In a shallow dish, whisk together the flour, thyme, paprika, salt, garlic powder, and black pepper. In a second shallow dish, whisk the egg, milk, and lemon juice.

Dip each piece of chicken into the flour mixture, then into the egg mixture, and then back into the flour mixture. Press the coating gently so it sticks well. Let the coated pieces rest on a wire rack for 10 minutes.

Pour about 2 inches of vegetable oil into a deep fryer, electric skillet, or heavy pot. Heat the oil to 375°F using a thermometer.

Fry a few pieces at a time, without crowding the pan. Cook for 6 to 10 minutes per side, until the chicken is deep golden brown and fully cooked.

Drain the chicken on paper towels over a rack, and keep it warm in a 200°F oven while you fry the rest.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the egg yolks, milk, and canola oil. Pour the wet ingredients into the dry ingredients and stir just until moistened.

Beat the egg whites until stiff peaks form, then gently fold them into the batter.

Preheat your waffle maker and cook the batter in batches until each waffle is golden brown and crisp. Keep the waffles warm in the oven with the chicken.

Top each waffle with a piece or two of chicken and drizzle with warm maple syrup. Serve immediately.