Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.

Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.

Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.

Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.

Preheat the oven’s broiler.

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.

Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.

Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.

Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.