Southern fried chicken topped with a sweet peach compote over cinnamon waffles.
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Marinate chicken thighs in buttermilk and 1 tablespoon of Cajun seasoning for at least 30 minutes.
In a medium saucepan, combine peaches, brown sugar, 1 teaspoon of cinnamon, and butter; simmer over medium-low heat until syrupy and peaches are tender.
Prepare waffle batter according to package directions, adding the remaining 0.5 teaspoon of cinnamon and vanilla extract to the mix.
Whisk flour and the remaining Cajun seasoning in a shallow bowl; dredge marinated chicken in the flour, pressing firmly to coat.
Heat vegetable oil in a heavy skillet to 350°F (175°C) and fry chicken pieces for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
Cook the waffles in a preheated waffle iron until crisp and golden brown.
Place a waffle on each plate, top with two pieces of fried chicken, and generously ladle the warm peach cobbler compote over the top.
Serve immediately with an optional drizzle of maple syrup for extra sweetness.
