"Create a best-in-class Southern-style gluten-free fried chicken cutlet recipe specifically engineered for sweet Liège waffle service. It should combine classic Southern fried chicken roots with subtle buttery aromatics and enough savory contrast to balance sweet waffles. The user wants to avoid GF all-purpose flour blends and xanthan gum, so build the dredge from individual ingredients mixed by hand. Use imperial units only. Include a practical commercial workflow for cook-ahead and re-fry service so pickup time stays 2–3 minutes. Keep sage and mace in the profile, but balanced and not overpowering. Focus on food safety, crispness, and holding quality."