• In a bowl, whisk together the sugar and vinegar until the sugar is dissolved. Toss in the cabbage mix and set aside.
• In another bowl, mix the buttermilk, oregano, paprika, and season with salt and pepper. Soak the chicken in the mixture for 30 minutes. (Get started on the waffles.)
• Once the chicken has soaked, heat the oil in a pot or cast iron skillet over medium heat to 350°F.
• Dip the chicken thoroughly in the flour, then into the buttermilk, then back into the flour using your hands to pack on the flour coating well.
• Working in batches; add the chicken pieces to the hot oil and fry on one side for 5 to 7 minutes, until golden brown. Use tongs to turn the pieces over and fry for a further 5 to 7 minutes, until golden brown or until an internal temperature of 160°F is reached. Place on a paper towel lined plate to drain any excess grease.
• Serve the chicken with waffles and cabbage mix; drizzle with hot sauce and maple syrup.

Waffles

• Preheat a waffle maker. Lightly grease with non-stick spray.
• In a bowl, whisk together flour, granulated sugar, baking powder, and season with salt and pepper. Whisk in the milk until a thick batter forms. (Add more milk if needed.)
• Cook the waffles according to the instructions on the waffle maker.