In the morning:

1. Make the waffle batter

• 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 King Arthur Pure Vanilla Extract
• 2 large eggs
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast

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• Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it’s OK if the mixture isn’t perfectly smooth.
• Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron.
• Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired

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2. Marinate the chicken

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

1. Prepare the marinade by mixing the ingredients in a large bowl. 
2. Add the chicken. Cover and refrigerate for 4-8 hours. 

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Dinner time: 

It’s challenging to prepare the chicken and the waffles at the same time, so unless you have some help, cook the chicken first and let it sit while you make the waffles – fried chicken holds up well at room temperature, while waffles taste best hot off the iron.

1. Bread the chicken 

• 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

1. Mix together all ingredients into a shallow bowl or plate. 

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2. Complete waffle batter

After the waffle batter ferments all day, add:

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

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

Step 3: 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. 

Step 4: 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. 

Chicken Marinade adapted from onceuponachef.com

Waffles adapted from kingarthurbaking.com