Mix together buttermilk and Garlic TABASCO in a shallow bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours.
Remove chicken from buttermilk and whisk egg into buttermilk. Return chicken to buttermilk and stir to coat.
In a pie plate, combine Panko crumbs, flour, seasoned salt, paprika, onion powder, garlic powder, and white pepper.
Pour about 1 inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
Remove chicken tenders from buttermilk mixture and coat in Panko mixture. Fry in oil for 6 to 8 minutes, flipping over halfway through. Remove chicken with a slotted spoon and place on a paper towel-lined plate.
To make waffles, combine flour, sugar, baking powder, and salt in a large bowl.
Separate eggs and place egg whites in a blender. Blend until frothy. Add egg yolks, vegetable oil, milk, melted butter, and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined.
Make waffles according to waffle iron instructions.
To make TABASCO Maple Syrup, Whisk together maple syrup, butter, and TABASCO Sauce in a small bowl.