Heat an inch of oil in a large heavy skillet. Whisk the Tabasco and the egg in a bowl and throw the tenders in there. (Don’t worry, they aren’t hot! And don’t you dare reduce the hot sauce either!)

Combine the flour, poultry seasoning, salt and pepper in a shallow bowl. Set aside 3 Tablespoons of this flour. Take the chicken out of the egg/hot sauce mix and dredge it in the flour. Fry it in the oil until it is golden and tasty (and cooked – because salmonella is not our friend). Transfer them to paper towels or a rack or whatever you have there. Dump out the oil.

Next, for the gravy, add all that butter to the skillet. Whisk in the (extra 3 Tablespoons of) flour and whisk it for a bit. Add the broth while still whisking.

Meanwhile, while that chicken was frying, I would toast those waffles. So, you put the waffle on the plate, put a couple of the chicken strips on it, pour over a little of the gravy, and then drizzle a tad of maple syrup over the whole deal. Mmmmmm. Heaven. I serve it with a bowl of fruit salad on the side.