In a large bowl, whisk flour, sugar, baking powder, and cinnamon. Whisk in egg yolks, buttermilk, melted butter, and vanilla. Beat egg whites to stiff peaks and fold into batter.

Preheat waffle maker and grease as needed; cook waffles per manufacturer instructions. Keep finished waffles warm in a 200°F (95°C) oven.

For chicken: whisk eggs, hot sauce, and Worcestershire. In a bag, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic salt, and onion powder. Dip chicken in egg wash, then dredge in seasoned flour. Rest 10–15 minutes.

Heat 1 1/2 inches of oil in a cast-iron skillet to about 375°F (190°C). Fry chicken in batches without overcrowding. Cover briefly to steam through, then uncover and fry until crisp and golden.

Drain chicken on paper towels and keep warm in the oven.

Serve waffles with butter, top with two pieces of chicken, drizzle warm maple syrup, and dust with confectioners' sugar and parsley.