CHICKEN AND WAFFLES 4 eggs 1/4 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 1/4 cup maple syrup 2 teaspoons prepared horseradish 1 teaspoon dry mustard powder 12 slices bacon 8 thin slices Cheddar cheese 8 plain frozen waffles 1 - Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. 2 - In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt. 3 - Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. 4 - Place the breaded chicken onto a wire rack; do not stack. 5 - Let the chicken rest for 20 minutes to allow the coating to set. 6 - Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 7 - In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. 8 - Set aside or keep warm in a a low oven. 9 - Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. 10 - Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. 11 - Drain the bacon slices on a paper towel-lined plate. 12 - 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. 13 - Broil the sandwich for a 3 to 5 minutes until the cheese melts. 14 - Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.
Posted on: Fri, 16 Aug 2013 04:22:13 +0000
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