Marinate the chicken: In a large bowl, whisk together the buttermilk, egg, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper until smooth. Add the chicken thighs, submerging them completely in the mixture. Cover the bowl with cling film and place it in the fridge for at least 2 hours, or up to 8 hours for deeper flavour. The chicken should feel cool to the touch when you begin.

Prepare the seasoned flour: In a shallow dish, combine the plain flour and cornflour. The mixture should look pale and feel silky between your fingers. When you're ready to fry, take a piece of chicken from the buttermilk, letting the excess drip off for a moment, and dredge it thoroughly in the flour mixture, pressing gently so it adheres. Place the coated chicken on a wire rack. You'll notice the flour starts to look slightly clumpy and damp; this is exactly what you want for a craggy crust.

Fry the chicken: Pour the vegetable oil into a large, heavy-based frying pan or deep skillet until it's about 2cm deep. Heat the oil over a medium-high heat until it shimmers and a small piece of flour sizzles immediately when dropped in—this should be around 170-175°C if you have a thermometer. Carefully lower the chicken pieces into the hot oil, taking care not to overcrowd the pan. You should hear a loud, satisfying sizzle. Fry for 5-6 minutes per side, until the crust is a deep, golden brown and the chicken feels firm to the touch. When you tap it with tongs, you'll hear a crisp, hollow sound. Transfer the cooked chicken to a wire rack set over a baking tray to drain. The kitchen will be filled with an incredible, savoury aroma.

Make the waffle batter: While the chicken rests, preheat your waffle iron. In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt. In a separate jug, whisk the egg yolks with the buttermilk, melted butter, and vanilla extract. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined—a few small lumps are perfectly fine. In a clean, dry bowl, whisk the egg whites with an electric whisk until they form soft peaks; when you lift the whisk, the peak should flop over slightly. Gently fold the egg whites into the batter using a rubber spatula, using a figure-eight motion. The batter will become noticeably lighter and airier.

Cook the waffles: Lightly grease the hot waffle iron with a little oil or melted butter. Pour in enough batter to cover the grids (about 75-100ml, depending on your iron). Close the lid and cook for 3-4 minutes, until the waffle is golden brown and the steam escaping from the sides has mostly stopped. When you lift the lid, the waffle should release easily, feeling crisp on the outside yet soft when you press it gently. Keep the cooked waffles warm on a wire rack in a low oven (about 100°C) while you cook the remaining batter.

Prepare the spicy honey: In a small bowl, whisk together the runny honey, hot sauce, and a pinch of cayenne pepper until thoroughly combined. The honey will darken slightly and take on a warm, amber hue with a visible shimmer.

Assemble and serve: Place a warm waffle on each plate. Top with a piece of crispy fried chicken. Drizzle generously with the spicy honey. Serve immediately, while the waffle is still tender and the chicken's crust is at its most shattering.