Pour oil in a large, deep skillet to a depth of 1 ½". Preheat over medium heat to 375 F. Preheat oven to 375 F.

In a wide, shallow bowl, add the flour, bread crumbs, salt, sugar, cayenne and oregano. Whisk to combine.

In another wide, shallow bowl, beat the eggs with 2 tablespoons of water.

Dredge the chicken in the flour mixture, then in the beaten egg, then back through the flour mixture. Set aside until you have enough for one single layer in your oil (usually 3-4 breasts).

Carefully add the chicken to the oil, taking care not to crowd them in the pan. Cook until the chicken has turned golden brown (~4 minutes), then flip them and cook for another 3-4 minutes until the back side is brown as well.

Remove from oil to a plate lined with paper towels. Repeat the dredging and frying with your remaining chicken. Place chicken breasts on a lined baking sheet and bake in oven for about 15 minutes or until the chicken reaches 175 F in the center.

In a small measuring cup, measure out your syrup. Stir in the sriracha until thoroughly mixed.

In a large bowl, whisk together the dry ingredients.

In a medium bowl, mix together the butter and shortening. Make sure that it is cooled and then add the milk and eggs.

Add the wet ingredients to the dry ingredients and stir until just combined. Make sure that you get the dry ingredients from the bottom of the bowl mixed in!

Spray waffle iron with cooking spray and preheat. Pour about ½ cup of batter on waffle iron and cook until done. This will be different for each waffle iron but should be about 5 to 6 minutes.

Remove from waffle iron and lay on a cooling rack in a single layer. Do not stack or the waffles will soften!

Keep warm in a 200℉ oven or lay on a cooling rack and reheat in 300 ℉ oven for 5 minutes just prior to serving.

Serve waffles topped with chicken and drizzled with the sriracha syrup.