Ingredients

• 4 eggs
• 0.25 cups 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 chickens tenders
• 1 cup mayonnaise
• 0.25 cups maple syrup
• 2 teaspoons prepared horseradish
• 1 teaspoon dry mustard powder
• 12 slices bacon
• 8 plains frozen waffles
• 8 thins slices Cheddar cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 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.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

Nutrition per serving