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1
In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
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2
Add the buttermilk, peanut oil, egg, and sugar.
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3
Mix well.
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4
Let the batter sit for 30 minutes before cooking the waffles.
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5
Preheat a waffle iron.
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6
Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches.
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7
Once the waffles are golden, remove from the iron.
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8
Allow to cool and split them horizontally.
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9
Keep the waffles warm in a low oven, if necessary.
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10
Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
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11
Place flour in a small bowl.
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12
In another bowl, mix panko and Cajun seasoning.
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13
In a third bowl, mix hot sauce, egg, and water.
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14
Remove the tough tendon from each tenderloin.
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15
Roll each tender in flour, then in egg mixture, then in panko mix.
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16
Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes.
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17
Season with salt and pepper, to taste.
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18
Set aside or keep warm in a low oven.
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19
In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
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20
To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar.
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21
Broil the sandwich for a few minutes until the cheese melts.
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22
Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
