Directions

1. Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
2. Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
3. Refrigerate for at least 20 minutes or up to 24 hours.
4. In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
   
5. In a 12” x 2” deep skillet, heat vegetable oil to 350°F.
6. Coat chicken with flour mixture.
   
7. Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
8. Heat waffles according to package directions.
9. Place one tender between two mini waffles.
10. Serve with maple syrup.