Marinate the chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.

In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.

Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing to adhere.

Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken until golden brown and cooked through, about 15-20 minutes, using a meat thermometer to ensure it reaches 165°F (74°C).

In a mixing bowl, combine flour, sugar, baking powder, and salt.

In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Preheat the waffle iron and pour the batter according to the manufacturer's instructions. Cook until golden brown.

Place a waffle on a plate, top with fried chicken, and drizzle with maple syrup. Add a pat of softened butter on top.