"In a large bowl or plastic bag, combine 2 cups of buttermilk and 1 teaspoon of salt with your chicken. Cover and allow to marinate in the fridge for no less than 4 hours and up to 24 hours.Bring chicken to room temperature for 30 minutes before you intend to fry.Meanwhile, in a small tray or shallow bowl, combine all of your dry mix. Dip each thigh into the dry mix until it is fully coated and craggy. The craggier, the better to ensure maximum crunch. Place on a wire rack and repeat with the remaining chicken.In a Dutch oven or deep cast iron skillet, heat 4 inches of oil -- just enough to accommodate the depth of your largest chicken thigh. Drop a small amount of batter into the oil to test that the oil is properly heated. Aim for roughly 350°F to start. Be sure to monitor the temperature as it will fluctuate as additional chicken is added. Try not to drop below a minimum temperature of 325°F.Working in batches, carefully lower (away from you) the chicken thighs into the oil. Deep fry for roughly 5-7 minutes per side, or until crisp and golden and white through the center. Internal temperature should be 165°F. Place thighs on a wire rack and sprinkle with coarse sea salt while still piping hot.Before adding additional batches, make sure oil is returned to 350°F. Repeat with remaining chicken thighs. Keep warm while preparing waffles.To make waffles: In a small bowl, beat eggs lightly.In a large bow, mix together flour, sugar, baking powder, cinnamon, and salt.Add eggs to the flour mixture and stir until the dry ingredients are just combined and moistened.Heat griddle. Brush lightly with oil, if needed. Pour batter by scant ¼ cupfuls onto the hot griddle and cook until just set and golden. Repeat.Keep warm until needed.Assemble one thigh on top of each waffle and drizzle with warm maple syrup to serve. Bacon is optional, but heartily recommended."