If there’s one recipe that never fails to bring smiles to faces at my house, then it’s these cookies. Chicken Waffle Sliders. What are some game-changers? I remember the first time I whipped these up, it was a chaotic weeknight, and I was desperately desperately trying to get them up. I have a picky eater and my husband is always picking me up. I’m trying to find something that will satisfy both of them. What is that craving for something a little more substantial? I just saw a similar idea for mini chicken and waffles, and my mind immediately went to how I could make them. Could you make it even easier, bite-sized, and… even more delicious? What is the result of pure magic? What are some of the best comfort food recipes? Think of them as the best of both worlds – the sweet, fluffy goodness of waffles meeting the savory, toasted goodness. What is the crunch of fried chicken? What are some of the best quick meals you’ve ever had? I have to fuss with syrup bottles or cutting up big pieces. My kids ask for these chicken waffle sliders almost every week, and frankly, so do I!
What are chicken waffle sliders?
What exactly are these little morsels? Imagine waffles miniaturized into slider-sized rounds. What is the best way to sandwich a piece of fried chicken between them? But it doesn’t stop there! What’s a glaze? Is it a traditional breakfast? What do you want in a meal? What is that perfect blend of sweet and savory that hits all the right notes? What is the concept of a simple solution? Take the beloved combination of chicken and waffles and shrink it down into an irresistible, delicious dessert. What is handheld delight? What’s fancy enough for a weeknight dinner? Is it possible to have happiness in miniature form?
Why you’ll love this recipe?
What are some of the best ways to make chicken waffle sliders? First off, the flavor explosion is just incredible. What are the best waffles you have ever had? What is the glaze on fried chicken? What is the secret sauce? Is this just a hint of maple, savory spice, and just makes everything sing? Is it the kind of flavor combination that makes you close your eyes and just savor every single bite? What I love about this recipe, beyond the amazing taste, is how surprisingly simple it is. I don’t need a culinary degree. I just want to learn. Even on a busy weeknight, you can whip these up without breaking s***. Plus, they’re incredibly cost-effective! Using simple pantry staples and Chicken Thighs (which are usually more budget-friendly and easy to cook). ), you get a gourmet-tasting meal without the gourmet price tag. And the versatility! How do I adjust the spice level of the chicken or the sweetness in the glaze to suit my taste? What is your family’ They’re also perfect for potlucks because they travel so well and everyone devours them. If you liked my Crispy Fried Chicken or my Fluffy Buttermilk Pancakes, you are going to love them. I’m obsessed with these chicken waffle sliders. They capture the same comforting essence but in a way that’s just so fun and unique.
How do I make chicken waffle sliders?
Quick Overview
How do I make chicken waffle sliders? I’m new to cooking. How do I start How do I make a waffle batter? Then, it’s a matter of cooking them up to golden perfection, assembling them with our special sauce. Special glaze, and voilà! You have a dish that looks and tastes like you spent hours in the kitchen. The beauty of this recipe is in its layered simplicity, allowing each component to shine while preserving its uniqueness. How can we come together harmoniously? What is the best way to enjoy a delicious meal?
Ingredients
For the Main Batter: What are some examples?
1 12 cups all-purpose flour (I always use King Arthur flour)
2 tablespoons granulated sugar (adjust to your sweetness preference, but I find this is perfect): 1 tablespoon toasted almonds (I use this twice a day).
2 teaspoons baking powder (don’t skip this, it’s key for fluffiness)
12 teaspoon baking soda (for that extra lift)
14 teaspoon salt (enhances all the flavors)
1 14 cups milk (whole milk gives the best richness, but I’ve had success with 2% too)
1 large egg (the binder!)
2 tablespoons unsalted butter, melted (or vegetable oil for a slightly different texture)
For the Filling:
1 12 pounds boneless, skinless chicken thighs (these stay so juicy, but breasts work too if you have a few). I prefer to watch them so they don’t dry out!
1 cup all-purpose flour. Is this
12 cup cornstarch (for that extra crispy coating)!
1 teaspoon paprika (for color and a hint of smoky flavor)
12 teaspoon garlic powder. 1 teaspoon salt.
12 teaspoon onion powder. 1 teaspoon garlic powder
12 teaspoon salt.
14 teaspoon Black Pepper. 1 ts
2 large eggs, beaten (for the egg wash) and 1 small egg.
Vegetable oil or canola oil, for frying (enough to fill your pan about 1-1.5 inches deep)
For the Glaze:
What is the difference between 12 cup maple syrup and 1 cup real maple sugar?
