Wild Rice Waffles with Chicken Tenders

To marinate chicken: Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken and turn to coat. Refrigerate for at least 4 hours or up to 1 day.

To prepare waffle batter: Whisk oat flour, whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in rice. Whisk 2 eggs, buttermilk (or milk) and oil in a medium bowl; add to the dry ingredients. Mix just until blended; it's OK if there is a lump or two. Let the batter rest at room temperature for 30 minutes or refrigerate for up to 24 hours.

To prepare chicken: Position rack in upper third of oven; preheat to 450°F. Line a large baking sheet with foil. Set a wire rack on the baking sheet and coat it generously with cooking spray.

Whisk panko, pepper and the remaining 1/4 teaspoon salt in a shallow dish. Beat eggs and water in a large bowl. Remove the chicken from the buttermilk, letting as much excess drip off as possible, then toss with the egg mix to coat. Remove tenders one at a time, letting excess drip off, then roll in the panko to coat lightly. Place the tenders about 1 1/2 inches apart on the prepared rack. Coat lightly with cooking spray.

Bake the chicken until golden brown and crispy and the internal temperature registers 165°F, 18 to 20 minutes.

Meanwhile, preheat a waffle iron to low; coat with cooking spray. Using 1/2 cup per waffle, cook until lightly browned.

To prepare maple butter: Combine butter, maple syrup, hot sauce and crushed red pepper in a small bowl.

Serve the chicken and waffles with the maple butter.