Marinate the Chicken:
Place the chicken thighs in a bowl. Pour the buttermilk over them, add hot sauce (if using), and mix well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).

Prepare the Breading:
In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. Mix well.

Fry the Chicken:
Heat about 2 inches of vegetable oil in a heavy-bottomed skillet over medium heat (around 350°F/175°C). Remove the chicken from the buttermilk, letting the excess drip off, and coat it in the flour mixture. Fry for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Place on a wire rack or paper towels to drain.

Make the Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and gently mix until just combined (don’t overmix; some lumps are okay).

Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1–2 minutes until golden. Repeat with the remaining batter.

Assemble and Serve:
Stack the pancakes on a plate and top with a piece of crispy fried chicken. Drizzle generously with maple syrup, and add butter or fresh fruit, if desired. Serve immediately and enjoy!