You want to start tenderizing the chicken. Use a fork if you dont have a tenderizer. Refrigerate overnight, or about 12 hrs. Trust me you want to let it sit in buttermilk so you can yield moist/juicy chicken.
In the morning start by peeling and cutting 1 small sweet potato into smaller pieces.
While sweet potatoes are boiling, you want to prepare the rest of the meal. In a zip lock bag, combine flour, garlic and onion powder, old bay, five spice, salt, paprika and 1/4 cup of crushed pecans. Shake it up, and set aside.
Cut each chicken breast into 3 pieces. You will have a total of 6 pieces. Shake off excess buttermilk, drop them in flour mixture and coat.
Remove and place chicken pieces on a cooling rack. Let sit 5-10 min.
To make flavored butter, soften 4 tbsp of butter. Add 1 tsp of crushed pecans, 2 tsp of maple syrup and a pinch of salt, using a fork mix until well combined and set aside.
in a small mixing bowl, mix 1 egg and 2 tsp of water. Place 1/2 cup of crushed pecans on a plate.
Return egg washed chicken back into flour mixture and coat.
Roll re-coated chicken in pecan, it does not need to be alot. Return to cooling rack.
Heat oil in a small sauce pan on medium heat. Warm up waffle maker. When oil is ready fry chicken 3 pieces at a time. About 3-4 minutes. Repeat with remainder.
place fried chicken on cooling rack.
Once sweet potatoes are ready, mash in a mixing bowl.
Add milk, mix and add rest of waffle ingredients. If it’s too wet add more waffle mix. You want it to be thick, or else waffles will be too moist.
Place 1/4 cup of batter in the middle of oiled waffle maker and cook until cooked, do not burn. repeat with remainder of batter.
Once everything is cooked, stack waffles on plate, top with chicken and butter, drizzle with maple syrup. Add powdered sugar and pecan pieces, enjoy with beverage and fruit of choice.