Chicken And Waffle Sliders With Spicy Maple Spread Recipes

SPICY CHIPOTLE FRIED CHICKEN & CORNBREAD WAFFLE SLIDERS

Steps:

• Add buttermilk, chipotle peppers, Tabasco sauce, Worcheshire sauce, salt and pepper to a heavy duty blender or food processor and process until smooth.
• Pour the marinade into a large bowl then add chicken making sure to completely submerge then cover and refrigerate for 5-6 hours.
• When ready to fry, add flour, cornstarch, salt, paprika, onion and garlic powder, Italian seasoning, black pepper and cayenne to a plastic bag and shake together until combined.
• Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
• Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off access then set on a parchment paper lined baking sheet. Repeat until all pieces are on the tray then add to the refrigerator for 20 minutes.
• Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
• Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don't overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for golden brown crunchy exterior and an internal temperature of 165 degrees.
• Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.
• To make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.
• In a large bowl, whisk together all ingredients until just combined.
• Grease the grids of your waffle iron then spoon in batter according to the manufacturer's instructions then bake until crisp and golden brown. Separate the waffles into four sections/quarters based on the waffle grid. Each waffle will make two complete sliders (2 waffle quarters).
• Add completed waffles to a preheated oven just so they stay warm while you make the rest.
• Whisk together together butter, brown sugar, maple syrup, Tabasco sauce and cayenne pepper until well mixed. Chill in the refrigerator, for about 30 minutes. Form into a roll using parchment paper and serve over chicken and waffle sliders.
• Brush or spread maple butter over the top of chicken allowing it to melt down over it and glisten. Add maple butter to the bottom waffle as well allowing it to melt down.
• Next sandwich the chicken between two waffle quarters. Serve with extra Tabasco and Maple Syrup.

MINI HOT CHICKEN AND WAFFLE SLIDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
• Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
• Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
• As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
• Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH

Steps:

• Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
• Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
• Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
• Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
• Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
• While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
• Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
• Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
• Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
• Stir maple syrup into the remaining spice mixture.
• Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO

Steps:

• For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
• Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
• For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
• For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
• For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture.
• Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders.
• Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.

HOTLANTA STYLE CHICKEN AND WAFFLE "SANDWICHES" WITH SPICY MAPLE MAYONNAISE

Steps:

• In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.
• Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.
• Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
• Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.
• In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
• To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.

WAFFLE CHICKEN SLIDERS WITH MAPLE BUTTER

Steps:

• Whisk together the buttermilk, hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
• Preheat the oven to 250 degrees F.
• Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to desired doneness. Transfer to the oven to keep warm while frying the chicken.
• Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine.
• Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes.
• Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
• To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles and maple butter. Serve immediately with your favorite hot sauce on the side.