Chicken & Waffle Sliders Recipe

Slice and brine

Cut the chicken into 12 small pieces sized to fit the mini waffles (or into 6 for full-size waffles). Place the pieces in a bowl with buttermilk and optional hot sauce. Cover and refrigerate 30 minutes to 2 hours (30 minutes minimum).

Prep dredge

In a shallow bowl or dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing so the coating adheres; set on a rack for 5 minutes to rest.

Fry chicken

Heat vegetable oil in a large skillet over medium-high heat until shimmering and about 350°F (175°C) at the surface. Add fried chicken pieces in a single layer without crowding; cook 3–4 minutes per side (total 6–8 minutes) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined rack and keep warm in a low oven (200°F / 95°C) if needed.

Make the sauce: In a small bowl, whisk together honey, chili crisp, rice vinegar, soy sauce, and lime juice until smooth and slightly runny. Taste and adjust: more chili crisp for heat, more honey for sweetness, or a pinch more vinegar for brightness.

Toast waffles

If using frozen or pre-made waffles, toast or warm them per package instructions until crisp and golden. If using full-size waffles, cut into slider-size rounds. Lightly butter each waffle half with the unsalted butter and return to a hot skillet or oven for 1–2 minutes to crisp and warm the butter.

Assemble sliders

To assemble 12 sliders: place a bottom waffle on your work surface, top with a small spoonful (about 1/2 to 1 tbsp) of crumbled goat cheese, then a piece of warm fried chicken. Drizzle ~1/2 tsp of the honey-chili crisp onto the chicken (adjust to taste). Add a small pinch of microgreens atop the chicken. Finish with the top waffle. Repeat for remaining sliders.

Finish & serve

Arrange sliders on a platter. Sprinkle each with a light pinch of flaky sea salt and freshly ground black pepper. Serve immediately while warm; pass extra honey-chili crisp on the side for guests to add more.