Cut the chicken into bite-size pieces, preferably in strips. Mix the seltzer, sugar, and salt in a bowl and add chicken. Refrigerate for half an hour or up to 12 hours. Meanwhile, combine all the ingredients for the batter in a bowl and refrigerate for half an hour hour, as well.

Fill a pot with oil and heat until the oil reaches a temperature of 350 degrees Fahrenheit (180 degrees Celsius). While the oil heats, place half the chicken between two paper towels and pat dry.

Place into the batter. Shake off excess batter one piece at a time and drop into the pot. Avoid overcrowding, or pieces may stick together.

Cook for about eight minutes, until chicken is cooked through, flipping gently with a fork about halfway through. Remove with a slotted spoon onto a prepared paper towel to drain. Repeat with the other half of the chicken pieces.

Prepare one recipe of Black Bag Products Always Perfect Pancake and Waffle Mix (1/2 a box), using soy milk or water instead of milk.

Add five cubes of frozen herbs, defrosted (I used two parsley and three basil, but dill and any savory blend you enjoy can work as well).

Make waffles according to manufacturer’s instructions for your waffle machine or use a frying pan that has been rubbed with a bit of oil if making pancakes.

Cut the beef fry into small pieces and place in a preheated frying pan.

Sauté until the pieces of meat have shriveled and the fat is liquid. Tilt the pan carefully to remove some of the liquid fat.

Add maple syrup and stir just until heated through but not boiling.

Serve fried chicken and beef fry warm over herbed waffles.