These Mini Chicken and Waffle Sliders are a fun and tasty treat! Each little sandwich features crispy chicken tucked between fluffy waffles. Perfect for breakfast or a snack!
You won’t believe how good these are together! I like to drizzle a little maple syrup on top for that extra yum. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. If you’re looking for a healthier option, try using baked or air-fried chicken instead of frying. You could even use tofu for a vegetarian version!
Buttermilk: This ingredient adds moisture and flavor. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using.
Flour: I like using all-purpose flour for both the chicken and waffles. If you need a gluten-free option, almond flour or gluten-free baking mix can be good substitutes.
Waffle Ingredients: For waffles, feel free to switch up the flavor. You can add a teaspoon of vanilla extract or some cinnamon for a tasty twist!
How Do I Get Perfectly Crispy Fried Chicken?
Frying chicken can seem tricky, but it’s simple when you break it down. The key is in the coating and the frying technique:
- Make sure the chicken is well-coated in the seasoned flour mix, pressing it on to create a thick crust.
- Use enough oil to allow the chicken to float a bit; this ensures even cooking and prevents sticking.
- Keep the oil temperature steady at around 350°F (175°C). If it’s too low, the chicken will absorb too much oil and get greasy. If it’s too high, it will burn before cooking through.
- Fry in batches to avoid overcrowding the pan, which can drop the oil temperature.
These tips will give your sliders that perfect crunchy exterior while keeping the chicken juicy inside!
Mini Chicken And Waffle Sliders
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into small slider-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Waffles:
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 4 tbsp unsalted butter, melted
For Assembly:
- Maple syrup, for drizzling
- Blue cheese crumbles (optional)
- Fresh arugula or baby greens
- Mini wooden skewers or toothpicks
Time Estimate:
This recipe takes about 30 minutes to prepare and cook. You will need an additional 1 hour for marinating the chicken, making the total time approximately 1 hour and 30 minutes. Perfect for a delicious and filling treat!
Instructions:
1. Marinate the Chicken:
Start by placing the chicken pieces into a bowl and pouring the buttermilk over them. Make sure the chicken is fully immersed. Cover the bowl and place it in the refrigerator for at least 1 hour (or overnight if you want to enhance the flavor).
2. Prepare the Waffles:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-combined. In another bowl, mix the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest while you prepare the chicken.
3. Cook the Waffles:
Preheat your mini waffle maker according to its instructions. Pour enough batter into the waffle iron to just cover the plates. Close and cook until the waffles are golden brown and crisp, about 3-5 minutes. Carefully remove them and keep them warm while you cook the chicken.
4. Coat the Chicken:
In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. Take the marinated chicken out of the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it’s well-coat.
5. Fry the Chicken:
In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side or until they’re golden brown and cooked through. Once done, place them on paper towels to drain the excess oil.
6. Assemble the Sliders:
On the bottom half of each mini waffle, place a few fresh arugula leaves, followed by a piece of fried chicken. If you like, sprinkle some blue cheese crumbles over the chicken. Top it with the other half of the waffle.
7. Serve and Enjoy:
To keep everything together, secure each slider with a mini skewer or toothpick. Drizzle some maple syrup over the top, or serve it on the side for dipping. These sliders are best enjoyed warm!
These mini sliders balance crispy, savory chicken with fluffy waffles, tangy blue cheese, and a touch of sweetness from the syrup—making a delicious bite-sized treat!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to completely thaw it before marinating. The best methods for thawing are in the refrigerator overnight or in a sealed plastic bag submerged in cold water for faster results.
Can I Make the Waffles Ahead of Time?
Absolutely! You can prepare the waffles a day in advance. Just store them in an airtight container in the refrigerator. When ready to use, you can reheat them in a toaster or waffle maker for that crispy texture.
How Should I Store Leftovers?
Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in the oven for a few minutes and toaster or waffle maker for the waffles to keep them crispy.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This works great in both the chicken marinade and waffles!
