• Adjust rack to top position and preheat oven to 325 degrees. • Pat chicken* dry with paper towels. Cut chicken lengthwise into 1-inch strips. Place chicken on a plate; coat with 1 TBSP tempura batter mix (2 TBSP for 4 servings). • In a medium bowl, combine sour cream, half the Fry Seasoning, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches the consistency of whole milk. • In a separate medium bowl (large bowl for 4), combine cornstarch, remaining tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper.

• Working in batches, dip coated chicken into sour cream mixture until fully coated; shake off any excess liquid. Press each piece into tempura mixture until fully coated; shake off any excess mixture. • Return fully coated chicken to plate.

• Heat a 1/3-inch layer of oil in a large, heavy bottomed pan over medium-high heat. Once oil is hot enough that a pinch of tempura mixture sizzles when added to the pan, working in batches, add coated chicken in an even layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side. (Lower heat if chicken begins to brown too quickly.) • Transfer chicken to a paper-towel-lined plate; season with salt. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 370 degrees for 8 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 8 minutes more.

• While chicken cooks, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 20-25 seconds. • Stir red pepper jam into bowl with softened butter until smooth and thoroughly combined. Set aside until ready to serve. TIP: If you like your butter a bit more firm, place it in the fridge until ready to serve.

• Spread out waffles in a single layer on a baking sheet. Toast until golden brown, 2-3 minutes.

• Divide waffles between plates; spread each with as much red pepper butter as you like. Place chicken over top or on the side. Drizzle with as much hot sauce as you like and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***