In a medium bowl, mix together 1 tablespoon of paprika, teaspoon cumin powder, 1 teaspoon cayenne pepper, 1 teaspoon ginger powder, 1 ½ teaspoon Old Bay seasoning, 1 tablespoon garlic powder, 3 tablespoon onion powder, 1 teaspoon crushed black pepper, and 2 tablespoons of salt with the buttermilk until thoroughly combined. Place your chicken pieces into the buttermilk mixture and allow them to marinade for 24 hours.
In a large mixing bowl, add the flour, the rest of the spices, 2 tablespoons of crushed black pepper, and 6 tablespoons of salt. Stir these to thoroughly combine. Add the marinated chicken pieces to the flour mixture. Coat the chicken pieces well.
Heat the oil in a deep fry machine or a deep stovetop frying pan until it reaches 325 degrees. Once the oil is to temperature, add the chicken a few pieces at a time. Fry the chicken for nine minutes. Remove the chicken from the oil and allow them to rest on a draining rack for 2 minutes. Add black pepper and cayenne.
In a large bowl, combine the milk, beer, vanilla, eggs, and butter. Set this bowl aside. In a separate mixing bowl, sift together the flour, sugar, malt powder, baking powder, and salt. Add the dry ingredients to the wet and mix just enough to barely combine.
Spray a preheated waffle iron with nonstick cooking spray. With a ladle, pour in 3 ounces of the waffle batter. Let the waffle cook until it is golden brown on both sides.
Top the finished waffles with the crispy, cooked fried chicken and serve with your favorite maple syrup.