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Special equipment: Waffle iron
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For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika.
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Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently.
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Place in a bowl and cover with plastic wrap.
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Poke a few holes in the top so that air can circulate around the chicken.
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Refrigerate at least 8 hours or overnight.
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Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
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Heat a 10-inch, straight-sided skillet over medium heat.
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Add the oil so it comes 1 inch up the side.
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Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
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In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper.
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Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture.
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Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil.
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Fry the chicken for 10 minutes on the first side.
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Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes.
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Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
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For the waffles: Preheat a standard waffle iron.
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With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth.
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Lightly spray the waffle iron with nonstick cooking spray.
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Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes.
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Remove the waffle to a plate and repeat with remaining batter.
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Serve the chicken and waffles hot, with maple syrup and butter.
