Chicken Marinade adapted from onceuponachef.com – Waffles adapted from kingarthurbaking.com

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In the morning:

Make the waffle batter

In a large bowl, mix and allow to rest, covered for one hour. Waffles can be cooked at this point or refrigerated until ready to use.

• 1 1/2 cups (340g) milk, lukewarm
• 6 tablespoons (85g) butter, melted
• 2 to 3 tablespoons (39g to 57g) maple syrup, optional
• 3/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (240g) all purpose flour
• 1 1/2 teaspoons instant yeast

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2. Marinate the chicken

Add to a large bowl and mix well.

• 1 cup buttermilk
• 1 egg
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

Add chicken and toss to coat. Cover and refrigerate for 4-8 hours. 

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Dinner time: 

Bread the chicken 

In a shallow bowl or plate, mix together:

• 1½ cups all purpose flour
• 1½ teaspoons baking powder
• 1 heaping teaspoon salt
• ¾ teaspoon black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 3 tablespoons buttermilk

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Finish waffle batter

After the waffle batter ferments all day, add:

• 2 large eggs, beaten
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract

Heat Belgian waffle iron and heat 2 inches of oil in a large dutch oven.

Fry the chicken 

1. Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess buttermilk and place in the flour mixture. Coat both sides well. Remove and set on a plate. Repeat. 
2. Carefully place the chicken in the hot oil. Cook for about 4 minutes, then flip over. Cook for 4-5 more minutes, until golden brown and the internal temperature of the chicken reaches 165F. Continue with remaining chicken. 

Cook the waffles

1. Pour about 1/2 cup batter into the waffle maker. 
2. Cook until golden brown.

To serve

1. Place a waffle on a plate and top with a fried chicken tender.
2. Pour syrup over the top and sprinkle with powdered sugar.