Description

These Chicken and Waffles Sliders combine crispy, spicy fried chicken with fluffy mini waffles for a delicious and fun twist on classic comfort food. Marinated in a flavorful buttermilk and hot sauce mix, the chicken is double-dredged and fried to golden perfection before being sandwiched between bite-sized waffles. Perfect as an appetizer or unique party snack, these sliders can be topped with syrup, sauces, or a fried egg for extra indulgence.

Ingredients

Scale

Waffles

3 cups waffle mix (prepared as per package instructions)

Chicken and Marinade

2 boneless, skinless chicken breasts
2 cups buttermilk
½ cup Cholula® Original Hot Sauce

Coating

2 cups all-purpose flour
2 tablespoons kosher salt
2 tablespoons garlic powder
Canola oil, for frying

Optional Topping

12 eggs (for topping, optional)

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Instructions

Prepare the chicken: Slice chicken breasts into 2-inch squares and pound each piece to about ¼ inch thickness. Place the chicken pieces into a large freezer bag to prepare for marination.
Marinate the chicken: In a bowl, mix buttermilk and Cholula hot sauce together. Pour this marinade over the chicken in the freezer bag. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.
Make the mini waffles: Preheat your waffle maker. Prepare the waffle batter according to the package instructions. Use approximately ⅛ cup of batter for each mini waffle and cook for about 3 minutes, until golden and cooked through. Cool the mini waffles on a wire rack. Repeat to make a total of 24 mini waffles.
Rest the chicken: Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes, which helps in even cooking during frying.
Prepare the coating: Reserve the buttermilk marinade for dredging. In a separate bowl, mix the flour, kosher salt, and garlic powder. Divide half of this flour mixture into a large freezer bag for coating the chicken.
Coat the chicken: Dip 4-5 pieces of chicken into the buttermilk marinade, shaking off any excess liquid. Place the chicken pieces into the flour mixture bag and shake to coat thoroughly. For an extra crispy crust, double dredge by dipping the coated chicken back into the buttermilk and then into the flour mixture again.
Let the chicken rest: Place the coated chicken pieces on a wire rack and let them rest for 15 minutes. Repeat the dredging steps with the remaining chicken pieces.
Heat the oil: In a cast iron pan, heat canola oil to 375°F (190°C) with about ¾ inch depth for frying.
Fry the chicken: Fry the chicken in batches of 3-4 pieces for about 4 minutes per side until the exterior is golden brown and the internal temperature reaches 180°F (82°C). Drain the fried chicken on paper towels and season with salt while still hot.
Keep warm: Transfer the fried chicken to a 250°F (120°C) oven to keep warm while frying the remaining pieces.
Assemble the sliders: Stack a piece of fried chicken between two mini waffles. Drizzle with syrup or serve with your favorite sauces for extra flavor.
Optional topping: Fry eggs as desired and top the sliders with a fried egg for a rich, savory addition.

Notes

Double-dredging the chicken ensures a crispier crust.
Allowing the chicken to rest at room temperature before frying helps it cook evenly.
You can use any hot sauce in place of Cholula if unavailable, but it will alter the flavor slightly.
Keep cooked waffles warm in a low oven while assembling sliders to maintain freshness.
Optional fried eggs add richness and make this dish suitable for brunch.