).
Working one piece at a time, remove the chicken from the marinade and let excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the surface to build a good coating; set the coated pieces on a wire rack and let rest 8–10 minutes so the crust adheres.
Fry the chicken in batches so you don't overcrowd the pan: gently lower pieces into the hot oil and cook until deep golden and cooked through (internal temperature 165°F/74°C), about 8–12 minutes depending on size. Transfer to a wire rack over a baking sheet to drain and keep warm in a low oven if needed.
While the chicken rests, make the waffles. In a large bowl whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda and a pinch of Kosher Salt(1076). In another bowl whisk together the buttermilk, Eggs, melted Unsalted Butter and Vanilla Extract.
Pour the wet ingredients into the dry and stir until just combined — small lumps are fine. Let the batter rest 5 minutes while you preheat your waffle iron.
Cook the batter in a preheated waffle iron according to the manufacturer's directions until the waffles are golden and crisp. Keep waffles warm in a low oven if you're finishing multiple batches.
To serve, place a warm waffle on each plate, top with a piece of fried chicken, a pat of unsalted butter if desired, and drizzle with Pure Maple Syrup. Add an extra splash of Hot Sauce(1009) for heat and serve immediately.
