Pour 1 cup of granulated sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.
As soon as your sugar turns that beautiful deep amber caramel color, add the salted butter and whisk until your butter has melted.
Turn off your burner and add half and half.
Whisk until all of the half and half has been combined.
Add the sea salt and stir.
Allow the sauce to cool for about 10 minutes, pour the sauce into a mason jar and place in the fridge.
Pour the buttermilk into a small bowl, and add hot sauce and maple syrup. Whisk until combined.
Place the chicken tenders into a storage bag and pour marinade over the chicken; seal and place it in the fridge overnight.
The next day, remove the salted caramel and marinated chicken from the fridge and let them rest on the counter while prepping the ingredients for the chicken and waffles.
In first dish, place flour, garlic powder, onion powder, white pepper and kosher salt.
Second dish will place the beaten whole eggs and third dish needs 1 1/2 cups of panko crumbs.
Start dipping your marinated tenders into the flour, then the eggs, and lastly the panko crumbs. Allow the coated tenders to sit while you prep the oil.
Fill a dutch oven with enough canola oil to completely submerge the tenders and fry the tenders over medium to medium high heat at a consistent 200 degrees for about 3-4 minutes and cooked through.
Remove to paper towel to soak up the excess oil and sprinkle with a pinch of sea salt.
While the chicken is frying, prepare the waffle batter. Preheat the waffle iron.
Combine flour, baking powder, kosher salt, and sugar in a medium bowl.
In another small bowl, pour whole milk, egg yolks only, vanilla extract, salted caramel and whisk. Pour the wet ingredients into the dry ingredients and gently stir until just halfway combined.
Pour in melted butter and stir until completely combined.
In another small bowl, beat egg whites until the peaks have stiffened with an electric mixer. Gently fold (don't stir) these whites into the batter until just short of combining everything.
Spray your waffle iron with non stick spray and cook your waffles until golden brown.
Remove and spread softened butter on each waffle.
Plate one waffle and drizzle with warmed caramel sauce.
Top with 2 tenders and pour caramel sauce over tenders.
Garnish with powdered sugar and hot sauce. Say Grace and enjoy!!