Chicken and Waffles Recipe

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 onto 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.