Place eggs, buttermilk and vegetable oil into a large jug and whisk until well combined

Combine flour, sugar and salt into a large mixing bowl and make a well in the centre

Carefully whisk in egg buttermilk mixture to form a smooth batter, with just a few lumps. If batter is too thick, stir in 1-2 tablespoons of buttermilk to loosen

Select BUTTERMILK waffle setting and dial up number 6 on the on browning control dial

Preheat until orange light flashes up and the word HEATING disappears

Using waffle dosing cup, pour 1/2 cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter

Whisk the buttermilk and eggs together in a large bowl. Add chicken pieces and toss to coat well

Combine flour, salt and pepper and remaining spices in a large flat dish

Dip chicken in flour mixture and set aside until all the chicken has been coated. Repeat by dipping into egg and buttermilk again and then into flour mixture. Refrigerate for 30 minutes

Preheat oil in a deep fryer at 160°C or use a large deep frying pan and heat over medium high heat. Cook chicken in batches for 10-15 minutes or until golden and cooked through to the bone

Place cooked chicken, uncovered, into a warm oven (150°C) while preparing waffles

To serve, place 2 waffles onto each plate and top with 2 pieces of fried chicken. Spoon a dollop of whipped butter and drizzle over maple syrup