If you’ve ever dreamed of the ultimate comfort food mashup, you’re going to fall head over heels for this Chicken and Waffles Sliders Recipe. It’s the perfect balance of crispy, spicy fried chicken tucked between fluffy, golden mini waffles, creating bite-sized bundles of pure joy. Whether you’re serving them for brunch, a game day treat, or a fun party appetizer, these sliders bring together unexpected flavors in a way that’s as delightful as it is satisfying. Each slider is a little handheld masterpiece that’s big on flavor and easy to enjoy with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is key to making these sliders unforgettable. Each element plays an important role, from the buttermilk marinade that tenderizes the chicken to the crispy coating that delivers a satisfying crunch. The waffle batter provides a perfect soft and sweet contrast, so everything works together beautifully.
- 3 cups waffle mix: The base for those fluffy mini waffles that hold everything together perfectly.
- 2 boneless, skinless chicken breasts: The star protein, diced and tenderized for crispy, juicy bites.
- 2 cups buttermilk: Helps to marinate and tenderize the chicken while adding tangy flavor.
- ½ cup Cholula® Original Hot Sauce: Adds just the right amount of spicy kick to the marinade without overpowering.
- 2 cups all-purpose flour: Used for the crispy dredge coating on the chicken, locking in moisture and texture.
- 2 tablespoons kosher salt: Essential for seasoning to ensure every bite is flavorful.
- 2 tablespoons garlic powder: Brings a delicious depth and slight savory warmth to the coating.
- Canola oil, for frying: Ideal for high-heat frying to get that golden, crispy crust.
- 12 eggs (optional, for topping): Fried eggs add a rich, indulgent touch if you want to dress the sliders up a bit more.
How to Make Chicken and Waffles Sliders Recipe
Step 1: Prep the Chicken
Start by slicing your chicken breasts into 2-inch squares and gently pounding them until they are about ¼ inch thick. This makes sure each piece is tender and cooks evenly. Once sliced and pounded, place the chicken into a large freezer bag—it’s about to get a flavorful makeover.
Step 2: Marinate with Buttermilk and Hot Sauce
In a separate bowl, mix the buttermilk with the Cholula Original Hot Sauce. Pour this spicy, tangy marinade over the chicken in the bag. Seal it up and pop it in the fridge to marinate for at least two hours, or better yet, overnight. This step is crucial because it infuses the chicken with moisture and a subtle heat that tastes amazing.
Step 3: Make Mini Waffles
Heat up your waffle maker and prepare your batter according to its package instructions. Use about an eighth of a cup of batter for each mini waffle to keep them bite-sized and charming. Cook each waffle for roughly three minutes until golden and crisp on the outside but soft inside. Set them on a rack to cool—these warm golden rounds are what the chicken will nestle between.
Step 4: Prepare Coating and Double Dredge
Set your chicken out of the fridge for 30 minutes to come to room temperature. Meanwhile, combine the flour, kosher salt, and garlic powder. Pour half this mixture into another large freezer bag. Remove the chicken from the marinade (reserve the marinade), dip each piece back into the marinade, then coat in the seasoned flour using the bag for an even coating. Repeat this dipping and dredging process one more time to build a crunchy double crust.
Step 5: Let the Chicken Rest
Place the coated chicken pieces on a wire rack and let them rest for 15 minutes. This resting step is essential for the coating to adhere well and crisp up nicely when fried.
Step 6: Fry to Golden Perfection
Heat canola oil in a cast iron skillet to 375 degrees Fahrenheit to ensure your chicken crisps quickly without absorbing too much oil. Fry chicken pieces in batches—about 3 to 4 at a time. Cook for 4 minutes on each side until they develop a gorgeous golden color and reach an internal temperature of 180 degrees. Once cooked, drain on paper towels and sprinkle lightly with salt while still hot.
Step 7: Assemble Your Sliders
Keep your mini waffles and chicken warm in a 250-degree oven as you finish frying. To serve, stack a crispy piece of chicken between two mini waffles. Drizzle with maple syrup or your favorite sauce to add a touch of sweetness or tang. For a decadent twist, top each slider with a fried egg for extra richness and visual appeal.
How to Serve Chicken and Waffles Sliders Recipe
Garnishes
Simple garnishes like fresh herbs, chopped scallions, or a sprinkle of powdered sugar can elevate your Chicken and Waffles Sliders Recipe, adding a burst of color and subtle flavor contrast. Don’t underestimate how a little green or a dash of sweetness can brighten the dish both visually and in taste.
Side Dishes
These sliders pair wonderfully with classic sides like crispy sweet potato fries, a fresh coleslaw, or even a tangy pickled vegetable salad to cut through the richness. The goal is to complement the sliders without overwhelming their bold flavor combination.
Creative Ways to Present
For a party, serve your Chicken and Waffles Sliders Recipe on a large wooden board with various dipping sauces artfully arranged around them. Consider mini skewers through each slider for ease of eating and extra flair. You can also line them up on parchment paper for a casual, approachable presentation perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have any sliders left over, store the chicken and waffles separately in airtight containers in the refrigerator. Keeping them separate helps preserve their textures better, so the waffles don’t get soggy and the chicken stays crispy longer.
