Hot Honey Sweet n Spicy Fry Bag

Preheat oven to 425F and line a large baking sheet with parchment. Place the waffle fries onto the sheet and bake for about 30 minutes, or until golden brown and crispy. Heat olive oil in a large pan over medium high. Add in the sliced bell peppers and red onion. Cook, stirring occasionally, until the veggies start to soften. Season with a hefty pinch of kosher salt and black pepper. Continue to cook until fully softened. Meanwhile, pat the chicken tenderloins dry and season liberally with salt and pepper. Set up a dredging station with the eggs in one bowl and the crushed corn flakes in the other. Dip the chicken tenderloins into the egg and then coat them evenly with the corn flakes. Set aside. Pour about an inch of vegetable oil into a high sided pan over medium high. When the oil is hot, add in the chicken tenders (working in batches) to fry. Fry about 3 minutes on the first side, or until the outside is deep golden brown. Flip and repeat on the other side. Use a meat thermometer to check that the internal temp is 160F before removing. Move to a paper towel lined plate and season with salt. In a small pan over medium low, add in the honey, hot sauce, and crushed red pepper flakes. Stir until the sauce is evenly mixed, then dip the chicken tenders in until they’re evenly coated. Cut the chicken tenders into small pieces. In brown paper bags, add in some cooked French fries, the chicken tender pieces, and the cooked peppers & onions. Drizzle on some of the extra honey mixture, then garnish with jalapeño and scallion. Serve and enjoy immediately!