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Special equipment: a waffle iron and a deep fryer or large pot
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For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish.
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Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
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For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy.
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Pour the egg mixture into a large bowl.
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In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg.
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Gradually stir the dry ingredients into the egg mixture.
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Stir in the pecans.
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Heat a waffle iron.
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Brush both sides of the waffle iron with butter.
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Cook the batter in the waffle iron according to the manufacturer's directions.
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Place the waffles in the oven to keep them warm.
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For the chicken: Fill a deep fryer or large pot with oil.
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(If using a pot, fill just less than halfway with oil.)
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Heat the oil to 350 degrees F.
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In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well.
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Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
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Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes.
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Before each batch, make sure the oil has returned to 350 degrees F.
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For the peach sauce: In small saucepan, warm the maple syrup.
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Remove from the heat and stir in the peach preserves and hot sauce.
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To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top.
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Serve extra peach syrup on the side.
