In a deep-fat fryer or large deep saucepan, heat 1 1/2 inches of oil to 365°F.
Meanwhile, in a shallow dish, stir together flour, garlic salt, parsley, and pepper.
In a second shallow dish, pour buttermilk. Dip chicken into flour mixture, shake off excess, dip in buttermilk to coat, then dip back in flour mixture, turning to coat.
Fry chicken pieces, one fourth at a time, in hot oil 3 to 4 minutes or until coating is golden brown and chicken is no longer pink. Remove chicken; drain on paper towels. Keep warm on baking sheet in a 200°F oven while frying remaining chicken pieces.
Toast waffles according to package directions. Keep toasted waffles wrapped in foil to keep warm. Place one piece of fried chicken on each mini waffle. Skewer together with toothpick or small skewers. Drizzle with maple syrup and top with chopped fresh parsley.