There is something undeniably delightful and downright addictive about the combination of crispy fried chicken nestled between warm, fluffy waffles, all packed into a bite-sized delight. This Chicken and Waffles Sliders Recipe takes that classic comfort food pairing and turns it into a fun, shareable treat perfect for brunch, parties, or just an unforgettable snack. Each slider balances savory, spicy, sweet, and tender flavors that’ll make your taste buds sing, and I can’t wait to walk you through every step to get these perfect every time.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward, pantry-friendly essentials, each playing a vital role in crafting deliciousness. From the tenderizing buttermilk marinade to the crisp coating flour mix, every item brings a unique texture or flavor that builds the magic of these sliders.
- 3 cups waffle mix: The base for light and fluffy mini waffles that cradle the chicken beautifully.
- 2 boneless, skinless chicken breasts: Thick enough for juicy bites, sliced to perfect mini-slider size.
- 2 cups buttermilk: Tenderizes the chicken and adds tang while balancing spice.
- ½ cup Cholula® Original Hot Sauce: Gives a lively, smoky kick to the marinade that brings bold flavor.
- 2 cups all-purpose flour: Creates the signature crunchy exterior from the double dredge.
- 2 tablespoons kosher salt: Seasoning essential to elevate the chicken’s taste and crust.
- 2 tablespoons garlic powder: Adds a savory depth that rounds out the flavor perfectly.
- Canola oil, for frying: Neutral oil with high smoke point for crisp and golden chicken.
- 12 eggs (optional): For topping your sliders with rich, runny fried eggs if you want an extra special touch.
How to Make Chicken and Waffles Sliders Recipe
Step 1: Prepare and Marinate the Chicken
Start by slicing your chicken breasts into roughly 2-inch squares, then gently pound them down to about a quarter-inch thickness—this ensures even cooking and tender bites. Place these pieces into a large freezer bag for easy marinating. Mix the buttermilk with the vibrant Cholula hot sauce, pour it over the chicken, seal the bag tightly, and let it work its magic in the fridge for at least two hours or, even better, overnight. This marinade not only tenderizes but infuses every bite with a subtle smoky heat that’s hard to resist.
Step 2: Make the Mini Waffles
While the chicken soaks up all that flavor, it’s time to turn your waffle mix into mini golden rounds of joy. Preheat your waffle maker and prepare the batter following the package instructions. Use about an eighth of a cup of batter for each mini waffle—this smaller amount cooks quickly and yields 24 adorable mini waffles. Cook each batch for around 3 minutes until golden, then cool them on a wire rack. These waffles are crispy on the outside and tender on the inside, perfect to hold your chicken pieces.
Step 3: Flour and Season the Chicken
Remove your marinated chicken from the fridge and let it come to room temperature for about 30 minutes. Meanwhile, combine the all-purpose flour with kosher salt and garlic powder—this seasoned flour is your first step to achieving that irresistible crispy crust. Reserve half the seasoned flour in a separate bag, then dip a few pieces of chicken into the remaining buttermilk marinade, shaking off the excess, before tossing them in the flour bag. For an ultra-crispy coating, give each piece a second dip into buttermilk and another coat of flour. Let the coated chicken rest on a wire rack for 15 minutes to set the crust.
Step 4: Fry the Chicken
Heat canola oil in a cast-iron skillet or heavy pan to 375 degrees Fahrenheit, about ¾ inch deep. Fry the chicken in batches—3 to 4 pieces at a time—cooking for approximately 4 minutes on each side until they’re gorgeously golden and the internal temperature reaches 180 degrees. Drain the chicken on paper towels, then season lightly with salt. To keep your fried chicken warm and perfectly crispy while you finish the batch, place them in a 250-degree oven.
Step 5: Assemble the Sliders
Now comes the best part! Stack the crispy chicken pieces between the mini waffles, and drizzle with your favorite warm syrup or a tangy sauce to your liking. For an extra indulgent touch, top each slider with a lightly fried egg, letting the runny yolk add a rich, luscious layer that ties everything together.
How to Serve Chicken and Waffles Sliders Recipe
Garnishes
Fresh garnishes like chopped green onions, a sprinkle of smoked paprika, or even a drizzle of honey can brighten your sliders and add a pop of color. These extras not only look fantastic but contribute subtle flavor contrasts that elevate your presentation and palate.
Side Dishes
Pair these sliders with crispy sweet potato fries, a refreshing slaw, or even a simple mixed greens salad with a zesty vinaigrette. Each side balances the richness of the sliders, making your meal feel well-rounded and deeply satisfying.
Creative Ways to Present
Turn your Chicken and Waffles Sliders Recipe into a party centerpiece by skewering three sliders on wooden picks for easy grabbing. Serve them on a rustic wooden board lined with parchment paper for a charming vibe. You can also create a slider bar with assorted sauces and toppings, inviting guests to customize their bites for a fun, interactive affair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky to have leftovers, store the chicken and waffles separately in airtight containers in the fridge for up to three days. Keeping them apart prevents sogginess and helps maintain the crispy texture of your fried chicken.
