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
Scale
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.
