Chicken
8 chicken tenders, boneless and skinless
1/2 tsp. kosher salt
1/2 tsp. sweet paprika
1/2 tsp. poultry seasoning
1/4 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1 c. buttermilk
Juice of 1/2 lemon
Cooking spray or oil mister coating

Breading
2/3 c. panko bread crumbs
1/2 c. crushed cornflake crumbs
2 T grated Parmesan cheese
1 1/2 tsp. kosher salt
1 tsp. dried parsley flakes
1 1/2 tsp. sweet paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. chili powder

Directions

Waffles
Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystalized-ginger mixture. Do not overmix. Heat a waffle iron and make waffles, using about 1/2 cup batter per waffle. Keep warm in 200°F oven, if desired.

Chicken
In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight. Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.

Breading
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. Bake until golden brown and cooked through, 40 to 45 minutes. Remove waffles and chicken from oven. Place two waffles in the center of the plate, place two chicken tenders on top of the waffles and drizzle with Bellisari’s Blistered Jalapeno & Fig.