Combine chicken thighs, buttermilk, and hot sauce in a bowl. Refrigerate for at least 30 minutes or up to 8 hours. This tenderizes the meat and adds subtle heat.

Whisk flour, baking powder, sugar, and salt in a large bowl. In another bowl, whisk egg yolks, milk, and melted butter until combined. Pour wet into dry and stir until just mixed - a few lumps are fine.

Beat egg whites to stiff peaks. Gently fold into the batter until no white streaks remain. This creates the lightest, crispiest waffles.

Preheat your waffle iron to medium-high. Cook batter according to manufacturer's directions until deeply golden and crisp, about 4-5 minutes. Transfer to a wire rack - not a plate, or they'll steam and soften. Keep warm in a 200F oven.

Heat oil to 350F in a large skillet. Mix flour, salt, pepper, and paprika in a shallow dish. Dredge chicken in flour, shaking off excess. Fry in batches for 4-5 minutes per side until deep golden and internal temperature reaches 165F. Drain on a wire rack and season immediately with salt.

Stir together softened butter and maple syrup until smooth. Spread generously on the cut sides of warm waffles - this creates a barrier so they don't get soggy.

Place a fried chicken thigh on the bottom waffle, add a drizzle of hot sauce if desired, and top with another waffle. Serve immediately while hot and crisp.