Cut chicken breasts into strips and soak in buttermilk for one hour in refrigerator.
Heat oil in skillet to 375 degrees.
Combine panko and corn flake crumbs, then dip chicken strips, coating completely.
Fry 3 strips at a time, turning once, until done. Recommended internal temp. is 165 degrees, although we cook to less and let rest and rise to temp.
For the waffles...
Heat waffle iron to high and coat with canola oil.
Working in batches, combine 2 cups of shredded potatoes, with 1/2 shredded onion, and 1 fine diced jalapeno pepper at a time. Lay on a non-terry kitchen towel, then roll and squeeze out excess liquid.
Add melted butter and seasoning, then mound onto oiled waffle iron, spreading slightly. Cook on high until nicely browned, about 15 minutes. Wait at least 5 minutes before checking.
For honey Dijon syrup...
Whisk all ingredients and pour over chicken and waffles.