Chicken & Waffles with Spicy Honey Glaze

Place the chicken tenders evenly in a large, shallow dish with sides, and season with salt and pepper. In a medium bowl, mix together ranch dressing, tarragon, and thyme. Pour the mixture over the chicken and toss to coat. Cover and marinate in the refrigerator for 20 minutes.

Mix panko bread crumbs and a 1/2 teaspoon of cayenne pepper in a medium bowl, season with salt, and spread onto a large plate. Use tongs to drain any excess ranch dressing from each chicken tender and place it into the panko mixture, pressing to thoroughly coat each piece. Meanwhile, heat oil over medium-high heat in a large pot or Dutch oven until small bubbles form. Fry 3 to 4 pieces at a time for about 5 minutes per side, being careful not to overcrowd the pot. Remove with tongs and place on a paper-towel-lined plate to drain. Repeat with the remaining chicken.

To make the waffles, mix flour, 1 teaspoon of salt, and baking soda together in a large bowl. In a medium bowl, whisk buttermilk, egg, 1 tablespoon of honey, and butter until well combined. Pour the buttermilk mixture into the flour mixture and stir to combine, being careful not to overmix.

Preheat a waffle iron and coat with nonstick spray. Ladle batter into the waffle iron, close the lid, and cook until done. Remove the waffles and plate, covering to keep warm. Repeat with the remaining batter.

To make the spicy honey glaze, whisk a 1/2 cup of honey, mustard, the remaining 1/2 teaspoon of cayenne pepper, and lemon juice until thoroughly combined and honey has dissolved. Drizzle the chicken and waffles with the spicy honey glaze and serve.