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If you’re craving a dish that perfectly balances crispy, spicy chicken with the sweet comfort of waffles all in mini, bite-sized form, you’ve got to try this Chicken and Waffles Sliders Recipe. It’s the ultimate crowd-pleaser that brings together tender marinated chicken, golden fried to perfection, nestled between fluffy, homemade mini waffles. These sliders are not only irresistibly delicious but also a fun twist on a beloved classic, making them perfect for brunch, game day, or anytime you want to impress with something truly special.
Ingredients You’ll Need
Getting started with this Chicken and Waffles Sliders Recipe is a breeze when you have simple yet essential ingredients that each play a unique role in layering flavor and creating the perfect texture. Every component contributes something unforgettable to the final dish, whether it’s the spice from hot sauce or the fluffiness from the waffle batter.
- 3 cups waffle mix (prepared as per package): This forms the base of your fluffy, tender mini waffles that cradle the chicken perfectly.
- 2 boneless, skinless chicken breasts: The star protein, sliced and pounded for even frying and unbeatable juiciness.
- 2 cups buttermilk: Tenderizes the chicken while adding rich tanginess to the marinade.
- ½ cup Cholula® Original Hot Sauce: Brings a subtle kick and depth to the buttermilk marinade, upping the flavor game.
- 2 cups all-purpose flour: Creates the crispy coating that locks in the chicken’s juiciness when fried.
- 2 tablespoons kosher salt: Enhances every ingredient’s flavor, including seasoning after frying.
- 2 tablespoons garlic powder: Adds a savory punch to the flour mixture for extra taste complexity.
- Canola oil, for frying: The perfect neutral oil to get that golden crisp on your chicken without overpowering flavors.
- 12 eggs (optional, for topping): Fry these up if you want to take your sliders to the next level, adding a rich, creamy element on top.
How to Make Chicken and Waffles Sliders Recipe
Step 1: Prepare the Chicken
Begin by slicing your chicken breasts into 2-inch squares and gently pound them down to about ¼ inch thickness; this ensures they cook evenly and stay tender. Place the pieces into a large freezer bag, which will make marinating and dredging easier later on.
Step 2: Create the Marinade
Whisk together the buttermilk and Cholula Original Hot Sauce, then pour this flavorful mixture over the chicken in the bag. Refrigerate and let the chicken soak up those spicy, tangy flavors for at least 2 hours—overnight is even better for maximum tenderness and taste.
Step 3: Make the Mini Waffles
Preheat your waffle maker and prepare the batter as per the package instructions. Use about ⅛ cup of batter per mini waffle and cook each for approximately 3 minutes until they’re perfectly golden. Lay the waffles on a rack to cool; you’ll end up with about 24 mini waffles that are crisp on the outside and fluffy inside.
Step 4: Get Chicken Ready for Breading
Remove the marinated chicken from the fridge and let it come to room temperature for 30 minutes—it helps achieve a more even fry. Meanwhile, mix the reserved buttermilk marinade, all-purpose flour, kosher salt, and garlic powder. Divide the flour mixture in half, placing one half into a separate freezer bag ready for dredging.
Step 5: Double Dredge the Chicken
Dip 4-5 pieces of chicken back into the buttermilk marinade, letting the excess drip off. Shake them in the flour bag to coat thoroughly, then repeat the process to double dredge—dip again in buttermilk, then flour. This double coating locks in juiciness and creates that signature crispy crust.
Step 6: Rest and Fry
Let the coated chicken rest on a wire rack for 15 minutes, which helps the coating adhere better. Next, heat canola oil to 375°F in a cast iron pan with about ¾ inch depth. Fry the chicken in small batches for 4 minutes on each side until golden brown and cooked through (internal temp about 180°F). Drain the fried chicken on paper towels and season immediately with salt.
Step 7: Assemble the Sliders
Keep the chicken warm in a 250°F oven as you finish frying. Build each slider by stacking a piece of crispy chicken between two mini waffles. For an extra touch, drizzle with syrup or your favorite sauces. If you’re feeling indulgent, top each slider with a fried egg for a deliciously rich finish.
How to Serve Chicken and Waffles Sliders Recipe
Garnishes
To add an extra layer of yum, consider garnishing your Chicken and Waffles Sliders with fresh herbs like chopped parsley or chives for a pop of color and brightness. A drizzle of maple syrup or a dollop of spicy aioli can elevate the flavor profile, marrying sweet and heat perfectly.
Side Dishes
Serve these sliders alongside crispy sweet potato fries or a fresh, crunchy coleslaw to balance the richness of the fried chicken. A simple mixed greens salad dressed with a light vinaigrette also pairs beautifully, cutting through the richness and keeping the meal feeling fresh.
Creative Ways to Present
For entertaining, serve the sliders on a wooden board with toothpicks for easy grabbing. You could also create a slider bar allowing guests to customize toppings like pickles, hot honey, or even jalapeños. Mini waffle cones filled with seasoned fries or a small cup of gravy for dipping can turn this into a full-on comfort food feast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and waffle components separately in airtight containers in the refrigerator. They’ll keep well for 3-4 days, allowing you to reassemble fresh sliders any time you crave a quick and satisfying snack or meal.
