Place chicken pieces in a gallon-sized plastic bag along with buttermilk, garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. Seal and refrigerate for at least 4 hours or overnight.
Preheat oven to 400º Fahrenheit.
In a small bowl, whisk together flour, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. In a separate bowl, whisk egg well.
Drain the chicken and discard buttermilk. Dredge chicken through flour mixture, then into egg, then back into flour mixture again. Shake off excess flour.
Spray each piece of chicken lightly with oil. Arrange pieces in a single layer in an oven proof sheet pan. Bake 15-16 minutes, flipping halfway to ensure both sides get crispy. Chicken is ready when internal temperature reaches 165º Fahrenheit
Cheesy Cornbread Waffles:
Preheat the waffle iron on high.
In a large bowl, stir together flour, cornmeal, corn starch, baking powder, baking soda, salt, and pepper. Add the buttermilk and eggs and whisk well to combine. Stir in the butter, then fold in cheese and chives. Pour ½ to ¾ cup batter onto the hot waffle iron and cook until lightly browned. Transfer the cooked waffles to a baking sheet in a low oven to keep warm.
Sweet Plantain Syrup:
Heat oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Place plantains into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate.
In a small saucepan, heat maple syrup, pepper jelly and salt; cook 3-4 minutes. Add fried plantains and stir. Set aside until ready to use.
To assemble: Serve chicken + waffles with sweet plantain syrup and pickled onions (optional). Enjoy!