Oven Fried Chicken - Preheat oven to 425 degrees.
Whisk old bay, garlic powder and onion powder into buttermlk.
Place drums in large freezer bag and pour buttermilk mixture over them.
Place the drums in a bowl and store in fridge overnight.
The next day, in a shallow pan, mix together flour and cornstarch.
In another shallow pan, place the beaten egg.
In the third shallow pan, place the crushed croutons.
Remove each drum from the bag and roll them in the flour mixture. Shake of the excess flour.
Place each drum in the beaten egg and coat.
Now place each drum in the croutons and coat well.
Place the prepared drums on a wire rack fitted inside a cookie sheet.
Spray the drums with oil spray.
Baked for 30 minutes or until the internal temperature reaches 165 degrees.
Waffles - While the chicken is baking, preheat waffle iron.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another medium bowl, whisk together the buttermilk, egg yolks, vanilla, and vinegar until well-combined. Add food coloring and mix well.
Pour buttermilk mixture into dry ingredients and stir until combined.
Pour in melted butter and stir.
In a small bowl, beat the egg whites on high until soft peaks form (2-3 minutes).
Fold the egg whites gently until combined.
Cook waffles according to your iron and size. My Belgian waffle maker took a few minutes.
Icing - Beat the cream cheese and butter until fluffy.
Add the powdered sugar and combine.
Add the milk and stir. You should have the consistency of a pourable syrup.
Assemble the dish to your liking and garnish with toasted pecans, Say Grace and enjoy!