Crispy Chicken & Waffle Stack with Bacon Slaw

Golden Eggo waffles stacked high with crispy bacon-studded coleslaw and juicy chicken tenders, drizzled with a sweet maple-ketchup sauce for the ultimate sweet-and-savory comfort meal.

Let's cook

1. Cook 6 strips of bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into pieces. Reserve 1 tablespoon of bacon fat in the pan.
2. Make the bacon slaw: In a large bowl, combine 3 cups of coleslaw mix with 3 tablespoons mayo, 1 tablespoon maple syrup, a pinch of salt and pepper, and the crumbled bacon. Toss well and refrigerate until serving.
3. Mix the dipping sauce: Stir together 3 tablespoons ketchup, 2 tablespoons maple syrup, and a pinch of your preferred dried spice (smoked paprika or garlic powder works great). Set aside.
4. Season the frozen chicken tenders with salt, pepper, and a pinch of dried spices. Heat cooking oil in the skillet with the reserved bacon fat over medium-high heat. Cook the tenders (about 9 pieces, 3 per person) for 4-5 minutes per side until golden brown and cooked through to 165°F internally.
5. While the chicken rests, toast 6 Eggo waffles (2 per person) in a toaster until golden and crisp.
6. Assemble each plate: Place one waffle as the base, top with a generous scoop of bacon slaw, then lay 3 chicken tenders on top, and crown with the second waffle. Drizzle the maple-ketchup sauce over everything and serve immediately.