BREAKFAST CHICKEN AND WAFFLES RECIPES

Steps:

• Marinate the chicken: Combine the buttermilk, onion powder, pepper, salt, and cayenne in a large glass mixing bowl or ziptop bag. Add the chicken and submerge to coat completely. Cover and refrigerate for 12 hours and up to overnight.
• Make the waffles: Preheat the oven to 250°F. In a medium saucepan, warm ¼ cup of milk with the ¼ teaspoon sugar over low heat for 2 minutes. Remove from the heat, add the yeast, and let it bloom until it foams, 15 minutes.
• Add the remaining sugar, the melted butter, and egg yolks to the milk-yeast mixture and whisk to combine. Whisk in the flour, alternating with the remaining 2 ½ cups of milk, until smooth. In a stand mixer fitted with the whisk attachment, whip the egg whites until they form stiff peaks, 3 minutes on high speed, then fold them into the waffle batter.
• Grease a waffle iron with butter and cook the waffles, ½ cup batter at a time, according to the manufacturer’s instructions. Keep the waffles warm on a sheet pan in the oven while you fry the chicken.
• Fry the chicken: Fill a cast-iron skillet with 1½ inches of oil and heat to 350°F.
• In a medium mixing bowl, whisk the flour, onion powder, pepper, salt, and cayenne. Place the buttermilk in a separate bowl. Remove the chicken from the marinade, letting the excess drip off. Coat the chicken in the flour mixture first, then the buttermilk, then the flour mixture again, shaking off the excess at each step.
• Working in batches, fry the chicken until golden brown and cooked through (until a thermometer reaches 165°F when inserted into the thickest part), turning once, 7 to 8 minutes, letting oil return to temperature between batches. Transfer to a plate and keep warm in the oven between batches. Serve immediately with bacon and maple syrup.

Steps:

• 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.