Why You’ll Love This Recipe
This recipe balances sweet and spicy perfectly, thanks to the buttermilk and Cholula® hot sauce marinade that tenderizes the chicken and adds bold flavor. Making mini waffles creates perfect slider-sized buns that are fun to eat and easy to prepare ahead of time. The double dredging and resting steps ensure a crispy, crunchy coating on the chicken. Adding an optional fried egg on top elevates the sliders to the next level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups waffle mix (prepared according to package directions)
- 2 boneless, skinless chicken breasts
- 2 cups buttermilk
- ½ cup Cholula® Original Hot Sauce
- 2 cups all-purpose flour
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- Canola oil, for frying
- 12 eggs (optional, for topping)
Directions
- Filet chicken breasts in half, then cut into 2-inch squares. Pound pieces to ¼ inch thick and place in a large freezer bag.
- Mix buttermilk and Cholula hot sauce in a bowl, pour over chicken in the bag, and refrigerate for at least 2 hours, up to overnight.
- Preheat a waffle maker. Prepare waffle batter as directed on the package. Place about ⅛ cup batter in the center of the waffle iron and cook for about 3 minutes or until done. Transfer waffles to a cooling rack. Repeat until you have about 24 mini waffles. Waffles can be made ahead, frozen, and toasted before serving.
- Remove chicken from refrigerator and let rest at room temperature in the bag for 30 minutes.
- Pour reserved buttermilk mixture into a shallow bowl. Mix flour, kosher salt, and garlic powder in a bowl; divide half of this flour mixture into a gallon freezer bag.
- Dip 4-5 chicken pieces into buttermilk mixture, shake off excess, then place into the flour bag and shake to coat. Repeat dipping the coated chicken back into the buttermilk and then flour for a double coating.
- Place coated chicken pieces on a wire rack over a tray and let rest for 15 minutes. Repeat with remaining chicken.
- Heat canola oil to 375°F in a heavy-bottomed cast iron pan, filling it about ¾ inch deep.
- Fry chicken in batches, 3-4 pieces at a time, without overcrowding, for 4 minutes per side or until golden brown and internal temperature reaches 180°F. Transfer cooked chicken to a paper towel-lined sheet pan and lightly sprinkle with kosher salt. Maintain oil temperature between batches, skimming oil as needed.
- Keep fried chicken warm in a 250°F oven until ready to assemble.
- Stack chicken pieces between mini waffles. Drizzle with syrup or serve with your favorite dipping sauces.
- Optionally, top sliders with a fried egg for an extra savory touch.
Servings and timing
- Servings: 12 sliders
- Prep time: 20 minutes (plus 2+ hours marinating)
- Cook time: 30 minutes
- Total time: About 3 hours including marinating
Variations
- Use spicy maple syrup or honey mustard as a dipping sauce for extra flavor.
- Add pickles or coleslaw inside the sliders for crunch and tang.
- Substitute chicken thighs for a juicier option.
- Try different hot sauces in the marinade for varied heat profiles.
- Make the waffles from scratch for a more homemade touch.
Storage/Reheating
Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in a 350°F oven until warmed through to maintain crispiness. Toast waffles lightly before serving. Assemble sliders just before eating to keep waffles from becoming soggy.
FAQs
Can I skip the hot sauce in the marinade?
Yes, but the hot sauce adds flavor and helps tenderize the chicken. You can substitute with mild paprika or a small amount of cayenne.
How do I keep the chicken crispy after frying?
Rest the fried chicken on a wire rack instead of paper towels and keep warm in the oven to avoid sogginess.
Can I make the waffles ahead of time?
Yes, waffles can be made ahead, frozen, and toasted before serving.
Can I bake the chicken instead of frying?
Yes, but the texture will be different. Bake at 400°F for about 15-20 minutes until cooked through.
What size waffle iron do I need?
A regular waffle maker that makes standard-size waffles works; you just use less batter to make mini waffles.
How long should I marinate the chicken?
At least 2 hours, but overnight marination yields juicier and more flavorful chicken.
Can I use other types of hot sauce?
Yes, feel free to experiment with your favorite hot sauce.
Can I prepare the entire recipe ahead of time?
Yes, you can prepare the chicken and waffles ahead, fry and reheat before serving.
Are these sliders kid-friendly?
Yes, adjust the hot sauce amount to your preference or omit for less spice.
What toppings go well with these sliders?
Fried eggs, pickles, coleslaw, or a drizzle of honey or maple syrup all work well.
Conclusion
Chicken and Waffles Sliders combine crispy, spicy fried chicken with soft, sweet mini waffles for a fun and flavorful dish that’s perfect for brunch or casual gatherings. The overnight marinade ensures juicy chicken with a kick, while the double-coated frying method guarantees a crunchy crust. Easy to make ahead and customize with toppings or sauces, these sliders are sure to be a crowd-pleaser.
Print
Chicken and Waffles Sliders
- Total Time: About 3 hours including marinating
- Yield: 12 sliders
- Diet: Halal
Description
Chicken and Waffles Sliders feature juicy, buttermilk and hot sauce-marinated chicken pieces fried to crispy perfection, sandwiched between mini waffles. This sweet and spicy handheld dish is ideal for brunch, game day, or casual gatherings.
Ingredients
3 cups waffle mix (prepared as per package)
2 boneless, skinless chicken breasts
2 cups buttermilk
½ cup Cholula® Original Hot Sauce
2 cups all-purpose flour
2 tablespoons kosher salt
2 tablespoons garlic powder
Canola oil, for frying
12 eggs (optional, for topping)
Instructions
- Slice chicken breasts into 2-inch squares, pound to ¼ inch thickness, and place in large freezer bag.
- Mix buttermilk and Cholula hot sauce; pour over chicken and marinate in fridge 2+ hours or overnight.
- Preheat waffle maker; prepare batter per package. Use about ⅛ cup batter for each mini waffle; cook ~3 minutes. Cool on rack. Repeat for 24 mini waffles.
- Remove chicken from fridge; rest at room temperature 30 minutes.
- Reserve buttermilk marinade; mix flour, salt, and garlic powder. Divide half the flour mix into freezer bag.
- Dip 4-5 chicken pieces into buttermilk, shake off excess; coat in flour bag. Double dredge by dipping again in buttermilk and flour.
- Rest coated chicken on wire rack 15 minutes; repeat with remaining chicken.
- Heat canola oil to 375°F in cast iron pan, ¾ inch deep.
- Fry chicken batches 3-4 pieces for 4 minutes per side until golden and 180°F internal temp. Drain on paper towels, season with salt.
- Keep warm in 250°F oven until assembling.
- Stack chicken between mini waffles; drizzle syrup or serve with preferred sauces.
- Optionally top sliders with fried egg.
Notes
Use spicy maple syrup or honey mustard for dipping.
Add pickles or coleslaw inside sliders for crunch.
Substitute chicken thighs for juicier meat.
Experiment with different hot sauces in marinade.
Make waffles from scratch for homemade flavor.
Store leftover chicken and waffles separately in fridge up to 2 days.
Reheat chicken in oven at 350°F; toast waffles before serving.
Assemble sliders just before serving to prevent sogginess.
- Prep Time: 20 minutes (plus 2+ hours marinating)
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying and baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
