Wash chicken and set aside. In a shallow dish combine flour and seasonings. In a bowl mix egg and buttermilk. Dredge chicken in flour, then dip and cover in the egg, then put the chicken back into the flour. Set aside as oil heats. Heat oil until hot. Fry each piece on each side until golden. Melt butter and add honey. Drizzle on chicken.
Waffles
In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, whole milk, melted butter and vanilla. Heat a non stick waffle iron that has 4 sections. Fill each section about 2/3 full, close maker until done. Repeat with addition batter. Separate waffles into the 4 sections when done.
Hollandaise
Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and you continue to whisk until the mixture is thicker. Add salt and pepper to taste.
Eggs
To poach the eggs, bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny.
Assembly
On a plate, place 2 waffles, one on top of the other. Repeat on a 2nd plate. Top each with a piece of Honey Butter Fried Chicken, then a poached egg. Drizzle with hollandaise sauce and sprinkle with green onions. Add syrup if desired.
