In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, whisk together eggs and buttermilk.
Dip each piece of chicken into the egg mixture, then coat with the flour mixture, ensuring it's fully covered.
In a separate shallow dish, pour the cornmeal.
After coating the chicken in flour, dip it into the cornmeal for an extra crunch.
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Once hot, carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 5-7 minutes.
Remove and drain on paper towels.
Prepare the mini waffles according to the package instructions.
Assemble by placing a piece of fried chicken on each mini waffle and drizzle with maple syrup.
Serve immediately while warm.