Ginger Honey Sriracha Chicken and Waffles Sandwich

Chicken: First, remove the tendon from the chicken tenderloins using a paper towel and a fork. Place the tendon between the tines of the fork and hold firm while gripping the tendon with the paper towel. Pull on the tendon until it slips out. Place the chicken in a bowl with 2 cups buttermilk, 1 tbs garlic powder, 2 tbs paprika, 1 tbs onion powder, a dash of hot sauce, 1 tsp black pepper, and an egg. Whisk together and place all the chicken in to marinate for at least 4 hours and up to overnight. When ready to fry, heat a pot with enough high smoke point oil to submerge the chicken to 350°F. In a separate bowl, combine 2 cups of flour with the same dried seasoning from the marinade (estimated 1 tbs garlic powder, 2 tbs paprika, 1 tbs onion powder, 1 tsp black pepper). Place your chicken in this bowl and thoroughly coat the strips. Fry in small batches until the chicken reaches 165°F internal temperature. Most fried food floats when done, which can be a hint for when to start checking.

Waffle batter: Combine 2 cups AP flour, 2 eggs, 1 tbs sugar, 3 tbs melted butter, 3 tsp baking powder, 1 and 3/4 cups milk, a pinch of salt and 1/2 tsp vanilla extract. Whisk to combine. Cook waffles according to your waffle maker's instructions until golden brown and cooked through.

The sauce: In a pan, add around 2 tbs of neutral oil and about a 1 inch knob of fresh minced ginger. Allow the ginger to cook for a minute or 2 over medium heat. Then add 1 tbs water, 2 tbs Sriracha, 2-3 tbs honey, 1 tbs soy sauce, and 1 tbs chilli flakes. Bring the mixture to a bubble for about 30 seconds, then cut the heat. Add 1 tbs cornstarch mixed with 1 tbs rice wine vinegar to thicken the mixture.

Assembly: Toss your cooked chicken in the prepared sauce and assemble your sandwich using the cooked waffles. Enjoy!