Place a large piece of plastic wrap on the counter. Place one Boneless, Skinless Chicken Breast (2) at a time in the center of the plastic wrap and fold half the plastic over the top of the chicken. Use the flat side of a meat mallet to pound the chicken to an even 1/2 inch thickness. Set aside.
In a zip lock baggie, add the Buttermilk (1 cup) and Hot Sauce (2 tablespoon), seal the bag and massage the ingredients together. Season the chicken breasts with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and add them to the brine.
Preheat the oven to 250 degrees F (120 degrees C).
Remove the chicken from the refrigerator half an hour before you start to fry. This is so that the chicken isn't ice cold when you put it in the fryer, which would dramatically reduce the heat of the oil and cause the chicken to soak up the grease, instead of frying in it.
Set up two shallow bowls for dredging. In one bowl, whisk together the All-Purpose Flour (1 1/4 cup), Cornmeal (1/2 cup), Smoked Paprika (1 teaspoon), Cayenne Pepper (1/8 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Add the Buttermilk (1 cup) to the other bowl.
Slice the chicken breasts into 1 inch wide strips. In a medium heavy-bottom skillet or dutch oven, heat about 1 inch Canola Oil (to taste) over medium to medium-high heat, until it is between 350 to 375 degrees F (180 to 190 degrees C).
Working in batches, dip chicken strips in buttermilk, then into flour mixture, back into the buttermilk and finally into the flour mixture.
Tap off excess flour and gently place chicken strips into the hot oil. Do not crowd the pan.
Make the waffles: In a large bowl combine All-Purpose Flour (1 cup), Harina P.a.n.® White Corn Meal (1 cup), Baking Soda (1/2 teaspoon), Baking Powder (2 teaspoon), and Fine Salt (1/4 teaspoon). Whisk together and set aside.
In a smaller bowl add Buttermilk (2 cup), Egg (2), Butter (4 tablespoon), Maple Syrup (1/4 cup). Whisk thoroughly to combine.
Add wet ingredients to dry ingredients and stir until just mixed. Stir in the Shredded Cheddar Cheese (1 cup), Scallion (1 bunch), and Fresh Chives (1 tablespoon).
Preheat the waffle iron. Lightly coat with Vegetable Oil Cooking Spray (to taste), if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5 to 7 minutes.
Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken, Maple Syrup (to taste), Shredded Cheddar Cheese (to taste), and Fresh Chives (to taste).
Drizzle with more maple syrup. Serve and enjoy!