Chicken and waffle tacos with slaw and maple chili butter

Mix buttermilk, dill pickle juice and hot sauce; add the chicken.

Put the chicken tenders in the buttermilk mixture.

Mix the dredge: flour, salt and pepper, onion powder, garlic powder and smoked paprika.

Splash a little of the buttermilk mixture into the dredge to make craggy bits; dredge the chicken, coat well and shake off.

Maple chili butter: melt butter with maple syrup and chili crisp; set aside.

Slaw: mix green cabbage, chopped green onion, a little mayo, a tiny bit of rice vinegar, a little sugar, salt and pepper.

Fry the dredged tenders about three minutes, pulling them at about 160 internal; rack and salt.

Toss the tenders in the maple chili butter glaze to coat.

Toast two waffles gently so they stay pliable; fill with slaw and the glazed tenders.