Freezing
You can freeze the fried chicken and mini waffles if you want to enjoy this treat later. Flash freeze each item on a baking sheet before transferring them to freezer bags to avoid sticking. When ready to serve, thaw in the fridge overnight for best quality.
Reheating
Reheat the chicken in a 375-degree oven until warmed through to keep it crispy. Waffles are best reheated in a toaster or oven to regain their light texture. Assemble your sliders just before serving so they stay fresh and delicious.
FAQs
Can I make the waffles from scratch instead of using mix?
Absolutely! Homemade waffle batter works wonderfully if you prefer. Just be sure your batter isn’t too thin to hold shape for mini waffles, and you’ll get the same fluffy, golden results that pair perfectly with the chicken.
What if I don’t have Cholula hot sauce?
You can swap Cholula® with your favorite hot sauce or even a few dashes of cayenne pepper mixed with a mild hot sauce. The marinade needs that kick of spice but it shouldn’t overpower the chicken itself.
Is it better to use chicken breast or thighs for this recipe?
This recipe calls for chicken breasts because they’re easy to slice and pound thin, but if you love juicier meat, boneless, skinless thighs could be a delicious alternative. Just keep in mind thighs may take slightly longer to cook through.
Can I bake the chicken instead of frying?
You can bake the coated chicken pieces on a wire rack in a preheated oven, but frying really makes the coating crispy and indulgent, which is classic for Chicken and Waffles Sliders Recipe. Baking is a good option for a lighter version though.
What sauces work well with these sliders?
Besides classic maple syrup, try honey mustard, spicy mayo, or even a tangy barbecue sauce. Sweet and spicy combos really complement the chicken’s seasoning and the gentle sweetness of waffles.
Final Thoughts
This Chicken and Waffles Sliders Recipe is more than just a meal — it’s a celebration of flavor, texture, and creativity all wrapped into a perfect little bite. Whether it’s for a cozy brunch or a lively gathering, these sliders are guaranteed to impress and become a new favorite. I can’t wait for you to make them and share the joy with your loved ones!
Print
Chicken and Waffles Sliders Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 2 hours 44 minutes
- Yield: 12 servings
- Category: Appetizers
- Method: Frying
- Cuisine: American
Description
These Chicken and Waffles Sliders combine crispy fried chicken with fluffy mini waffles, creating a delightful mix of savory and sweet flavors perfect for a fun brunch or party appetizer. Marinated chicken pieces are double-dredged and fried to golden perfection, then sandwiched between light mini waffles, optionally topped with a fried egg for an extra indulgent touch.
Ingredients
Waffles
- 3 cups waffle mix (prepared as per package instructions)
Chicken
- 2 boneless, skinless chicken breasts
- 2 cups buttermilk
- ½ cup Cholula® Original Hot Sauce
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- Canola oil, for frying
Optional Topping
- 12 eggs (optional, for topping)
Instructions
- Prepare Chicken: Slice the chicken breasts into 2-inch squares and pound each piece to ¼ inch thickness. Place the chicken pieces into a large freezer bag to prepare for marination.
- Marinate Chicken: In a separate bowl, mix the buttermilk with Cholula Original Hot Sauce. Pour this mixture over the chicken in the freezer bag and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
- Make Mini Waffles: Preheat your waffle maker and prepare the waffle batter according to the package instructions. Use about â…› cup of batter for each mini waffle and cook for approximately 3 minutes per waffle. Place cooked waffles on a cooling rack. Repeat until you have 24 mini waffles.
- Bring Chicken to Room Temperature: Remove chicken from the refrigerator and allow it to rest at room temperature for 30 minutes before frying, which aids in even cooking.
- Prepare Flour Coating: Reserve the buttermilk marinade for dredging. In a separate bowl, combine the flour, kosher salt, and garlic powder. Divide half of this flour mixture into a separate freezer bag.
- Coat Chicken: Dip 4-5 pieces of chicken into the reserved buttermilk marinade, shake off the excess, then place them into the flour bag to coat. Double dredge by dipping again in the buttermilk and the flour mixture to ensure a thick, crispy crust.
- Rest Coated Chicken: Place the dredged chicken pieces on a wire rack and let them rest for 15 minutes. Repeat the dredging process for the remaining chicken.
- Heat Oil: Heat canola oil to 375°F in a cast iron pan or deep skillet with about ¾ inch depth of oil for frying.
- Fry Chicken: Fry the chicken in batches of 3-4 pieces for 4 minutes per side until they turn golden brown and reach an internal temperature of 180°F. Drain the fried chicken on paper towels and season immediately with salt.
- Keep Warm: Place the fried chicken in a 250°F oven to keep warm while you prepare the assembly.
- Assemble Sliders: Stack the fried chicken pieces between mini waffles. Drizzle with syrup or serve with your preferred sauces for a delightful combination of flavors.
- Optional Egg Topping: Optionally, top each slider with a fried egg to add richness and a breakfast flair.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Double dredging the chicken ensures a crispy and crunchy coating.
- Using a cast iron pan helps maintain consistent frying temperature.
- Mini waffles make perfect slider-sized portions, but regular-sized waffles can be cut to fit as well.
- Keep cooked chicken warm in the oven to avoid sogginess before assembling.
- Try serving with maple syrup, spicy mayo, or honey mustard for varied flavor profiles.
- Optional fried eggs add a decadent brunch touch, but sliders are delicious without them too.
