Description
This recipe has crunch, sweet and spicy, savory all in one.
Ingredients
- 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 thin slices Cheddar cheese
- 8 plain frozen waffles
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 4