In a large bowl, whisk together the buttermilk, hot sauce, salt. Add the chicken thighs and
drumsticks to the bowl, making sure they are completely submerged in the buttermilk mixture.

Cover and refrigerate for at least 4 hours, or overnight.
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Set aside.

Remove the chicken from the buttermilk mixture and let any excess drip off. Dredge the chicken in the flour mixture, shaking off any excess. Place the chicken on a wire rack and let it rest for 10-15 minutes. Add the chicken back to the buttermilk then the flour one more time.

Meanwhile, heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until it
reaches 350°F. Working in batches, carefully add the chicken to the hot oil and fry for 7-10
minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to
transfer the chicken to a wire rack set over a baking sheet.

To make the yeasted waffles, in a large bowl, whisk together the warm water, yeast, and sugar.
Let the mixture sit for 5 minutes, or until the yeast is foamy. Add the flour, salt, and baking
powder, and whisk until combined.

In a separate bowl, whisk together the eggs, melted butter, and milk. Add the wet ingredients to the dry ingredients and whisk until smooth.

Cover the bowl with plastic wrap and let the waffle batter rise in the fridge overnight, or until it
has doubled in size.

Preheat a waffle iron to medium-high heat. Grease the waffle iron with nonstick cooking spray.
Pour about 1/2 cup of the waffle batter onto the waffle iron and cook until the waffles are golden
brown and crispy.

To serve, place a warm waffle on a plate and top it with a piece of fried chicken. Add a pat of
butter and drizzle with maple syrup.