Remove chicken from brine, slice into strips, and place on skewers for consistent frying.
Dredge in flour mixture, then dip in buttermilk, and once again in flour, knocking off any excess flour during the process.
Fry in a cast iron pot at 350°F until golden brown. Remove to a cooling rack.
Whip egg whites and carefully fold into the waffle batter.
Heat waffle iron and spray with cooking spray.
Using a measuring cup, pour waffle batter evenly into the waffle iron. Add black sesame seeds to the surface and close. Cook for 4 minutes, flipping halfway through.
Plating: Chicken, waffles and coleslaw on top. Add the Ginger-Sesame Maple Syrup.