Combine the chicken thighs with all of the marinade ingredients in an extra large freezer bag. Zip up the bag tightly and evenly marinate the thighs. Make sure there’s no chance of spillage and refrigerate overnight.
Add all the ingredients for the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix together.
Line a baking tray with parchment paper. Remove the chicken thighs from the marinade one at a time and toss into the flour mixture. Press the chicken firmly into the breading so it’s evenly coated and set aside.
Line another tray with paper towels and set next to the fryer. Add oil to a home fryer set to 340F. Cook until golden brown on one side bottom for a few minutes then flip and cook until golden on the other side.
Remove and place the cooked thighs on the paper towel lined baking tray to or off any excess oil. Fry off the rest of the chicken and set aside.
Sweet potato waffles
In a large bowl, add the flour, baking powder and salt and set aside.
In separate bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind
Stir the sweet potato mixture into the flour mixture and thoroughly combine.
Meanwhile, beat egg whites until stiff peaks form the gently fold the egg whites into batter one third at a time. Scoop out the batter onto a preheated and oiled waffle iron, and cook through until lightly browned.
Spicy maple mustard mayonnaise
In a bowl, add the egg, vinegar, cayenne and mustard then gradually add oil in a thin stream while whipping constantly.
Once mayonnaise begins to thicken, add in maple syrup and black pepper. Continue whipping to desired consistency.
Place freshly fried chicken onto sweet potato waffle. Smother both sides in spicy maple mustard mayo. Top with second waffle. Serve with your favourite side.