Chicken & Waffle Sliders (2) Recipe
With maple honey butter and breakfast potatoes or fruit
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Sliders
Mini Waffles
Maple Honey Butter
Sides & Garnish
Method
Chicken Sliders
Marinate
Slice the chicken thighs into four evenly sized small pieces (about 2 oz each). In a bowl combine buttermilk and hot sauce. Add chicken pieces, cover, and refrigerate 20–30 minutes to tenderize and flavor.
Prep dredge
In a shallow dish whisk together 3 tablespoons flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.
Dredge and fry
Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (just shimmering). Remove chicken from buttermilk, letting excess drip off, then coat each piece in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry chicken in batches 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain and keep warm.
Mini Waffles
Preheat a mini waffle iron or small waffle maker. In a small bowl whisk together 3 tablespoons flour, 1 teaspoon sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. In another bowl combine 3 tablespoons milk, 1/2 beaten egg (whisk a whole egg and measure half), 1 tablespoon melted butter, and 1/4 teaspoon vanilla. Pour wet into dry and stir until just combined (do not overmix). Lightly grease the waffle iron and cook batter in two small batches (about 1–2 tablespoons per waffle, depending on iron) until golden and crisp, about 2–3 minutes. Keep warm in a low oven (200°F) on a rack.
Maple Honey Butter
In a small bowl mash 2 tablespoons softened butter with 1 teaspoon maple syrup, 1 teaspoon honey, and 1/8 teaspoon fine sea salt until smooth and spreadable. Taste and adjust sweetness or salt as desired. Refrigerate briefly if you need it to firm slightly.
Sides & Garnish
If serving breakfast potatoes: toss 1 cup halved mini potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast on a sheet pan at 425°F for 15–20 minutes, turning once, until golden and tender. Sprinkle with chopped chives. If serving fruit: arrange 1 cup fresh mixed fruit on the plate and drizzle a teaspoon of maple syrup over the fruit if desired.