Chicken and Waffle Sliders (Print View)

Juicy fried chicken and fluffy mini waffles unite with maple syrup for a sweet, savory crowd-pleaser.

# Components:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
04 - 1 cup all-purpose flour
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil, for frying

→ For the Waffles

10 - 1 1/2 cups all-purpose flour
11 - 2 tablespoons sugar
12 - 1 tablespoon baking powder
13 - 1/2 teaspoon salt
14 - 1 cup whole milk
15 - 2 large eggs
16 - 1/4 cup unsalted butter, melted
17 - 1 teaspoon vanilla extract

→ For Serving

18 - 1/3 cup pure maple syrup
19 - 2 tablespoons unsalted butter, melted (optional)
20 - Fresh chives, chopped (optional, for garnish)
21 - Toothpicks or small skewers

# Directions:

01 - Slice each chicken breast into 6 equal pieces, yielding 12 portions. In a bowl, combine cultured buttermilk and hot sauce if using. Add chicken pieces, cover, and marinate for at least 20 minutes, or up to overnight in refrigeration.
02 - In a shallow dish, combine all-purpose flour, paprika, garlic powder, salt, and black pepper. Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a good coating.
03 - Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat to around 350°F (175°C). Carefully fry chicken pieces in batches, ensuring not to overcrowd the skillet, for about 3–4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Drain on a wire rack or paper towels.
04 - Preheat your waffle iron according to manufacturer's instructions. In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together whole milk, large eggs, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
05 - Lightly grease the preheated waffle iron. Spoon approximately 2 tablespoons of batter per mini waffle, making sure not to overfill. Close the waffle iron and cook until golden brown, typically about 3 minutes. Repeat this process until you have produced 24 mini waffles.
06 - Place one piece of fried chicken between two mini waffles. Drizzle with pure maple syrup and melted unsalted butter, if desired. Secure each slider with a toothpick or small skewer. Garnish with chopped fresh chives, if using. Serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect party food that doubles as a meal
  • Customizable spice levels to suit your taste
  • Impressive presentation with minimal effort
02 -
  • These sliders are best enjoyed immediately while the chicken is crispy and waffles are warm
  • The recipe easily scales up for larger gatherings
  • Can be partially prepped ahead by marinating chicken overnight and making waffle batter in advance
  • Perfect for brunch buffets or passed appetizers at parties
  • Leftovers can be reheated in an oven or air fryer to restore crispiness
03 -
  • Pat chicken pieces dry before dredging to ensure better coating adhesion
  • Let the waffle iron fully preheat before adding batter for even cooking
  • Keep finished components warm in a 200°F oven while completing the recipe
  • Use a candy thermometer to maintain proper frying temperature
  • For extra decadence, mix a tablespoon of bourbon into your maple syrup before serving
  • Double-dredge chicken for extra crispiness by dipping back in buttermilk after first flour coating, then coating again

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