Mini Hot Chicken And Waffle Sliders Recipes

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO

Fried Chicken and Waffle Sliders with Spicy Mayo image

Provided by Guy Fieri

Time 2h

Yield 8 servings

Number Of Ingredients 44

Ingredients

1 cup kosher salt
1 cup sugar
1 teaspoon red chile flakes
1 teaspoon peppercorns
3 cloves garlic, smashed
Leaves from 2 sprigs thyme
1 bay leaf
4 boneless chicken breasts, skin on, sliced into wide pieces and pounded to 1/2-inch-thick
2 cups ice
1 cup all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 ounces buttermilk
1 ounce unsalted butter, melted
1 1/2 whole eggs, beaten
1 cup honey
1/4 cup mayonnaise
3 tablespoons Sriracha
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
2 cups thinly sliced green cabbage
1 cup grated carrot
1/2 cup thinly sliced red cabbage
1 Granny Smith apple, cored and julienned (skin-on)
1/2 small red onion, thinly sliced
Salt and freshly ground black pepper
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons kosher salt
1 1/2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon freshly ground black pepper
2 eggs, beaten
1 cup buttermilk
1 teaspoon hot sauce, such as Tabasco
1/4 cup canola oil

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.

MINI HOT CHICKEN AND WAFFLE SLIDERS

Mini Hot Chicken and Waffle Sliders image

If you like hot chicken, you'll love these mini sliders. The waffles are slightly sweet and pair perfectly with the salty chicken and spicy sauce. Dill pickles and slaw add tang and crunch, delivering the perfect bite. They're easy to make and I promise, they'll be the hit of the party! A fun addition to a brunch menu, and great for a football party alongside an ice cold beer.

Provided by NicoleMcmom

Categories Everyday Cooking More Meal Ideas Mini Foods Main Dishes Slider Recipes

Time 35m

Yield 10

Number Of Ingredients 15

Ingredients

cooking spray
1 (16 ounce) package frozen chicken nuggets
¼ cup butter
2 tablespoons maple syrup
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon ground paprika
2 teaspoons cayenne pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon water, or more if needed
1 (11 ounce) package mini waffles (such as Kellogg's® Eggo®)
1 cup prepared slaw
20 small dill pickle slices

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.

Nutrition Facts : Calories 309 calories, Carbohydrate 29 g, Cholesterol 44.3 mg, Fat 17.4 g, Fiber 2.3 g, Protein 10.3 g, SaturatedFat 6.1 g, Sodium 1616.5 mg, Sugar 6.3 g

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