Using three shallow containers, fill the first with the cornstarch, the second with the egg and buttermilk (whisked to combine,) and the third with the flour and seasonings.
1 cup cornstarch, 1 large egg, ½ cup buttermilk, 1 ½ cups all-purpose flour, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp cayenne, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp baking powder
One thigh at a time, dredge first in the cornstarch, then the egg mix, and finally into the flour mix making sure the chicken is fully coated. Set aside on a sheet tray until ready to fry.
4 boneless chicken thighs
In a dutch oven, heat the oil until a thermometer reaches 350F. Fry the chicken one at a time, flipping only once if not submerged, until an internal temperature of 160F is reached. Carefully remove and let rest on a rack. Repeat with the remaining chicken thighs.
3 cups canola oil for frying
For the waffles, combine all the bisquick ingredients in a mixing bowl and whisk to combine. Ladle into a hot waffle iron and cook until crispy and golden brown, about 4 minutes.
2 cups Bisquick mix, 1 ⅓ cups whole milk, 2 tbsp canola oil, 1 large egg, ½ tsp kosher salt
Serve with the warmed syrup of your choice and butter.