2 tablespoons unsalted butter. 1 tablespoon of
1 tablespoon Dijon mustard (adds a lovely tang that cuts through the sweetness)
12 teaspoon Worcestershire sauce (for umami!)
Pinch of cayenne pepper (optional, for a tiny kick!)
How do I follow
Step 1: Preheat & Prep Pan
First things first, grab a large, heavy-bottomed skillet or Dutch oven and pour in your frying oil. How do I get it to about 350°F (175°C)? If you don’t have a thermometer, you can test it by dropping some batter in. If it sizzles immediately and floats to the top, you’re good to go. While the oil is heating up, let’s prep our chicken. What is the best way to pat your chicken thighs dry with paper towels? What is crispy coating? Cut them into slider-sized pieces, about 1.5 to 2 inches each. What’s the best way to fit a waffle in between your favorite mini muffins?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 1 12 cups of flour, 2 tablespoons of sugar, and 1 teaspoon of salt. Set aside. 12 teaspoon of baking powder, 1 tablespoon of salt. Mix well. Give it a good whisk until everything is evenly distributed. How do you make sure all the leavening agents are mixed in well so you get a nice, even rise on your skin?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the 1 14 cups of milk, 1 large egg, and 2 tablespoons of melted butter. Set aside. Just a quick whisk until it’s all combined. Don’t overmix here. We’re not trying to develop gluten, just combine the wet ingredients.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. This is the crucial part: add water to the mix. What are some good signs of lumps? If you overmix your waffles, you will end up with a hard boiled egg. How do I make a batter that’s thick enough to coat the back of my spoon?
Step 5: Prepare Filling
While waffle batter rests for a few minutes, let’s get the chicken ready for its crispy bath. In a shallow dish, mix together the remaining flour, 12 cup of cornstarch, and 1 teaspoon of salt. Serve immediately. 12 teaspoon garlic powder, 1 tbsp onion powder and 1 teaspoon black pepper. Add to your diet 1 tablespoon paprika, 2 teaspoons salt, and 1/4 teaspoon pepper to taste. In another shallow dish, whisk the 2 beaten eggs. What is your egg wash? Now, dredge each chicken piece in the seasoned flour mixture, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off, and finally, back into seasoned salt. Make sure each piece is thoroughly coated. Double coating is what gives you crunch!
Step 6: Layer & Swirl
Where does the magic happen for waffles? If you have a regular waffle maker, you can make t-shirts with wafers, or use mini ones. I like to make a thin layer of batter, spread it out and cook it until golden brown, about 14 cup. What is the best way to make a round? For the mini waffle maker, just follow its instructions. Cook your waffles until golden brown and slightly crisp. As they’re cooking, you’ll want to get your glaze ready. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Set aside. Whisk in 12 cup maple syrup, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Mix well. If you’re feeling spicy, add a pinch of cayenne. Let it simmer for about 2-3 minutes until it thickens slightly. How do I keep the heat down low to keep it warm? Once your chicken is fried and golden, place it on a wire rack to drain. How do you dip chicken in the glaze? Don’t drown it, just a nice coating.
Step 7: Bake
Alright, for the chicken frying: What is the best way Cook chicken pieces in hot oil until golden brown. Remove from heat and serve hot. Fry them for about 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to remove the chicken from the pan and place it on the rack. How do you drain excess oil? This step is crucial for getting that perfectly crisp texture without greasiness.
Step 8: Cool & Glaze
Once all the chicken is fried, let it cool on a wire rack. While the chicken is cooling a bit, you can make your glaze. In a small saucepan over medium heat, melt the 2 tablespoons of butter. Set aside. Whisk in 12 cup maple syrup, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. If you like a little warmth, add that pinch of cayenne pepper. Let it simmer gently for about 2-3 minutes, just until it thickens slightly. If you want a syrupy consistency, turn the heat to low to keep it warm. How do you dip fried chicken into the glaze? If you want to coat a coat of paint lightly, don’t let it get soggy! How do you make the glaze stick to the chicken?
Step 9: Slice & Serve
Now for the grand finale: assembly! Take two of your mini waffles, place a glazed piece of chicken in between them, and if you have any extra glaze, give it a little drizzle over the top. You can even sprinkle a few sesame seeds or a tiny pinch of chopped chives for garnish. Serve them immediately while they’re warm and the chicken is still wonderfully crispy. They’re best enjoyed right away, but honestly, if there are any leftovers (which is rare in my house!), they’re still pretty darn good cold too.
