CHICKEN AND WAFFLE PLACE RECIPES

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.

Steps:

• Filet chicken breasts in half, then cut into 2 inch squares. Pound out to ¼ inch thick pieces. Place in a large freezer bag. In a bowl, mix buttermilk and Cholula Original and pour over the chicken. Refrigerate for at least 2 hours up to overnight. To make the waffles, preheat a regular waffle maker. Mix the batter and place ? cup in the center of the iron. Cook for 3 minutes or according to your maker's instructions. Set on a cooling rack and repeat until you have about 24 mini waffles. Waffles can be made ahead, frozen and then toasted before serving. To fry chicken, remove from the fridge and rest in the bag at room temperature for 30 minutes. Remove the chicken from the bag and pour the reserved buttermilk mixture into a shallow bowl. Stir the flour, kosher salt and garlic powder until combined and pour half of the flour mixture into another gallon freezer bag. Dredge 4-5 chicken pieces in the reserved buttermilk mixture, shake off the excess, then place the pieces in the bag with the flour and shake until well coated. Repeat the process one more time. Place the coated chicken pieces on a wire cooling rack with a tray underneath and let the chicken rest for 15 minutes. Repeat with all of the chicken pieces. Add ¾ inch of oil to a heavy bottomed cast iron pan and heat to 375ºF. Add 3-4 pieces of chicken to the oil at a time, careful not to overcrowd. Cook for 4 minutes on each side or until golden brown and internal temperature reaches 180F. Remove chicken with a slotted spoon and transfer to a sheet pan layered with paper towels. Sprinkle lightly with kosher salt. Repeat with the remaining chicken. Skim the oil as needed. Bring the oil back to 375 degrees before cooking the next batch. Keep the chicken warm in a 250ºF oven. Stack the chicken in between the waffles and drizzle or serve with dipping sauces. Top with a fried egg if desired.