Chicken and Waffle Sliders Recipe delivers crunchy buttermilk fried chicken tucked between mini waffles with maple and hot honey for the perfect sweet and savory bite. It suits brunch fans, game day grazers, and kids at heart, and it takes about 1 hour total with a 30 minute marinade. I first served these at my sister’s baby shower, and my uncle tried to stash a few in his jacket.
Why You Should Try This Chicken and Waffle Sliders Recipe
This Chicken and Waffle Sliders Recipe hits that sweet, salty, and spicy balance I crave. It pairs crispy chicken with toasty mini waffles and a drizzle of maple or hot honey, so every bite feels like a tiny victory.
You can fry, air fry, or bake the chicken, which keeps the method flexible. You can also use frozen mini waffles to save time, and no one will complain.
Ingredients You’ll Need
- Chicken: 1.5 pounds boneless skinless chicken thighs, cut into 2 inch pieces (thighs stay juicy; use breast if you prefer)
- Buttermilk: 1 cup (shortcut: 1 cup milk plus 1 tablespoon lemon juice or vinegar, rest 10 minutes)
- Hot sauce: 1 to 2 tablespoons (Frank’s, Cholula, or your favorite)
- Pickle brine: 2 tablespoons for extra tang, optional
- All purpose flour: 1.5 cups
- Cornstarch: 1/2 cup (helps with crunch)
- Baking powder: 1 teaspoon (light texture)
- Seasoning: 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cayenne
- Oil for frying: peanut, canola, or vegetable, enough for 2 inches in the pot
- Mini waffles: 24 to 28 pieces (Eggo Minis or similar, or make your own in a mini waffle iron)
- Butter: 2 tablespoons, melted, for brushing waffles
- Maple syrup: warm for drizzling
- Hot honey: store bought or mix honey with chili flakes and a splash of vinegar
- Add-ons: dill pickle chips, sliced jalapeños, quick slaw, sliced chives
Equipment:
- Dutch oven or deep cast iron skillet, or an air fryer
- Wire rack set over a sheet pan
- Instant read thermometer
- Tongs
- Mini waffle iron if making waffles from scratch
- Small saucepan for warming syrup or hot honey
How to Make Chicken and Waffle Sliders
Step 1: Marinate the chicken
Whisk buttermilk, hot sauce, pickle brine, and 1 teaspoon salt in a bowl. Add chicken pieces and toss to coat. Cover and chill 30 to 60 minutes, or up to overnight for maximum flavor.
Step 2: Set up the dredge
In a shallow bowl, whisk flour, cornstarch, baking powder, remaining 1 teaspoon salt, pepper, paprika, garlic powder, onion powder, and cayenne. Shake excess marinade off the chicken, then toss pieces in the flour mixture until fully coated. For a craggy crust, dip coated chicken back into the buttermilk, then dredge again.
Step 3: Cook the chicken
Frying: Heat 2 inches of oil in a Dutch oven to 350°F. Fry chicken in batches 4 to 6 minutes, turning as needed, until deep golden and the thickest piece hits 165°F. Transfer to a wire rack and sprinkle with a pinch of salt while hot.
Air fryer: Spray the basket lightly with oil. Air fry dredged chicken at 400°F for 8 to 10 minutes, flipping and spritzing with oil halfway, until crispy and 165°F.
Step 4: Toast the waffles and warm the sauces
Toast mini waffles until crisp and lightly browned. Brush each waffle with a little melted butter for flavor. Warm maple syrup and hot honey in a small saucepan over low heat so they pour smoothly.
Step 5: Assemble the sliders
Line up waffles on a rack or board. Drizzle a little maple or hot honey on a waffle, add a pickle chip if you like, then top with a piece of chicken. Drizzle a touch more sauce and cap with another waffle; secure with a pick if you plan to pass them around.
Step 6: Hold for a crowd
Keep assembled sliders on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes. The rack keeps the bottoms crisp. Replenish the platter as people circle back for seconds, which they will.
Tips & Tricks
- Cut chicken into similar sized pieces so they cook evenly.
- Use 3 parts flour to 1 part cornstarch for a shatteringly crisp crust.
- Rest dredged chicken on a rack 10 minutes before cooking to help the coating stick.
- Keep oil at 325 to 350°F; adjust the burner between batches.
- Season hot chicken right on the rack for the best surface flavor.
- Toast waffles well so they stand up to the sauce.
- Want heat? Toss hot chicken in a quick hot honey butter before assembling.
- Short on time? Use high quality frozen chicken tenders or nuggets and focus on the waffle and sauce.
- Gluten free swap: use a 1:1 gluten free flour blend and cornstarch, and pick gluten free waffles.
- Make mini slaw: toss bagged slaw mix with mayo, a dash of hot sauce, a pinch of sugar, and a splash of pickle brine.
What to Serve with Chicken and Waffle Sliders
Serve these waffle sliders with a tangy slaw, fresh fruit salad, or crispy tater tots for a fun brunch spread. I like a side of jalapeño cheddar grits when I want a heartier plate. For drinks, pour iced coffee, a bubbly spritz, or sweet tea. Add extra hot honey on the table for the spice fans.
Make-Ahead and Storage
Marinate the chicken up to 24 hours ahead and keep it chilled. Fry the chicken up to 4 hours in advance, then re-crisp on a rack in a 400°F oven or 380°F air fryer until hot and crunchy, about 6 to 10 minutes. Toast waffles right before serving, or toast and hold them in a 200°F oven for up to 30 minutes.
Store cooked chicken in an airtight container in the fridge for 3 days, or freeze up to 2 months. Reheat chicken on a rack at 400°F until the crust crisps and the center warms through. Keep maple syrup and hot honey in the fridge for a month, and warm gently before serving.
Chicken and Waffle Sliders Recipe
Ingredients
Instructions
- In a medium bowl, whisk together buttermilk and hot sauce. Add chicken pieces, toss to coat, cover, and refrigerate for at least 20 minutes (or up to 4 hours).
- In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove chicken from the buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing to adhere. Place on a plate while you heat the oil.
- Pour oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches and heat to 350°F (175°C).
- Fry chicken in batches, without crowding, until golden brown and cooked through, about 4–6 minutes per batch depending on size. Transfer to a paper towel–lined plate to drain.
- Toast the mini waffles according to package directions until crisp and lightly golden, then brush the tops lightly with melted butter.
- In a small bowl, whisk together maple syrup, honey, and cayenne pepper (if using).
- Place a piece of fried chicken on each waffle. Drizzle with the maple-honey mixture.
- Top each with a second waffle to form a slider and secure with a toothpick if desired.
- Serve warm, with extra maple syrup on the side for dipping.
Notes
Approximate per 1 slider (1 mini waffle sandwich with fried chicken and maple drizzle): 260 calories; fat 13 g; saturated fat 3 g; carbohydrates 23 g; fiber 1 g; sugars 7 g; protein 12 g; sodium 520 mg. Values will vary based on brands, oil absorption, and portion size.