Chicken and Waffles

Ingredients

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

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• wire rack

Directions

1. 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.
2. Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat.
3. Place the breaded chicken onto a wire rack; do not stack.
4. Let the chicken rest for 20 minutes to allow the coating to set.
5. 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.
6. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
7. Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl.
8. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
9. Drain the bacon slices on a paper towel-lined plate.
10. 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.
11. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.