Prepare the buttermilk soak: In a medium bowl, whisk together the buttermilk and egg until they are completely combined and slightly frothy on top. Submerge the chicken strips fully, cover the bowl with cling film and place it in the fridge while you preheat your waffle iron. This soak tenderises the meat and ensures every bite stays moist.

Mix the dry coating: In a separate shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, cayenne (if using), salt and black pepper. Stir with a fork until the spices are evenly distributed throughout the flour — you should see a uniform pale orange colour with no white streaks remaining.

Heat the oil: Pour the vegetable oil into a large frying pan and set it over a medium-high heat. Let the oil warm for about three minutes. To test if it's ready, drop a tiny pinch of flour into the pan; if it sizzles immediately and floats to the surface, the oil is hot enough. The surface of the oil should shimmer but not smoke.

Coat the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip back into the bowl. Dredge each strip in the seasoned flour, pressing gently so the coating adheres on all sides. Shake off any loose flour — you want a thin, even layer that will turn shatteringly crisp. The coated strips should feel dry to the touch, not clumpy.

Fry the chicken: Place the coated strips into the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3–4 minutes per side. The underside will turn a deep golden brown with darker spots where the paprika caramelises, and you'll hear a steady, lively sizzle. When the chicken is cooked through, the internal temperature should reach 74°C. Transfer to a wire rack set over a baking tray; do not place them on paper towels, or the steam will soften the crust.

Make the waffles: While the chicken rests, prepare the waffle batter according to the package instructions. Pour the recommended amount onto the preheated waffle iron — the batter should spread to the edges but not overflow. Cook until the waffle is golden brown and firm to the touch, about 3–4 minutes depending on your machine. Steam will stop rising from the iron when the waffle is done, and the exterior will feel crisp when you lift the lid.

Assemble and serve: Place one waffle on each plate, brush lightly with melted butter if desired, and arrange the fried chicken strips on top. Drizzle generously with maple syrup and serve immediately while the waffle is still warm and the chicken is at its crispiest.