Chicken & Waffle Sliders
A twist on the classic pub grub - chicken & waffles sliders are a great weeknight dinner.
Ingredients
- 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
Instructions
- 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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