If you don't have a waffle iron, pour the batter in a greased grill pan over medium heat and cook until golden brown.
In a medium-sized bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons fine sea salt, and 1 tablespoon baking powder.
In a separate bowl, whisk together 2 whole eggs, 1/2 cup vegetable oil, and 1 3/4 cups whole milk until smooth.
Pour the wet ingredients into the dry ingredients while constantly mixing until the batter is smooth.
Grease your waffle maker and follow the package directions to cook the waffles.
In a large bowl, whisk together 1 1/2 cups buttermilk, 3 tablespoons pickle juice (optional), 2 teaspoons paprika, 2 teaspoons kosher salt, and 1 optional teaspoon MSG.
Add chicken drumsticks to the buttermilk marinade and coat well. Set aside.
In another large bowl, combine 2 cups all-purpose flour, 2 teaspoons salt, 1 tablespoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon optional celery powder. Stir to combine.
Dredge the marinated chicken in the flour mixture, making sure to press the flour into every crevice. Set on a baking sheet.
Heat vegetable oil in a fryer to 350°F. Once the oil is hot, add the chicken drumsticks in batches. Fry for 5-8 minutes until golden brown and the internal temperature reads 165°F.
In a medium-sized bowl, mix 1 tablespoon granulated sugar, 2 teaspoons kosher salt, 2 teaspoons paprika, 1 tablespoon garlic powder, 3 tablespoons cayenne powder, and 1 teaspoon MSG. Pour in 1 cup hot oil from the fryer and whisk until combined.
Dunk the fried chicken into the hot oil mixture to coat.
Serve the hot chicken on waffles and drizzle with maple syrup or honey.