Place chicken breasts into a large zip lock bag. Using a pie roller, pound the chicken until 3/4 inch thick. Add in the buttermilk, hot sauce, salt and pepper. Side aside on the counter for 1 hour to bring to room temperature and allow the meat to marinate.
In a large bowl mix all the dry ingredients (flour, corn starch, garlic powder, onion powder, paprika, cayenne, salt and pepper) together and set aside.
When ready to begin cooking, pour the quart of vegetable oil into a large pot (you want the oil to fill up to at least one inch of the pan). Allow to heat up to 350 degrees Fahrenheit.
While the oil is heating, take the chicken out of the marinate, one at a time, and place into the dry ingredient bowl to coat. Once coated, place into the hot oil and allow to cook for about 8 minutes (until golden brown, crispy and internal temperature of 165 degrees Fahrenheit. Once cooked, place onto a paper towel lined plate to cool and absorb excess oil.
In a large mixing bowl add flour, baking powder, baking soda and salt. Mix to combine. Add in yogurt, melted butter, milk and eggs. Mix again to combine until smooth.
Heat a waffle iron, once hot, add butter or non stick stay and ⅓ cup waffle mixture. Cook until browned and crispy.
When ready to eat, assemble by laying a waffle onto a large plate, top with butter, fried chicken and maple syrup.