In a large bowl, mix together buttermilk and 1 Tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.
In a large bowl, whisk together flour, sugar, baking soda and powder, and salt.
Heat the waffle iron, brush grates with melted butter. Spoon about 1/3 cup of batter onto the hot waffle iron and cook until golden, about 5 minutes. Repeat until finished.
In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take chicken from the buttermilk mixture, toss into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.
Fry chicken in batches until cooked and golden, about 6 to 8 minutes and chicken reaches an intrnal temperature of 165F. Remove chicken to prepared wire rack.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)