Season chicken pieces on all sides with 1 tsp seasoned salt and ½ tsp black pepper. Place into an oblong baking dish and cover with 2 ½ cups buttermilk. Turn to coat. Chill for at least 4 hours or overnight, turning occasionally.
30 minutes before frying: Remove chicken from buttermilk, discard marinade.
Set Up Dredging Station: 1) On a plate use a whisk to sift together flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne. 2) In a separate large shallow bowl whisk together eggs, ½ tsp salt, ½ tsp black pepper, ½ cup buttermilk and hot sauce.
Dredge chicken pieces in flour, into egg wash then into flour again, pressing breading onto chicken pieces with your hands. Place onto a baking sheet. Let stand for 20 minutes to bring to room temperature and set breading.
Fry: Preheat oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside. (To keep chicken warm when frying in batches)
Using a deep 6 quart pot heat 1 quart oil to 350°F. Carefully lower chicken pieces in oil. Fry in batches for around 2-3 minutes per side adjusting time depending on thickness. Fry just until golden and juices run clear. Remove with a slotted spoon to the prepared pan. Place into the oven to keep warm.
Waffles: Meanwhile, while chicken is kept warm, prepare Belgian waffles. Divide chicken pieces among waffles.
Divide chicken pieces among hot waffles drizzled with warm maple syrup and garnished with fresh chives.