chicken and waffles

Ingredients

• Servings: 4
• 4 eggs
• 1/4 cup heavy cream
• 2 tablespoons cayenne pepper
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon salt
• 1 quart peanut oil for frying
• 8 chicken tenders
• 1 cup mayonnaise
• 1/4 cup maple syrup
• 2 teaspoons prepared horseradish
• 1 teaspoon dry mustard powder
• 12 slices bacon
• 8 thin slices cheddar cheese
• 8 plain frozen waffles

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. in a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
• dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. place the breaded chicken a wire rack; do not stack. let the chicken rest for 20 minutes to allow the coating to set.
• heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c). in small batches, fry chicken 5 to 8 minutes until golden brown. remove chicken, and drain on paper towels. set aside or keep warm in a a low oven.
• combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• to assemble the sandwiches: place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of cheddar. broil the sandwich for a 3 to 5 minutes until the cheese melts. spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.