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
Scale
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.
