• In a medium bowl mix together the buttermilk, hot sauce, eggs, ½ teaspoon salt, pinch of chipotle powder, ½ teaspoon garlic powder and ½ teaspoon of paprika. Add the chicken to the bowl and toss to coat. cover and set aside until needed. Optionally you can do this 2 hours ahead of time to marinate the chicken.
• In a shallow dish mix together the flour, cornstarch, 1 teaspoon salt, ½ teaspoon dried oregano, pinch chipotle powder, ½ teaspoon garlic powder, ½ teaspoon paprika and ½ teaspoon pepper.  Set aside until needed.
• In a large cast-iron skillet heat 1"-2" of oil to 350° F.

For the Waffles

• In a medium bowl mix together the flour, sugar, baking powder and salt. In a separate bowl mix together the buttermilk, eggs and melted butter.
• Combine the wet ingredients with the dry ingredients, mix until just combined. Do not overmix.  Heat the waffle iron.
• Remove a piece of chicken from the buttermilk, let the excess drip off then press the chicken into the flour mixture. Shake off excess flour and repeat.
• Place the chicken in the oil and fry until golden brown, flip and fry on the other side. The chicken should reach an internal temperature of 165°F when it is done. Place on a rack and continue until all of the chicken is cooked.
• While the chicken is frying start making the waffles following the waffle irons instructions.

Honey Butter Sauce

• In a small saucepan over medium low heat melt the butter. Add in the remaining ingredients and simmer until thickened to syrup consistency.  This should take 8-10 minutes.
• Place a few chicken tenders on top of a waffle, drizzle with honey butter sauce and enjoy!