In a large bowl combine buttermilk and hot pepper sauce. Place chicken tenders in buttermilk mixture.
In a wide, shallow bowl (or pie pan) combine Cornbread & Muffin Mix, salt, black pepper, and cayenne pepper.
In a large saute pan, add enough oil to make a 1-inch layer, and set over medium high heat. Take each chicken tender out of the buttermilk mixture, and dredge in the Cornbread mixture, coating all sides and shaking off any excess batter. Test oil temperature with the corner of one chicken tender - tender should sizzle immediately when touching oil. Gently place chicken tenders in oil (work in batches if necessary). Cook approximately 2 to 3 minutes on each side until golden brown and chicken is cooked through. Place cooked chicken tenders on top of a rack placed on top of a sheet tray. Set in warm oven (200°) to keep warm.
In a large bowl combine Baking & Pancake Mix, eggs, oil, brown sugar, pecans and water. Stir to combine. Mixture should be thick. Scoop into a pre-heated, pre-greased waffle iron to evenly coat bottom of iron. Cook until golden brown.
Serve each waffle with 2 or 3 chicken tenders on top, and maple syrup if desired.
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