Chicken & Waffles has become a pub Grub staple right out of the southern comfort food recipe book. The delightful combo of sweet and savory makes for a delicious meal. So why not turn this new classic into a tasty Slider and bada boom bada Bing… you have Chicken & Waffle Sliders that the whole family will enjoy.
I have included a “from scratch” waffle recipe in this one. Its a fairly simple one to follow, without any fancy ingredients. You can also totally use your own favorite from the box waffle mix (we often use the Kodiak Protein Waffle mix). Or you can use pre-made frozen waffles. For them to be good “buns” for sliders, you just want them to be about 4inches in diameter. And you want to make sure you get them to the crispy on the outside stage, so that they will stand up as a bun.
Much like the waffles, you can take a shortcut on the chicken as well. I have given you the recipe to make you own buttermilk chicken tenders – which you will want to hold on to use in lots of different recipes. But if you are strapped for time (or energy) then feel free to use a frozen chicken tender – absolutely NO JUDGEMENT! Just prepare them as listed on the package.
I like to make this Cayenne Maple Syrup because my family like a kick of heat. If your family doesn’t like that touch, you can omit the cayenne pepper. But I do suggest you still heat up the maple syrup. It makes the syrup really soak into the whole slider, so you can experience then whole Savory & Sweet concept of a Chicken & Waffle Slider in every bite.
Now Let’s Get Cookin’!
Chicken & Waffle Sliders
- 1 lb Bacon halved
- 2 cup Maple Syrup
- ½ tsp Cayenne Pepper
For the Chicken
- 2 lbs Chicken Tenderloins
- 2 cups Buttermilk
- 4 cups Flour divided
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Oil for frying
For the Waffles
- 2 cups Flour
- 1 tbsp Baking Powder
- 1 tbsp Sugar
- 1 tsp Salt
- 2 Eggs beaten
- 1½ cup Milk
- 1 tsp Vanilla
- ½ cup Butter melted
- Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
- In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate.
- Add enough oil to a saute pan to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins. Let cool for about 5 minutes before cutting each in half.
- In a sauce pan over medium-low heat, add maple syrup and cayenne pepper. Whisk occasionally while letting it simmer until ready to build sliders.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, milk, vanilla and melted butter. Then slowly pour egg mixture into flour mixture while whisking.
- Preheat waffle iron(s). Once hot, begin to make waffles (should make around 15 waffles). Let each cool a minute or two before cutting in half.
- Build a slider by taking a half waffle, add 1-2 pieces of bacon with 1-2 halves of a chicken tender. Drizzle with Cayenne syrup and top with another half waffle. Secure with long toothpick.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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