What to Serve It With
These chicken waffle sliders are so versatile, they can truly fit into any mealtime! For a hearty breakfast, I love serving them with a side of fresh fruit like sliced strawberries or blueberries. A good strong coffee is practically mandatory, of course! For a weekend brunch spread, they’re fantastic alongside a vibrant green salad with a light vinaigrette to balance the richness. We also love pairing them with some crispy home fries or even a light coleslaw for added crunch. If you’re looking for a fun dessert option, you can definitely go that route too! Just a little dusting of powdered sugar on the waffles and maybe a berry compote on the side makes them feel extra special and decadent for an after-dinner treat. My family absolutely adores them as a cozy snack on a chilly evening, perhaps with a mug of Hot Chocolate. We’ve even taken them to picnics, and they’re always a huge hit! The key is to balance the sweet and savory elements. A tart element, like a raspberry sauce or a squeeze of lemon on the side, can be a revelation.
Top Tips for Perfecting Your Chicken Waffle Sliders
I’ve made these chicken waffle sliders so many times, and over the years, I’ve picked up a few tricks that make them absolutely perfect every single time. First, for the zucchini prep (wait, did I mention zucchini? Oh my goodness, I’m so sorry! That was for a different recipe that popped into my head! Let me correct that. For the *waffles*, make sure you don’t overmix the batter. I learned this the hard way after a batch turned out a bit tough. A few lumps are your friend! They mean you haven’t overdeveloped the gluten, which keeps them tender. When you’re frying the chicken, ensure your oil is at the right temperature. If it’s too low, the chicken will absorb too much oil and become greasy. Too high, and the outside will burn before the inside is cooked. A good medium heat is your sweet spot. For the swirl, if you’re making your own mini waffles, a slightly thinner batter spread out on a regular waffle maker is easier than trying to get a thick batter into those tiny mini maker grids. Or, if you have a mini waffle maker, just ensure you’re not overfilling it. The glaze is where you can really play! If you like it sweeter, add a touch more maple syrup. If you want a tangier glaze, a little extra Dijon or even a splash of apple cider vinegar works wonders. I’ve also tried adding a bit of smoked paprika to the chicken dredge for an extra layer of flavor, and it’s divine! For baking, it’s really about frying until golden brown and cooked through. Don’t rush it. And a crucial tip for the glaze: don’t let it boil for too long once it’s made, or it can become too thick and sticky. A gentle simmer to keep it warm is perfect.
Storing and Reheating Tips
Storing these chicken waffle sliders is pretty straightforward, though they are definitely best enjoyed fresh! If you happen to have any that didn’t disappear in record time (which is a miracle in my house!), you can store them at room temperature for a couple of hours if they’re covered loosely. For longer storage, pop them into an airtight container in the refrigerator. They should last for about 2-3 days. The waffles might soften a bit once refrigerated, but they’ll still be delicious. When it comes to reheating, my favorite method is to pop them in a toaster oven or a regular oven preheated to around 350°F (175°C) for a few minutes until they’re warmed through and the chicken is crispy again. You can also use an air fryer for a few minutes on a lower setting. I generally advise against the microwave, as it can make the chicken a bit rubbery and the waffles soggy. If you’re planning to store them for longer, you can freeze the cooked chicken pieces and the waffles separately. Wrap them tightly in plastic wrap, then in foil, and store them in the freezer for up to a month. Thaw them overnight in the refrigerator before reheating. I always recommend adding the glaze *after* reheating to maintain its best texture and flavor.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken waffle sliders! I truly believe this recipe is a winner because it’s got that perfect combination of comfort, flavor, and fun that everyone loves. They’re so satisfying, incredibly delicious, and surprisingly easy to whip up, making them an ideal choice for any meal. Whether you’re looking for a fun dinner, a crowd-pleasing appetizer, or even a decadent brunch item, these sliders deliver every single time. I can’t wait for you to try them and see for yourself why they’ve become such a staple in my kitchen. If you give them a go, please let me know in the comments below how they turned out for you! I also love hearing about any variations you’ve tried, so don’t be shy about sharing your culinary adventures. Happy cooking, and more importantly, happy eating!
Chicken Waffle Sliders
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Buttermilk
- 8 slices Waffles Frozen or homemade
- 4 tablespoons Maple syrup
- 0.25 cup Vegetable oil For frying
Instructions
Preparation Steps
- Cut the chicken breasts into slider-sized pieces.
- In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Dip the chicken pieces in buttermilk, then dredge in the flour mixture, ensuring they are fully coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken pieces for 3-4 minutes per side, or until golden brown and cooked through.
- Toast the waffles.
- Assemble the sliders by placing chicken on a waffle and drizzling with maple syrup.
