Combine the chicken, buttermilk and 1 tablespoon hot sauce in a large bowl; stir to submerge the chicken. Let marinate at room temperature 30 minutes.
Preheat the oven to 250 degrees F. Preheat a waffle iron (not Belgian) and lightly brush with vegetable oil. Line a baking sheet with parchment paper.
Working in batches, fill the waffle iron with a single layer of Tater Tots (they should be touching). Close the waffle iron and cook until browned and crisp, 6 to 8 minutes, depending on your waffle iron. (The waffles are done when they release easily without sticking.) Transfer to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining Tater Tots.
Heat 2 inches of vegetable oil in a large wide pot until a deep-fry thermometer registers 360 degrees F. Toss the flour, paprika, 2 teaspoons salt and the granulated garlic in a large bowl. Remove the chicken from the buttermilk mixture using tongs; reserve the buttermilk mixture. Working in 2 batches, dredge the chicken in the flour mixture, then dip in the buttermilk mixture and dredge again in the flour. Fry until the chicken is crisp and golden, 4 to 5 minutes. Remove to a paper towel-lined plate to drain; season with salt.
Combine the honey, the remaining 1 tablespoon hot sauce and a pinch of salt in a microwave-safe bowl; microwave until just warm. Serve the chicken and waffles with the spicy honey.
Photograph by Mark Weinberg
Recipe courtesy of Food Network Magazine