1. Preheat oven to 200°.
2. In a small saucepan, combine syrup and Sriracha over medium-high heat; bring to a boil, then immediately reduce heat to low. Keep syrup warm until ready to serve.
3. In a large mixing bowl, whisk together next 7 ingredients (through pepper); set flour mixture aside.
4. In a small mixing bowl, whisk together milk, oil and egg yolks; set milk mixture aside.
5. In a medium mixing bowl, beat egg whites almost to soft peaks. Sprinkle with sugar; beat until sugar is dissolved and egg whites are glossy and fairly stiff. Set egg whites aside.
6. Pour milk mixture into flour mixture; whisk just until flour is no longer visible.
7. Fold in egg whites just until combined.
8. Scoop batter quickly and evenly onto a preheated waffle iron; cook according to manufacturer's instructions until waffle is crisp and well browned. When finished, place waffle directly on the rack in the preheated oven. Repeat with remaining batter.
9. While waffles cook, reheat chicken tenders in an air fryer or oven according to pkg. directions and air fryer manufacturer's instructions. 
10. Top warm waffles with chicken tenders; drizzle with maple-Sriracha syrup.

Find It!

• Find Kowalski's Signature Spicy Hand-Breaded Chicken Tenders in the Deli Department. Nonspicy tenders or breaded chicken cutlets from the Deli may be substituted, if desired.
   

Tasty Tips:

• Putting the waffles in the oven helps crisp up their exteriors, creating a perfect contrast with their fluffy interiors.
• Yields vary by machine. You'll get about twelve 6" round waffles (½" thick) or four Belgian waffles (1 ½" thick).
• Waffles may be frozen, well wrapped, for up to 3 months.
• If desired, toss hot tenders in a large mixing bowl with a little maple-Sriracha syrup before serving.