1. Marinate the chicken: Blend buttermilk, chipotle peppers, hot sauce, Worcestershire sauce, salt, and pepper. Submerge chicken breasts and marinate for 5-6 hours or overnight for best results.
2. Prepare coating: Combine flour, cornstarch, salt, smoked paprika, onion powder, garlic powder, Italian seasoning, black pepper, and cayenne in a large resealable bag. Add 2 tsp buttermilk to the flour mixture to form crumbs.
3. Coat the chicken: Remove chicken from marinade, dip in the flour mixture, shake off excess, then refrigerate for 20 minutes to set the crust.
4. Fry the chicken: Heat vegetable oil to 350°F (175°C). Fry the chicken in batches for 13-15 minutes, turning halfway, until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels and keep warm in a low oven.
5. Make waffles: Preheat waffle iron. Mix corn muffin mix, egg, buttermilk, melted butter, and maple syrup until combined. Cook waffles until crisp and golden, then cut each waffle into quarters to serve as slider buns.
6. Prepare maple-spiced butter: Whisk together butter, brown sugar, maple syrup, hot sauce, and cayenne. Chill slightly, then shape or soften for spreading.
7. Assemble sliders: Spread maple-spiced butter on each waffle quarter and on fried chicken pieces. Sandwich chicken between waffle quarters. Optionally drizzle sliders with additional maple syrup and hot sauce for extra flavor. Toothpicks may be used to secure sliders.