1. In  night before cooking, place chicken (I used tenderloins) in a bowl and  cover with 1 cup almond milk. Soak overnight to tenderize chicken,  stirring occasionally.

2. The  next day, make your tahini waffles! Preheat a waffle iron to high heat.  Mix the flour, baking powder, salt and sugar in a large bowl. In a  separate bowl, mix the tahini, egg, milk and oil. Add this to the flour  mixture and combine.

3. Spray  the waffle iron surface with cooking spray or brush with more oil. Pour  half of the batter into the waffle iron and cook until the waffle is  golden brown, approximately 7-8 minutes. Repeat with the remaining  batter and keep waffles warm hot until foil.

4. Mix maple syrup and harissa together and set aside.

5. Now,  it's chicken time! Heat 2 inches of vegetable oil in a deep skillet  over medium high heat until the oil reaches 325 degrees F.

6. While  the oil is heating, mix flour with za'atar in one pan and whisk  together and pour remaining almond milk in another. Set aside a cooling  rack over paper towels. Using tongs, place the chicken pieces in the  flour mixture, then in the almond milk, then back in the flour. Fry  chicken in oil in batches (don't overcrowd or the oil temperature will  lower) until golden brown, about 6-7 minutes per side.

7. Drain  chicken on cooling racks over paper towels and immediately sprinkle  with salt. Serve over waffles with lots of harissa maple syrup and  sesame seed garnishes!

Contributed by: Amy Kritzer, What Jew Wanna Eat