Crush Cornflakes: Crush the cornflakes to a texture similar to Panko breadcrumbs. You can do this in a food processor or just pound them in a zip-lock bag. Failing that just use your hands to scrunch them up in the bag. Place to one side.
Mix Seasoning: In a small pot combine 1 tsp salt and paprika with 1/2 tsp onion powder, garlic powder, cayenne pepper and black pepper. Place to one side.
Maple Sriracha: In a small pot or bowl combine maple syrup and sriracha. Start with a couple of tbsp of each, then adjust later if you need to. Place to one side.
Pound Chicken: Place a chicken breast on the chopping board and lay cling film over it. Pound with a rolling pin, mallet or heavy pan until even thickness. Avoid pounding too thin that it starts breaking apart (around 1/2" is fine). Slice off any stray or pointy bits, then repeat with the remaining breasts.
Dredge Chicken: Set up 3 bowls - the first with flour and half of the pot of seasoning, the second with 2 beaten eggs and the third with crushed cornflakes and the rest of the seasoning. Coat the chicken in the flour, then the egg and finally in the cornflakes, ensuring you thoroughly coat at each stage (namely the cornflakes). Repeat with the remaining breasts.
Fry Chicken: Heat around 1 cup of oil (or enough to comfortably cover the base of the pan) over medium heat in a large cast iron skillet or pan. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly sizzle). Carefully place chicken in 2 breasts at a time and fry for 3-5mins on each side, or until golden on the outside and white/piping hot through the centre.
Rest Chicken: Remove chicken from the pan and place on a wire rack with paper towels underneath. Sprinkle with salt, then bring the oil back to temp and fry the second two chicken breasts.
Sandwich: If you have 4 large waffles, keep the chicken as it is. If you have smaller waffles then slice the chicken in half. Top toasted waffle with chicken, followed by a good drizzle of maple sriracha, then finish with a second waffle.