Freezing
Both cooked chicken and waffles freeze beautifully. Lay the mini waffles flat on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Chicken pieces can be breaded and fried ahead of time, then flash-frozen the same way. This way, you can reheat and assemble sliders anytime you crave them without losing quality.
Reheating
To bring your sliders back to life, reheat the chicken in a 375-degree oven on a wire rack to restore crispiness, and warm waffles either in the oven or toaster. Avoid microwaving if possible, as it can make textures less appealing. Reassembly is quick, making these sliders a perfect quick fix meal.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but thaw them completely before slicing and marinating to ensure even cooking and best texture.
What type of waffle mix works best?
Any standard waffle mix will work, but a mix labeled for light and fluffy waffles tends to yield the best mini waffles for sliders.
Can I make these sliders gluten-free?
Absolutely! Use a gluten-free waffle mix and substitute the all-purpose flour with a gluten-free blend for dredging to keep things safe and delicious.
Is there a vegetarian alternative for these sliders?
Try swapping the chicken with crispy fried cauliflower or a plant-based chicken substitute, using the same marinade and dredging process for that signature crunch.
How spicy are these sliders?
The amount of Cholula hot sauce gives a gentle warmth without overpowering, but feel free to adjust the spice level by adding more or less to your marinade according to your heat preference.
Final Thoughts
Sharing this Chicken and Waffles Sliders Recipe is like passing on a little piece of happiness because these sliders combine so many perfect elements—crunch, tenderness, spice, and sweetness—in one extraordinary bite. Whether you’re hosting friends or craving comfort food for yourself, these sliders will quickly become a go-to favorite. Give them a try, and I promise you’ll be smiling with every single bite!
Print
Chicken and Waffles Sliders Recipe
- Prep Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Chicken and Waffles Sliders combine crispy, spicy fried chicken with fluffy mini waffles for a delicious and fun twist on classic comfort food. Marinated in a flavorful buttermilk and hot sauce mix, the chicken is double-dredged and fried to golden perfection before being sandwiched between bite-sized waffles. Perfect as an appetizer or unique party snack, these sliders can be topped with syrup, sauces, or a fried egg for extra indulgence.
Ingredients
Waffles
- 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
- Canola oil, for frying
Optional Topping
- 12 eggs (for topping, optional)
Instructions
- Prepare the chicken: Slice chicken breasts into 2-inch squares and pound each piece to about ¼ inch thickness. Place the chicken pieces into a large freezer bag to prepare for marination.
- Marinate the chicken: In a bowl, mix buttermilk and Cholula hot sauce together. Pour this marinade over the chicken in the freezer bag. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.
- Make the mini waffles: Preheat your waffle maker. Prepare the waffle batter according to the package instructions. Use approximately â…› cup of batter for each mini waffle and cook for about 3 minutes, until golden and cooked through. Cool the mini waffles on a wire rack. Repeat to make a total of 24 mini waffles.
- Rest the chicken: Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes, which helps in even cooking during frying.
- Prepare the coating: Reserve the buttermilk marinade for dredging. In a separate bowl, mix the flour, kosher salt, and garlic powder. Divide half of this flour mixture into a large freezer bag for coating the chicken.
- Coat the chicken: Dip 4-5 pieces of chicken into the buttermilk marinade, shaking off any excess liquid. Place the chicken pieces into the flour mixture bag and shake to coat thoroughly. For an extra crispy crust, double dredge by dipping the coated chicken back into the buttermilk and then into the flour mixture again.
- Let the chicken rest: Place the coated chicken pieces on a wire rack and let them rest for 15 minutes. Repeat the dredging steps with the remaining chicken pieces.
- Heat the oil: In a cast iron pan, heat canola oil to 375°F (190°C) with about ¾ inch depth for frying.
- Fry the chicken: Fry the chicken in batches of 3-4 pieces for about 4 minutes per side until the exterior is golden brown and the internal temperature reaches 180°F (82°C). Drain the fried chicken on paper towels and season with salt while still hot.
- Keep warm: Transfer the fried chicken to a 250°F (120°C) oven to keep warm while frying the remaining pieces.
- Assemble the sliders: Stack a piece of fried chicken between two mini waffles. Drizzle with syrup or serve with your favorite sauces for extra flavor.
- Optional topping: Fry eggs as desired and top the sliders with a fried egg for a rich, savory addition.
Notes
- Double-dredging the chicken ensures a crispier crust.
- Allowing the chicken to rest at room temperature before frying helps it cook evenly.
- You can use any hot sauce in place of Cholula if unavailable, but it will alter the flavor slightly.
- Keep cooked waffles warm in a low oven while assembling sliders to maintain freshness.
- Optional fried eggs add richness and make this dish suitable for brunch.
