Spicy Cajun-seasoned chicken paired with savory cornbread waffles and hot honey.
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Marinate the chicken in 1 cup of buttermilk and 2 tablespoons of Cajun seasoning for at least 4 hours or overnight.
In a large bowl, whisk together the cornmeal, 1 cup of flour, baking powder, remaining buttermilk, eggs, and melted butter to create the waffle batter.
Preheat your waffle iron and cook the cornbread waffles until golden brown and crisp; keep them warm in a low oven.
In a shallow dish, combine the remaining 1 cup of flour with 2 tablespoons of Cajun seasoning for the chicken dredging.
Heat the vegetable oil in a heavy skillet or Dutch oven to 350 degrees Fahrenheit.
Dredge the marinated chicken pieces in the seasoned flour, pressing firmly to ensure a thick coating, then fry until the internal temperature reaches 165 degrees Fahrenheit.
Whisk the honey and hot sauce together in a small bowl, warming slightly if needed to combine.
Place a piece of fried chicken atop a cornbread waffle, drizzle generously with the hot honey, and garnish with sliced scallions.
