Fried Chicken and Waffles Stack with Iceberg Salad and Garlicky Ranch Aioli

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For the chicken:

2 tablespoons lemon-pepper seasoning, divided

1 cup buttermilk

4 chicken thighs

Canola oil, for frying

2 cups all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground black pepper

For the waffles:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sugar

1/2 teaspoon curry powder

Kosher salt and freshly ground black pepper

2 cups buttermilk

2 eggs, separated

3 tablespoons melted butter

For the salad:

1 egg yolk

Kosher salt and freshly ground black pepper

1 1/2 cups grapeseed oil

3 cloves prepared roasted garlic

1/4 cup prepared ranch dressing

1/2 head Iceberg lettuce

To serve:

Maple syrup