In a resealable bag, mix flour, cornmeal, chile powder, paprika, cumin, garlic powder, salt and pepper. Seal and lightly shake to incorporate. Set aside a tablespoon of the mix for later.
In a bowl, mix vinegar, milk, egg and half of the honey. Whisk together until well blended.
Dip each breast in the milk mixture then the spice mixture. Repeat one more time.
In a heavy skillet, heat canola oil until shimmering on top. Fry the chicken, turning until golden on each side and until the meat thermometer reads 160 F when inserted into the chicken. Remove and drain on paper plate.
While chicken is frying, toast eight waffles until golden.
With the remaining honey, whisk in the tablespoon of reserved spice mixture and microwave for 30 seconds in an uncovered, microwave-safe container.
To serve, plate waffles, top with fried chicken and drizzle honey sauce on top.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.