OLD BAY® Hot Chicken and Waffles

INSTRUCTIONS

• 1 For the Chicken Tenders, whisk buttermilk, egg and OLD BAY Hot Sauce in large bowl. Add chicken, turning to coat. Cover and refrigerate 30 minutes. Meanwhile, mix flour and OLD BAY Seasoning in large shallow dish; set aside.
• 2 Add 3 tablespoons of the buttermilk mixture to flour mixture, mixing with fork to blend well. Working in batches, remove chicken from milk mixture, shaking to remove excess liquid. Place chicken in flour mixture, pressing gently to coat. Discard any remaining milk and flour mixtures.
• 3 Spray air fryer basket with no stick cooking spray. Preheat on 380°F for 3 minutes. Place chicken tenders in single layer in basket; do not overcrowd. Spray lightly with no stick cooking spray. Air Fry 7 minutes. Flip tenders and spray again with no stick cooking spray. Cook 7 minutes longer or until chicken is cooked through and lightly browned. Repeat with remaining chicken tenders, as needed.
• 4 Meanwhile, for the waffles, mix flour, baking soda, baking powder, OLD BAY, and sugar in medium bowl; set aside. Mix egg, butter and buttermilk in separate medium bowl until blended. Stir egg mixture into flour mixture, just until blended.
• 5 Pour batter into preheated waffle iron sprayed lightly with no stick cooking spray (about 1/3 cup per waffle). Cook until no longer steaming. Open waffle iron and loosen waffle with fork to remove. Set aside. Repeat with remaining batter. Keep warm until ready to serve.
• 6 For the Syrup, mix syrup and OLD BAY Hot Sauce in small saucepan. Bring to simmer on medium heat. Remove from heat and keep warm. Transfer hot chicken tenders to large clean bowl. Drizzle with syrup mixture and toss to coat. Serve over warm waffles, with any remaining syrup drizzled over top.
  
  Test Kitchen Tip: For easier prep, use frozen breaded chicken strips. Prepare chicken strips as directed on package, then toss in syrup mixture as directed.