Prepare the bath for the chicken by combining the milk, vinegar and hot sauce in a large bowl. Mix well and add the chicken, making sure each breast is as submerged as possible. Cover with plastic wrap and let sit in the refrigerator for 30 minutes.

Prepare the fried chicken dredge by combining the flour, black pepper, salt, onion powder, garlic salt, paprika and cayenne in a large glass dish. Mix the spices into the flour with your hands.

Remove each chicken cutlet and place in the dredge until it is coated. Return each cutlet briefly to the bath and once again dredge until coated a second time. Place the chicken on a wire rack with a plate underneath to catch any drippings. Let the coating set for 10 minutes.

While the chicken is setting, bake the bacon in a 450 degree oven for 15 minutes (10 minutes on one side, then 5 minutes on the other).

Prepare the waffles by sifting the flour, sugar, cinnamon, baking powder and salt in a large bowl. In another bowl, use an egg beater to whip the egg whites into soft peaks. Combine the egg yolks, milk and oil in another bowl and mix well. Add the wet ingredients (minus the egg whites) to the dry ingredients and combine well. Spoon in the egg whites to the batter until it’s well incorporated.

Cook waffles in a waffle iron. Set aside.

Fry the chicken in 1-inch vegetable oil over medium heat. Turn once during frying so each side is a nice golden brown. Remove from the oil and allow to set for 5 minutes on a paper towel lined plate.

Prepare the syrup by boiling the water. Pour over the sugar and add the maple flavoring. Stir well.

Serve by placing two waffles on a plate. Add a piece of fried chicken and top with a piece of bacon. Pour the syrup over top or serve on the side as a dip.