Place chicken tenders, buttermilk, worcestershire, and Sriracha into large zip lock baggie. Mix together well and place in refrigerator to marinate for at least 2 hours.

When you are ready to cook chicken, add flour, cornmeal, cornstarch, salt, pepper, paprika, and garlic powder into shallow baking dish. Using a fork, combine well.

In a large skillet, add about an inch or two of canola oil. Heat over med/high. **To check if oil is hot enough, drop a tiny bit of flour into oil and if it sizzles, oil is hot.

Remove chicken from marinade, dripping off excess marinade, and coat well with flour mixture. Fry chicken in two batches, turning chicken once, until golden brown on both sides. Drain on paper towel, then place onto wire rack on rimmed baking sheet. After cooking all chicken, place into preheated 325* oven to finish cooking (about 15 minutes). If you aren't ready to serve at this time, reduce oven temp to 275* to keep chicken warm.

Cook waffles according to waffle directions. Keep warm in oven if necessary.

To plate: place fresh waffle on plate. Top with a pat of real butter. Top with 2-3 fried chicken tenders, a sprinkle of powdered sugar, and some real maple syrup.

Enjoy!