Directions:

1. To Prepare Buttermilk Fried Chicken Breast:
   In a large stainless-steel bowl, combine buttermilk, onion, garlic powder, onion powder, seasoned salt, thyme leaf, bay leaves, mustard and cayenne pepper. Mix until well-blended. Rinse and pat dry chicken. Place between two layers of plastic wrap. Gently pound chicken to even thickness. In a separate large stainless-steel bowl, add chicken. Pour marinade over chicken turning to evenly coat. Cover, and place in refrigerator for at least 4 hours or overnight to marinate. Drain and discard excess marinade prior to cooking. When ready to fry the chicken, combine flour, pepper, paprika and salt in a bowl. Mix well. Dredge chicken in seasoned flour mixture to evenly coat. Place breaded chicken neatly on a parchment lined tray. Separate layers with parchment paper, if necessary. Place breaded chicken in refrigerator and allow to rest for at least 15 to 20 minutes to create a crust. Remove from refrigerator. Deep fat fry chicken at 350 degrees Fahrenheit for 4 to 5 minutes or until golden brown and cooked through. Drain well.
2. To Prepare Vinaigrette Cole Slaw:
   Combine all ingredients in a bowl. Cover, and refrigerate for at least 4 hours before service. Stir well before serving.
3. To Prepare Bourbon Honey Butter:
   Heat butter in a sauté pan over medium-high heat until butter starts to brown. Add honey and bourbon. Stir to combine. Cook for 3 minutes. Serve hot.
4. To Prepare Buttermilk Chicken and Waffles:
   Heat waffles according to manufacturer instructions. Place 2 stacked waffles in center of service plate. Place 1 chicken breast on top of waffles. Place 4 pickle chips next to chicken on left side corner of waffles. Place about ½ cup coleslaw at 3 o’clock. Serve with 1/4 cup warm bourbon honey butter. Enjoy immediately!