For the Chicken

1. Heat about 1/2 inch of cooking oil in a large skillet to 350 F.
2. Slice the chicken breasts in half crosswise and then cut each cutlet into 1-inch to 2-inch pieces—or leave the cutlets whole for meal-size portions.
3. Add the buttermilk to a shallow bowl and add hot sauce, if desired.
4. In another bowl, combine the 1 1/2 cups of flour, the pepper, 1/2 teaspoon of salt, sage, and thyme. Mix well.
5. Dip the chicken pieces in the flour mixture, then in the buttermilk, and then dip in the flour mixture again to coat.
6. When the oil reaches 350 F, add several chicken pieces. Fry for about 3 minutes on each side, or until golden brown. Remove the fried chicken pieces to paper towels to drain.
7. Transfer the chicken to the rack and keep them warm in the 200 F oven, if desired.

For the Waffles

1. Spray the waffle iron lightly with nonstick cooking spray, if necessary, then preheat.
2. In a medium bowl, combine the 2 cups of flour, baking powder, sugar, and 1/4 teaspoon of salt.
3. In a mixing bowl, whisk the eggs until fluffy; add the milk and melted butter and whisk until smooth.
4. Add the dry ingredients to the milk and egg mixture and beat until smooth.
5. Add about 1/2 to 2/3 cup of the batter to the waffle iron for each waffle—see the manufacturer’s instructions for exact amounts.
6. Bake the waffles in the waffle iron for about 5 minutes, or until they stop steaming.
7. Keep the waffles warm in the preheated 200 F oven while making more batches.
8. Serve the chicken on the waffles with maple syrup or cut the waffles into quarters to make bite-size appetizer chicken and waffles.