Chicken and Waffles recipe
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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
Nutrition Info
- 1793.4 caloriescarbohydrate: 127.1 gcholesterol: 396.8 mgfat: 109.9 gfiber: 4.8 gprotein: 72.9 gsaturatedFat: 27.5 gservingSize: -sodium: 5234.2 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Waffles
Directions
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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.