Clean the chicken breast, and lay it flat on your work surface.

Using the flat end of a rubber mallet (or even a rolling pin) beat it to make it slightly thin.

Cut each flattened breast into two individual chicken cutlets.

Marinate the cutlets in a mixture of the buttermilk, Cajun seasoning, salt and pepper.

When sufficiently marinated (half an hour will do if you're in a hurry, or marinate 'em overnight!) keep them ready on the countertop for the dredging-and-egging process.

In a flat dish, mix together the flour, dried herbs, onion powder, garlic powder, salt and pepper. Set aside.

In another dish, beat the egg with the hot sauce (it should turn a bright orange hue). Set aside.

Heat oil for frying in a skillet or non-stick frying pan (preferably with high sides).

Dredge the chicken once in the flour mixture, then dip it in the egg, and then dredge it once again in the flour (make sure it's completely coated).

Fry the chicken pieces in the hot oil till crunchy golden brown and just cooked through (overcooked chicken breast becomes stringy).

Remove the chicken onto a draining rack set over a baking sheet (to catch drips). Set aside.

Serve the chicken between two waffles with lettuce, tomato and honey mustard dressing.