Combine chicken thighs, buttermilk, and 1 tablespoon hot sauce in a large bowl. Refrigerate for at least 4 hours or overnight. This tenderizes the meat and adds flavor.

Whisk together flour, baking powder, sugar, and 1/2 teaspoon salt in a large bowl. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla. Pour wet into dry and stir until just combined; some lumps are fine. Let rest 10 minutes while you heat the waffle iron.

Heat oil to 350 degrees F in a deep skillet. Whisk flour, paprika, garlic powder, cayenne, 1 tablespoon salt, and black pepper in a shallow dish. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in flour mixture. Fry in batches for 6-8 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack set over a baking sheet.

Cook waffles according to your iron's instructions until deep golden and crisp, about 4-5 minutes per waffle. Keep warm in a 200 degree F oven on a wire rack so they stay crisp, not soggy.

Beat softened butter with maple syrup, remaining 1 tablespoon hot sauce, and cayenne until smooth and fluffy. This can be made ahead and rewarmed gently.

Place a warm waffle on each plate, top with 2 pieces of fried chicken, and dollop generously with spicy maple butter. Serve immediately while the contrast between hot crispy chicken and tender waffle is at its peak.