Crispy Chicken Waffle Sliders Recipe

Make or reheat waffles

If using store-bought frozen mini Belgian waffles, toast or bake according to package directions until crisp and golden. If making batter from mix or scratch, prepare batter (combine batter, eggs, milk and melted butter as package or recipe directs), preheat waffle iron, lightly oil with 1 tsp vegetable oil, and cook portions until deep golden. You need 24 mini waffles (12 tops and 12 bottoms) for 12 sliders. Keep warm on a rack in a low oven (200°F/95°C) and brush both sides lightly with melted butter just before assembly for flavor and sheen.

Marinate chicken

Place the cut chicken pieces in a bowl or zip-top bag. Add buttermilk and 1 tablespoon hot sauce (if using). Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Prepare dredge

In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, 1.5 tsp salt and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Dredge chicken

Remove chicken from marinade allowing excess to drip off. Toss each piece in the flour mixture, pressing to adhere. For extra crispness, double-dip: return dredged pieces briefly to the buttermilk then dredge again in the flour mixture.

Fry chicken

Heat about 1 inch of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches without overcrowding for 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces. Drain excess oil between batches.

Cook bacon

Cook bacon until crisp in a skillet or on a sheet pan in a 400°F (200°C) oven for 15–20 minutes, turning once. Drain on paper towels and blot excess fat. Keep warm.

Prepare cheese

If using sliced cheddar, cut slices to fit the mini waffles. If shredded, portion about 1 tablespoon shredded cheddar per slider to melt on the hot chicken.

In a small bowl combine mayonnaise, ketchup, Dijon, brown sugar, apple cider vinegar, 1 tsp hot sauce, smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Whisk until smooth. Taste and adjust sweetness, heat or acidity. Refrigerate until assembly. Makes about 1 cup; store covered up to 5 days.

Assemble sliders

Place 12 bottom waffles on a work surface. Spread about 1 teaspoon of Brownstone secret sauce on each bottom waffle. Top each with a piece of crispy chicken, then a slice or small handful of cheddar (so it melts), and a strip of crisp bacon folded as needed to fit. Add a pickle slice if desired. Spread another teaspoon of sauce on the inside of the top waffle and place it on each slider.

Finish and serve

If you want the cheese extra-melty, place assembled sliders on a baking sheet and bake in a 325°F (160°C) oven for 3–5 minutes until warmed through and cheese begins to melt. Brush tops with a little melted butter and sprinkle with chopped parsley. Serve immediately while hot and crispy.