• In a large bowl, cover the chicken pieces with buttermilk, stirring to make sure everything is coated.
• Cover and refrigerate for 6 hours to overnight.

To make the maple honey butter:

• In a medium bowl, whisk or beat together the softened butter with the honey, maple syrup, and salt until well combined.
• Set aside or refrigerate until needed, bringing to room temperature before serving.

To make the chicken:

• In a wide bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, and black pepper.
• In a deep skillet or saucepan, heat the oil over medium-high heat.
• Remove a piece of chicken from the buttermilk, allowing the excess to drip off, and coat in the flour mixture.
• Add to the heated oil with a few more pieces of coated chicken, being careful not to overcrowd.
• Fry until golden, about 3-5 minutes per side, and transfer to a towel-lined plate. Repeat with remaining chicken.
• While the chicken is frying, preheat oven to 375˚F (190˚C).
• Arrange the waffles on a baking sheet and bake until toasted and heated through, 12-15 minutes.

To assemble:

• Spread a little of the maple honey butter over each waffle.
• Top with a piece of fried chicken.
• Drizzle with additional honey and a sprinkling of fresh chives. Serve immediately.