Melt Crisco, over medium-high heat, in large frying pan so there is about an inch of liquid once melted.

On a piece of waxed paper or a plate combine the flour, parsley, salt and pepper. In a separate bowl combine the eggs and water and beat lightly.

Dip chicken in egg then dredge in seasoned flour and gently place in hot frying pan, skin side down. Fry, skin side down, for 10 minutes, to set coating, then turn to set coating on other side. Turn chicken frequently throughout frying so as not to burn coating. Manipulate the chicken breast so all sides are browned and cooked. Cooking time is 45 minutes to an hour until juices run clear and there is no pink in thickest part of the breast.

At least 8 hours before baking, combine the warm water, sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; this can be done with a hand mixer on low speed.

Wrap bowl tightly with plastic wrap and let stand 8 hours on the countertop; do not refrigerate.

When ready to bake, preheat waffle maker according to manufacture's directions.

While the waffle maker is preheating, stir the eggs, vanilla extract and baking soda into the batter. Using a measuring cup pour batter onto waffle maker. Use a heat proof spatula to spread batter evenly over grids. Close cover and cook according to manufacture's directions. When cooked, remove waffle and repeat with remaining batter. To keep waffles warm place on a rack over a baking sheet in a warm oven (200°F).

When ready to serve place waffle on plate, top with fried chicken and honey pecan sauce.