This chicken and waffles recipe has crunch sweet spicy and savory all in one
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Whisk together eggs
cream
cayenne pepper
1 tablespoon salt
and black pepper in a large bowl until well combined; set aside. Shake together flour
cornstarch
and 1 tablespoon salt in a paper bag; set aside.
Dip chicken into beaten egg mixture
then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches
fry chicken until golden brown
5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
Combine mayonnaise
maple syrup
horseradish
and mustard powder in a medium bowl. Set aside.
Preheat the oven's broiler.
Place bacon in a large
deep skillet and cook over medium-high heat
turning occasionally
until evenly browned
about 10 minutes. Drain bacon on a paper towel-lined plate.
Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders
3 bacon slices
and 2 cheese slices.
Cook under the preheated broiler until cheese is melted
3 to 5 minutes.
Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.
Editor's Notes:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature