Chicken and Waffles

Whisk together the eggs, cream, cayenne pepper, 1 TB salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 TB 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 stake. 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. 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 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 3 to 5 minutes until the cheese melts. Spread 3 TB of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.