Cut the chicken into strips (3 to 4 strips per chicken breast) and place in a gallon size plastic bag with the buttermilk. Let the chicken marinate for 1 hour.

Put the flour in a bowl.

Pour the vegetable oil in a pan approx. 2 to 3 inches deep. Place over medium heat for 5 minutes, check with an instant read thermometer, it's ready when the temp is 350 degrees.

Remove three chicken tenders from the buttermilk, coat each in the flour, and fry in the oil 8-9 minutes. Remove chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken tenders.

Note: Putting the chicken in a 250 degree oven will keep them warm while you make the waffles.

Mix the waffle batter according to directions on a box of waffle mix for 3 cups of batter.

Make the waffles according to the directions on your waffle maker. This should make 8 waffles.

While the waffles cook, put the soy sauce, Gochujang chili paste. honey, garlic, and ginger in a saucepan and whisk until evenly combined. Bring the sauce to a boil and reduce the heat to simmer for 2 minutes.

Toss the fried chicken in the sauce and serve with the chicken over the waffles. Garnish with sesame seeds and green onions if desired and with maple syrup over top.