Preheat the waffle iron while you make the waffles.

Grate the potatoes. Place them in a cheesecloth or mesh soup bag and squeeze out as much liquid as possible. Transfer to a bowl.

Grate the onion and add it to the bowl. Add the margarine, egg, flour, and salt. Mix well.

Grease the waffle maker really well with oil spray. Add some potato mixture and cook until golden on both sides. Repeat until all potato mixture is used. Set waffles aside or keep warm in a 200-degree-Fahrenheit oven until ready to serve.

In a deep skillet, heat about four inches of oil.

In a medium bowl, stir together almond milk and lemon juice to make pareve buttermilk. Let sit until it curdles, one to two minutes. Soak chicken in the “buttermilk” while you season the flour.

In a shallow dish, mix flour with garlic powder, paprika, salt, and pepper.

Working with one piece of chicken at a time, remove from the buttermilk and place in the flour. Toss to coat, shaking off any excess flour. Repeat with remaining chicken.

Fry until golden on both sides, seven to eight minutes. Transfer to a plate lined with a paper towel.

Top latke waffles with fried chicken and drizzle with hot honey or maple syrup.