"Making chicken and waffles creates a lot of dirty dishes, but, man, is it worth it. It's a push to make this recipe in 30 minutes, but once you get the hang of it, it goes quicker every time."—Rachael Ray
Preheat the oven to 275°. Set a wire rack inside a baking sheet. Preheat a waffle iron to level 5 or medium-high to high.
For the chicken, make a breading station by lining up 3 shallow dishes. In the first, season the flour with salt and pepper. In the second, mix the buttermilk and hot sauce; season. In the last, mix the cornflakes, granulated garlic and onion, paprika, salt, and white and black pepper. In a large skillet, heat 1/8 inch of oil over medium-high. Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere. Fry until golden, 3 to 4 minutes per side. Transfer to the rack; keep warm in the oven.
For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper. In another medium bowl, whisk up the buttermilk, butter, and egg. Mix the wet and dry ingredients until just blended. Stir in the pecans. Coat the waffle iron with cooking spray. Working in batches, cook the waffles until crispy, about 4 minutes per batch.
Top the waffles with the chicken. Drizzle with honey.