Chicken and Waffles

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.

Course Dessert

Cuisine Chinese