For chicken: In a large plastic container, 1 cup HOT water with 1/4 cup of salt and stir to dissolve. Add the honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley lemon zest, juice and the lemon halves. Let cool completely, then stir in the remaining 3 cups of cold water. Add the chicken and be sure it’s completely covered, then refrigerate overnight. In the morning, drain the chicken and pat dry. Slice breasts lengthwise into 3 long pieces.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne, paprika and 1 teaspoon of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with parchment paper. In a deep fryer, heat oil to 350?. Fry the chicken pieces in batches, turning at least once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160?, about 5 minutes. Transfer the chicken to paper towels to drain, and then keep warm on a rack in a baking sheet in a low oven (225 degrees) while you fry the remaining chicken pieces.
For waffles: Combine the flour, salt, sugar, baking soda. Mix together buttermilk and egg yolks. Preheat waffle iron and spray well with cooking spray. Stir wet into dry ingredients. Beat the egg whites in a separate bowl electric mixer to soft peaks. Stir gently into the batter and gently combine. Spread batter onto the waffle iron, sprinkle with an 1/8th of the diced prosciutto and bake until the waffle is done - about 3 to 5 minutes, depending on your iron. Spray with cooking spray between batches. Place cooked waffles on a rack in low oven to keep warm.
For syrup: combine maple syrup and rosemary in a small sauce pan over low heat and warm gently to infuse rosemary flavor – to taste or about 5 minutes. Remove rosemary and allow to cool.
To serve, arrange waffle on warmed plate. Top with 2 pieces of fried chicken. Garish with a rosemary sprig and serve with warmed maple syrup.