Combine salt, pepper, paprika sprinkle over chicken.
Place a sealable bag, refrigerate for 2 hours.
Combine breading ingredients in a medium sized bowl.
In a small bowl add the egg, milk, water and hot sauce whisk to combine.
In a microwavable bowl, add sauce ingredients, whisk, and set aside.
Coat chicken in flour mix.
Then dip in the egg mixture.
Dip again in the flour mix.
Set chicken to the side to rest for 15 minutes.
In a large frying pan heat oil to 325 F.
Fry chicken until crispy, about 10-15 minutes.
Remove ½ cup of the HOT frying oil and slowly add it to the sauce mix. Carefully whisk to combine.
Add the chicken to the glaze mix and turn repeatedly to cover completely.
Place on a parchment covered pan to rest.
Repeat with all chicken tenders.
Set to the side
Place hot chicken between two waffle halves.
Top with condiments, sauce, etc.