Dissolve the yeast in lukewarm water with 1 teaspoon of sugar. Let stand for 5 to 10 minutes, until the yeast begins to bubble and foam.
In a large bowl, stir the flour with the salt.
In a medium bowl, combine the yeast mixture with the 3 egg yolks, 1 egg white, and the remaining 1/3 cup of sugar; stir to blend thoroughly.
Add the remaining water, milk, melted butter, oil, vanilla, and almond extract. Stir until the batter is smooth and creamy.
Stir the liquid mixture into the flour mixture and beat until smooth.
Beat the remaining 3 egg whites in a clean, dry bowl until stiff peaks form.
Gently fold the egg whites into the batter.
Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat a Belgian waffle maker to medium heat. Scoop the batter onto the waffle maker.
Close and cook until the waffle is done.
For the chicken tenders, preheat vegetable oil in a deep pot or fryer to 350 degrees F.
In a medium bowl, stir together the flour, pepper, seasoned salt, and salt.
Pour buttermilk into a shallow 8 x 8-inch baking dish. Pat the chicken tenders dry with a paper towel.
Dredge each tender in the seasoned flour, shake off the excess, and dip in the buttermilk.
Let the chicken tenders rest for about 5 minutes.
Fry only a few chicken tenders at a time for about 5 to 6 minutes, or until golden brown.
Once cooked, place them on a clean wire rack to cool slightly.
For sweetened butter, melt the butter in a small saucepan over low heat and stir in the powdered sugar. Serve warm.
To serve, place a waffle on a plate, top with 4 chicken tenders, dust with powdered sugar, and serve with the sweetened butter. Enjoy!
