Description
These Chicken and Waffles Sliders combine crispy buttermilk fried chicken with fluffy mini waffles for a perfect blend of savory and sweet. Marinated in spicy Cholula hot sauce-infused buttermilk, the chicken is double-dredged and fried to golden perfection, nestled between bite-sized waffles, and optionally topped with a fried egg. A fun and delicious twist on classic chicken and waffles, ideal for parties or a comforting meal.
Ingredients
Scale
Waffle Batter
- 3 cups waffle mix (prepared as per package instructions)
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 cups buttermilk
- ½ cup Cholula® Original Hot Sauce
Coating
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
For Frying & Serving
- Canola oil, for frying
- 12 eggs (optional, for topping)
- Syrup or preferred sauces, for serving
Instructions
- Prepare Chicken: Slice chicken breasts into 2-inch squares and pound each piece to ¼ inch thickness. Place the chicken pieces in a large freezer bag.
- Make Marinade: In a bowl, mix buttermilk with Cholula Original Hot Sauce. Pour this mixture over the chicken in the freezer bag, seal, and refrigerate for at least 2 hours or overnight to marinate, allowing flavors to infuse and meat to tenderize.
- Cook Waffles: Preheat your waffle maker. Prepare the waffle batter according to the package instructions. Use about â…› cup of batter for each mini waffle and cook for approximately 3 minutes until golden and cooked through. Place cooked waffles on a cooling rack. Repeat to make about 24 mini waffles.
- Rest Chicken: Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes, which promotes even cooking.
- Prepare Coating: Reserve some of the buttermilk marinade in a separate bowl. In another large bowl, mix the flour with kosher salt and garlic powder. Divide half of the seasoned flour mixture into the freezer bag containing the chicken.
- Double Dredge Chicken: Working with 4-5 pieces at a time, dip chicken pieces into the reserved buttermilk marinade, shaking off any excess. Then coat them well in the flour mixture inside the freezer bag. For a double coating, dip the floured chicken again into buttermilk and then back into the flour mixture.
- Rest Coated Chicken: Place the coated chicken pieces on a wire rack and let rest for 15 minutes to help the coating adhere better. Repeat the dredging and resting with the remaining chicken pieces.
- Heat Oil: Heat canola oil in a cast iron pan to 375°F (190°C). The oil should be about ¾ inch deep for shallow frying.
- Fry Chicken: Fry chicken pieces in batches of 3-4, cooking each side for 4 minutes until golden brown and the internal temperature reaches 180°F (82°C). Drain cooked chicken on paper towels and immediately season with a pinch of salt.
- Keep Warm: Place fried chicken pieces in a 250°F (120°C) oven to keep warm while frying the remaining batches.
- Assemble Sliders: Stack a piece of fried chicken between two mini waffles. Drizzle with syrup or serve with your preferred sauces for a sweet and spicy flavor balance.
- Optional Topping: For an extra indulgent slider, top each with a fried egg before serving.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Make mini waffles using a mini waffle maker for perfectly sized sliders.
- Double dredging the chicken ensures a crispy and flavorful crust.
- Keep fried chicken warm in a low oven to maintain crispiness while you finish frying.
- Customize with your favorite hot sauces or syrups for different flavor profiles.
- Adding a fried egg adds richness and a brunch-inspired touch to the sliders.
