Place panko on a large plate, sprinkle with salt.
In a bowl stir together egg, mayo, flour, ½ tsp salt, and pepper. Place panko bread crumbs into a shallow plate. Dip each tenderloin into egg mixture, shaking off any
access mixture. Place on panko, pressing down to adhere the breadcrumbs to the chicken. Set aside until all tenders are coated.
In a cast iron skillet fill halfway with oil. When hot test oil by sprinkling some panko into pan. When sizzling, oil is ready. Add tenders to pan, make sure not to over coward pan. Cook for 3 minutes on each side. Remove to a towel lined plate. Sprinkle with salt. Finish remaining tenders. Keep warm in a low
oven at 200 degrees.
Preheat waffle iron.
In a large bowl whisk the eggs until fluffy. Whisk in the warm milk and butter. Sprinkle in flour, sugar, baking powder, salt and pepper. Using a rubber spatula stir until combined. Once fully mixed add cheese and stir.
Generous spray the waffle iron with cooking spray. Pour ¼ cup of batter into each section. Cook until golden brown and edges are crispy. Remove and keep warm in a low oven at 200 degrees until ready to use.
In a small bowl, mix all ingredients. Keep refrigerated until ready to use.
Place waffle on plate and top with fried chicken, Drizzle with mustard sauce.
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