Place the chicken tenderloins and buttermilk in a ziplock bag or shallow dish to marinate for at least 4 hours or overnight.
In a medium sized sauce pan, heat the canola oil over medium heat while you prepare the chicken.
Mix all the dry ingredients in a shallow bowl and set aside. Take out the chicken from the buttermilk and dip each piece into the flour mixture. Set on a baking rack lined with cooling sheet and set aside for about 5 minutes.
After 5 minutes you'll notice the chicken has absorbed a lot of the flour mixture. Dip into the flour mixture again and place into the hot oil. Don't over crowd the pan. I did this in 3 batches in my medium sauce pan. Cook the chicken for about 3 minutes, then flip to the other side in the oil for another 3 minutes or until golden brown.
After the chicken is golden, remove from oil and place on a clean baking sheet lined with cooling rack. Finish the rest of the chicken then place in a 375 degree preheated oven and cook for 15-20 minutes until the chicken is cooked through and reads 165 on an instant read thermometer or until it isn't pink when you cut into it.
While the chicken is cooking in the oven and the oil is still hot, fry up some fresh sage if you desire for 1 minute. Coat the sliced onion in the remaining flour mixture and place in oil and cook for about 3 minutes until golden and crisp. Remove from oil and let drain on paper towels.
While the chicken is cooking in the oven, cook up your waffles and set aside.
After the chicken is done it's time to plate it up! First put down a waffle, then top with chicken, fried onions and sage and smother it in some maple syrup. Enjoy!
For the waffles I used my Gluten Free, Sunday Morning Waffle Recipe! However you can use your favorite waffle recipe or boxed waffle mix as well!