• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon grated nutmeg
• 3 eggs, room temp
• 5 tablespoons melted butter, room temp
• 2 cups buttermilk
• 1 1/2 cups sharp white cheddar, shredded or cut into fine dice
• 1 bunch scallions, chopped, whites and greens
• 1 cup chopped pecans
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Preheat waffle iron to high and a couple of inches of vegetable oil in large cast-iron skillet to 365°F over medium to medium-high heat.

Whisk up dry and wet waffle ingredients in separate bowls then combine. Prepare 8 waffles to very crisp (cook 2 batches on a 4-waffle iron).

For the chicken, set chicken cutlets into buttermilk and hot sauce for a few minutes. Whisk up the flour with a liberal amount of salt and pepper, the granulated garlic and onion, paprika and cayenne. Double-coat the chicken in buttermilk and flour, and fry to deeply golden, about 8 minutes.

Stir up maple syrup, mustard and Worcestershire sauce.

Serve chicken with bacon, lettuce and tomato on waffles drizzled with maple mustard and cut corner-to-corner.

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