Chicken & Waffles

Ingredients List

• 4 eggs

• ¼ 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

• ¼ cup maple syrup

• 2 teaspoons prepared horseradish

• 1 teaspoon dry mustard powder

• 12 slices bacon

• 8 plain frozen waffles

• 8 thin slices Cheddar cheese

Instructions

1. In a large bowl, whisk together eggs, cream, cayenne pepper, 1 tablespoon of salt, and black pepper until thoroughly mixed. Set aside. In a paper bag, combine flour, cornstarch, and 1 tablespoon of salt; shake well and set aside.

2. Dip the chicken into the egg mixture, then transfer to the flour mixture in the bag, shaking to coat. Arrange the coated chicken on a wire rack, making sure not to stack them. Let the chicken sit for 20 minutes to allow the coating to set.

3. Heat oil in a deep fryer or large saucepan to 375°F (190°C). Fry the chicken in small batches until golden brown, about 5 to 8 minutes. Remove and drain on paper towels. Keep warm in a low oven if desired.

4. In a medium bowl, mix together mayonnaise, maple syrup, horseradish, and mustard powder. Set aside.

5. Preheat your oven's broiler.

6. Cook bacon in a large skillet over medium-high heat, turning occasionally until crispy and evenly browned, about 10 minutes. Drain on paper towels.

7. Place 4 waffles on a baking sheet. Top each waffle with 2 pieces of fried chicken, 3 slices of bacon, and 2 slices of cheese.

8. Broil the sandwiches under the preheated broiler until the cheese is melted, about 3 to 5 minutes.

9. Spread 3 tablespoons of maple mayonnaise on the remaining waffles and place them on top of the sandwiches to complete the dish.

Notes from the Editor:

The nutritional information provided for this recipe includes the full amount of breading ingredients. Keep in mind, the actual amount of breading you consume may vary. We've calculated the oil's nutritional value for frying based on a 10% retention rate after cooking. This amount can fluctuate depending on factors like cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)