Nashville-Style Fried Tenders with Belgian Waffles

1. Combine buttermilk brine ingredients (1 cup buttermilk, 1/4 cup pickle brine, 3 tbsp Louisiana-style hot sauce, 1 egg) in a large bowl. Mix well and add the chicken. Let marinate for at least 3-4 hours or overnight.
2. Combine flour mix (2 cups flour, 2 tbsp salt) together in a large bowl and mix. Set aside.
3. Remove chicken from the brine, letting excess drip off. Transfer to a plate. Dredge chicken in flour mix, then in buttermilk brine, and then again in the flour mix. Let rest on a baking sheet while you prepare waffle batter.
4. Add waffle batter ingredients (1 cup flour, 1 cup whole milk, 1 egg, 1/4 cup vegetable oil, 2 tbsp sugar, 2 tsp baking powder, 1 tsp vanilla extract, pinch of salt) to a large bowl. Whisk until smooth. Set aside.
5. Bring Crisco All-Vegetable Shortening to 350°F in a skillet. Add chicken and fry for 4-5 minutes per side or until chicken reaches internal temperature of 165°F. Transfer to a wire rack stacked baking sheet and let rest while you prepare the hot sauce and waffles.
6. Add dry spices for the hot sauce (2-3 tbsp cayenne pepper, 1 tbsp paprika, 1 tbsp light brown sugar, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper) to a bowl. Add 1/2 cup of hot oil left over from frying. Stir well to mix.
7. Cook waffle in a greased waffle iron according to the recommended heat settings for your waffle iron.
8. Once ready to plate, spoon or brush the hot sauce over the chicken to fully coat. This is best done on the rack where chicken is resting. Top each waffle with 3 chicken tenders and drizzle with maple syrup and top with optional dill pickles.