Marinate the Chicken:

• Season the chicken strips with 1 teaspoon seasoned salt and ½ teaspoon black pepper.

• Place the chicken in a baking dish and pour 2 ½ cups of buttermilk over it. Turn to coat.

• Cover and refrigerate for at least 4 hours, or overnight, turning occasionally.

Prepare for Frying:

• Remove the chicken from the marinade 30 minutes before frying and discard the used buttermilk.

• In a shallow dish, whisk together the flour, cornstarch, 2 teaspoons seasoned salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne.

• In a separate bowl, whisk the eggs with ½ teaspoon salt, ½ teaspoon black pepper, ½ cup buttermilk, and hot sauce.

Dredge the Chicken:

• Coat each chicken strip in the flour mixture, then dip it into the egg mixture, and dredge again in the flour mixture.

• Press the coating onto the chicken with your hands to help it stick. Place the coated strips on a baking sheet.

• Let the chicken rest for 20 minutes at room temperature to set the coating.

Fry the Chicken:

• Preheat oven to 200°F and prepare a baking sheet with a rack to keep chicken warm.

• Heat oil in a deep 6-quart pot to 350°F.

• Fry chicken in batches for about 2–3 minutes per side, or until golden brown and fully cooked.

• Transfer cooked chicken to the prepared pan and keep warm in the oven.

Make the Waffles:

• While the chicken is resting or being kept warm, prepare a batch of your preferred waffles.

Serve:

• Place fried chicken on top of waffles.

• Drizzle with warm maple syrup and sprinkle with chopped chives before serving.