In a large mixing bowl, whisk together the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika. Submerge the chicken thighs in the brine, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or leave overnight for deeper flavor infusion.

Fill a large Dutch oven or deep pot halfway with vegetable oil. Heat the oil until it reaches 350°F (180°C), or 160°C for a fan-forced oven. While the oil is heating, combine the flour, cornstarch, baking powder, garlic powder, onion powder, kosher salt, and black pepper in a mixing bowl. Whisk the ingredients thoroughly to create a uniform seasoning blend.

Remove each chicken thigh from the brine, allowing excess liquid to drip off. Dredge the chicken in the seasoned flour, pressing firmly to ensure an even coating. Set the dredged chicken on a plate and let it rest for 5 minutes to allow the crust to adhere better during frying.

Fry the chicken in batches, cooking no more than 4 pieces at a time to maintain the oil’s temperature. Cook for 8-9 minutes, or until the chicken is golden brown, crispy, and fully cooked. Transfer the fried chicken to a baking sheet fitted with a wire rack to cool slightly. Repeat until all chicken thighs are fried.

In a small saucepan over medium heat, melt the butter. Stir in the honey, chili powder, and kosher salt. Whisk continuously until the sauce is fully combined and smooth. Reduce the heat to low or keep it on a warm setting until ready to serve.

Prepare Belgian waffles according to the recipe instructions. To serve, place a piece of fried chicken on top of each waffle, then drizzle generously with the spicy honey butter sauce or maple syrup. Enjoy immediately for the best flavor and texture.