Add the chicken breasts to a shallow dish. Season generously with salt and pepper. Add the buttermilk and refrigerate for at least 2 hours. I usually marinate my chicken overnight.
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Combine the bread crumbs and brown rice flour in a shallow dish. Dredge the chicken pieces through the mixture and place on the prepared baking sheet.
Brush the chicken pieces with a generous amount of olive oil. Bake for 15 minutes then turn the chicken over and bake for another 10 - 15 minutes until the chicken is cooked.
Prepare the hot honey while the chicken is baking by placing all ingredients in a small saucepan and whisking until the butter is completely melted and the hot honey is smooth.
Prepare the waffles while the chicken is baking.
In a saucepan, over medium heat, bring 1 C of water to boil. Add the grits and stir to combine. Remove from heat, cover and let sit for 10 minutes.
Combine the flour, lemon pepper and sea salt in a large bowl.
Add the grits, buttermilk, oil, eggs and shredded cheese. Mix until smooth.
Preheat the waffle maker. Cook 1/4 C batter until golden brown and crisp. Repeat with remaining batter.
Top waffles with chicken, drizzle with hot honey sauce, sprinkle with green onions. Serve immediately.
This recipe was developed in partnership with Tillamook.