For the pickle brine: Combine 1 gallon water and the salt, brown sugar and cider vinegar in a stockpot; heat until the salt and sugar have dissolved. Add 1 gallon ice to cool. Wrap the coriander seeds, mustard seeds, peppercorns, chiles, dill, garlic and bay leaf in cheesecloth. Add the sachet and the chicken to the brine. Refrigerate for 12 to 16 hours or up to 24 hours.
For the chicken spice: Mix together the salt, pepper, garlic powder, onion powder, cayenne, mustard, oregano, celery seed and paprika in a bowl. Store in an airtight container.
For the chicken dredge: Whisk together the flour, chicken spice (reserve the remaining chicken spice for another use) and baking powder in a bowl.
For the Belgian-style waffles: Preheat a waffle iron.
Combine the flour, cornstarch, sugar, baking powder, baking soda and salt in a bowl.
In another bowl, whisk together the buttermilk, milk, oil, vanilla and eggs. Let rest for 15 minutes.
Cook the waffles according to manufacturer's instructions.
For the black pepper sausage gravy: Saute the sausage in the butter until browned. Add the onions and cook for 3 to 4 minutes. Add the flour and cook for another 4 minutes, stirring constantly. Add the milk, cream and stock; bring to a boil. Stir in the Worcestershire, powdered mustard and hot sauce, and season with salt and pepper.
To cook the chicken: Preheat a deep-fryer to 300 degrees F.
Dip the brined chicken in buttermilk, then toss in the chicken dredge. Fry until an instant-read thermometer reads 180 degrees F.
To serve: Place the waffles on serving plates. Set 2 pieces of chicken on top of each waffle. Top with some gravy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.