For the chicken:
Fold together chicken tenders, buttermilk, tarragon, thyme, and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
Remove chicken mixture from refrigerator. Sift flour, garlic powder, onion powder, salt, and pepper into a separate shallow dish.
Preheat oil in a large cast-iron pan over mediumhigh heat. Thread each tender onto a skewer.
Once oil reaches 350degreesF, dredge each skewered tender in flour mixture, coating completely and shaking off excess. Dip each back in buttermilk mixture and again in flour mixture, gently shaking off excess.
In small batches, gently drop skewers into oil and fry about 5 minutes. Flip and fry an additional 3 to 5 minutes, until golden brown. Drain on paper towels and season with salt and pepper to taste.
For the waffle batter:
Place all waffle batter ingredients in a large bowl and whisk until no lumps remain. Dip fried tenders in batter, coating completely. In batches, gently drop skewers back into oil and fry about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.