1. Cut each chicken breast into halves, lengthwise. Cut each half into 4 pieces, yielding 8 pieces per breast. Place chicken in large zip-top bag. Add pickle juice and buttermilk. Marinate in the refrigerator for at least 6 hours or overnight.
2. When ready to cook, heat 2 inches of oil in a skillet to 325° F. In a shallow bowl, add flour, paprika, garlic powder, salt and pepper. Stir to combine. In a second bowl, scramble the eggs. In a third bowl, add the breadcrumbs. Dip each chicken piece in the flour, turning to coat. Shake off the excess. Dip both sides in the eggs and breadcrumbs. Add to oil. Fry for about 4 minutes per side until deep golden-brown on both sides and cooked through to 165° F. Use an instant-read thermometer to check the internal temperature of the chicken.
3. Toast the waffles. Sandwich the chicken between waffles. Drizzle with syrup.

Tip: Spice up your syrup by combining 1 cup of syrup, 1/4 to 1/2 teaspoon of cayenne pepper and 1/8 teaspoon of minced red chili flakes. Stir to combine, and microwave for 30 seconds. Let the syrup cool and stand at room temperature for 1 hour before serving.

Calories: 450, Fat: 9 g (2 g Saturated Fat), Cholesterol: 70 mg, Sodium: 710 mg, Carbohydrates: 79 g, Fiber: 1 g, Protein: 12 g.