Freezing
To freeze, let the chicken and waffles cool completely, then wrap each item individually in plastic wrap and place in freezer bags. Frozen, they maintain the best quality for up to one month. When ready to eat, thaw overnight in the refrigerator before reheating for the best texture.
Reheating
For perfectly reheated chicken, use an oven or toaster oven set to 350°F to warm the pieces for about 10-12 minutes—this keeps the crust crisp. Heat waffles separately in a toaster or oven to retain their delightful texture. Avoid microwaving as it tends to make both soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and a bit more forgiving when frying. Just slice and pound them to the same thickness for even cooking, and adjust your frying time as needed to ensure they’re cooked through.
Is it necessary to marinate the chicken overnight?
You don’t have to marinate overnight, but giving the chicken at least 2 hours in the buttermilk and hot sauce mixture dramatically improves flavor and tenderness. If short on time, 2 hours still yields delicious results.
What waffle mix works best for mini waffles?
Any standard waffle mix from the store will do the trick, as long as you prepare it according to package instructions. If you want an extra fluffy texture, consider mixes that include a leavening agent like baking powder or buttermilk powder.
Can I make the sliders gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, and use a gluten-free waffle mix to keep the recipe accessible without sacrificing taste. Just make sure your ingredients are certified gluten-free to avoid cross-contamination.
What sauces pair well with Chicken and Waffles Sliders?
Classic maple syrup is always a favorite, but spicy honey, chipotle mayo, or even a tangy mustard sauce work beautifully to complement the sweet and spicy notes of these sliders.
Final Thoughts
Trust me, once you make this Chicken and Waffles Sliders Recipe, it will quickly become a go-to in your kitchen for satisfying cravings and impressing friends. The perfect harmony of spicy, crispy chicken paired with soft, sweet waffles is simply irresistible, and making mini sliders just adds to the fun. So don’t wait—grab those ingredients, get cooking, and share these little bundles of joy that bring comfort and excitement in every bite!
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Chicken and Waffles Sliders Recipe
- Prep Time: 15 minutes (plus 2+ hours marinating)
- Cook Time: 17 minutes
- Total Time: 2 hours 32 minutes (including marinating and resting times)
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Chicken and Waffles Sliders combine crispy fried chicken with fluffy mini waffles, creating a perfect bite-sized comfort food ideal for brunch or a delicious snack. Marinated chicken is double-dredged and fried to golden perfection, sandwiched between sweet waffles with optional toppings like syrup and fried eggs for added indulgence.
Ingredients
Waffles
- 3 cups waffle mix (prepared as per package instructions)
- 12 eggs (optional, for topping)
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
Instructions
- Prepare the Chicken: Slice chicken breasts into 2-inch squares and gently pound them to ¼ inch thickness. Place the pieces into a large freezer bag for marinating.
- Make the Marinade: Combine 2 cups buttermilk with ½ cup Cholula Original Hot Sauce. Pour this mixture over the chicken in the bag, seal, and marinate in the refrigerator for at least 2 hours or preferably overnight to enhance flavor and tenderness.
- Cook Mini Waffles: Preheat your waffle maker according to the package instructions. Prepare batter using 3 cups of waffle mix as directed. Use about 1/8 cup batter per mini waffle and cook each for approximately 3 minutes until golden brown. Place cooked waffles on a cooling rack. Repeat until you have about 24 mini waffles.
- Rest Chicken: Remove the marinated chicken from the fridge and let it rest at room temperature for 30 minutes to ensure even cooking.
- Prepare Dredging Mixture: Reserve the buttermilk marinade for dipping. In a separate bowl, mix 2 cups all-purpose flour with 2 tablespoons kosher salt and 2 tablespoons garlic powder. Divide half of this flour mixture into a large freezer bag.
- Coat the Chicken: Dip 4 to 5 chicken pieces into the reserved buttermilk marinade, letting excess drip off. Place them into the flour mixture in the freezer bag and shake to coat. For extra crispiness, double dredge by dipping the coated chicken again into the buttermilk and then the flour mixture.
- Rest Coated Chicken: Transfer the coated chicken pieces to a wire rack and rest for 15 minutes. Repeat the coating process for remaining chicken pieces.
- Heat Oil: In a cast iron pan, heat canola oil to 375°F with about ¾ inch depth for frying.
- Fry Chicken: Fry the chicken in batches of 3-4 pieces, cooking each side for 4 minutes or until golden brown and the internal temperature reaches 180°F. Drain cooked pieces on paper towels and season immediately with salt.
- Keep Warm: To keep the fried chicken warm while finishing, place pieces in a 250°F oven.
- Assemble Sliders: Sandwich each piece of fried chicken between two mini waffles. Drizzle with maple syrup or your preferred sauces.
- Optional Topping: Top each slider with a fried egg for an extra layer of richness and flavor.
Notes
- Marinating the chicken overnight results in juicier and more flavorful meat.
- Double dredging ensures an extra crispy crust on the chicken.
- Use a thermometer to check oil temperature for optimal frying results.
- Mini waffles can be kept warm in an oven or toaster to maintain crispness before assembly.
- Customize sliders with additional toppings such as pickles, hot honey, or cheese as desired.
