Chicken And Waffles
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
57
Spice
37
Sweetness
38
Sourness
44
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
4
Eggs1 cup
Heavy Cream2 tbsps
Cayenne Pepper1 tbsp
Salt1 tbsp
Ground Black Pepper2 cups
All-Purpose Flour1 cup
Cornstarch1 cup
Mayonnaise1 cup
Maple Syrup2 tsps
Prepared Horseradish1 tsp
Mustard Powder (dry)Directions:
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
8
Remove chicken, and drain on paper towels
9
Set aside or keep warm in a a low oven
10
Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl
11
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
12
Drain the bacon slices on a paper towel-lined plate
13
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
14
Broil the sandwich for a 3 to 5 minutes until the cheese melts
15
Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich