Chicken and Waffle Sliders Recipe

Chicken and Waffle Sliders Recipe hits that perfect sweet-salty-crispy-chewy combo that tastes like brunch and game day had a very delicious baby. It works great for busy families, weekend brunch, parties, or game nights, and you can pull it together in about 45 minutes total. I tested versions of this recipe so many times that my neighbors started “checking in” right around slider o’clock.

Why Choose This Chicken and Waffle Sliders Recipe

This Chicken and Waffle Sliders Recipe gives you crispy chicken, fluffy mini waffles, and sticky maple butter in every bite. You get all the flavor of a big chicken and waffles plate in a fun, hand-held size that kids and adults both attack.

You can use frozen mini waffles and pantry spices, so you skip complicated batters and long marinating times. The recipe scales easily, so you can feed two people on a lazy Sunday or a crowd during a big game.

“These Chicken and Waffle Sliders disappeared faster than any appetizer I have ever served, and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

For the chicken

• 1.5 pounds boneless skinless chicken breasts or thighs, cut into 2 to 3 inch pieces
  • Thighs stay juicier and forgive overcooking a bit more than breasts.
• 1 cup buttermilk
  • Use regular milk with 1 tablespoon vinegar or lemon juice if you do not have buttermilk.
• 1 teaspoon hot sauce (optional, any brand you like)
• 1.5 cups all-purpose flour
• 1/2 cup cornstarch
  • This helps the crust stay extra crispy.
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)
• Neutral oil for frying (canola, vegetable, or peanut oil)

For the waffles

• 24 to 28 frozen mini waffles
  • Use your favorite brand; I like ones labeled “buttermilk” or “homestyle” for better flavor.
  • If you only find full-size waffles, toast and cut them into quarters.

Maple butter and toppings

• 4 tablespoons unsalted butter, softened
• 3 tablespoons pure maple syrup
  • Use real maple syrup, not pancake syrup, for deeper flavor.
• 1 tablespoon honey (optional, for thicker glaze)
• Pinch of salt
• Extra maple syrup for drizzling
• Pickle slices or jalapeño slices (optional, for a tangy or spicy kick)
• Hot sauce, to taste

Equipment

• Large mixing bowls
• Shallow dish or pie plate for dredging
• Tongs
• Heavy-bottomed pot or deep skillet for frying
• Wire rack set over a sheet pan (helps keep chicken crispy)
• Toaster or oven for waffles
• Small bowl for maple butter
• Instant-read thermometer (very helpful for perfect chicken)

Tips & Tricks

• Cut chicken into similar sized pieces so they cook at the same rate and fit nicely on the waffles.
• Marinate chicken in buttermilk at least 20 minutes, or up to overnight in the fridge, for tender meat and better flavor.
• Mix flour and cornstarch well so every piece of chicken gets an even, craggy coating.
• Press the flour mixture onto the chicken pieces with your hands to build a thick, crunchy crust.
• Heat oil to about 350°F and keep it there; too cool gives soggy chicken, too hot burns the coating.
• Fry in batches and leave space between pieces so they crisp up instead of steaming.
• Drain fried chicken on a wire rack, not paper towels, so the bottom stays crunchy.
• Toast waffles until golden and slightly crisp so they hold up under the chicken and syrup.
• Spread maple butter on warm waffles so it melts into all the little pockets.
• Build sliders right before serving so the waffles stay crisp and the chicken stays crunchy.

How to Make Chicken and Waffle Sliders Recipe

Marinate the chicken

1. Add buttermilk and hot sauce to a large bowl and stir.
2. Add chicken pieces and coat them well in the buttermilk mixture.
3. Cover and chill at least 20 minutes, or up to 8 hours if you plan ahead.

Set up the dredge

1. In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Stir until the spices mix evenly into the flour and cornstarch.
3. Taste a pinch of the dry mix so you can adjust salt or heat before you coat the chicken.

Coat the chicken

1. Remove chicken from the buttermilk and let excess drip off.
2. Toss a few pieces at a time in the flour mixture and press the coating onto each piece.
3. Place coated chicken on a plate or rack and let it sit 5 to 10 minutes so the crust sticks better.

Fry the chicken

1. Pour oil into a heavy pot or deep skillet to about 1.5 inches deep and heat to 350°F.
2. Add chicken in batches, leaving space between pieces.
3. Fry about 4 to 6 minutes, turning as needed, until the crust looks deep golden and the internal temperature reaches 165°F.
4. Transfer cooked chicken to a wire rack and keep it in a warm oven while you fry the rest.

Toast the waffles

1. Toast mini waffles in a toaster or on a sheet pan in a 375°F oven.
2. Aim for light golden edges and a slightly crisp surface so they hold the fillings.
3. Keep them warm in the oven while you finish the chicken and maple butter.

Make the maple butter

1. In a small bowl, mash softened butter with a fork.
2. Add maple syrup, honey, and a pinch of salt.
3. Stir until the mixture looks smooth and glossy, then taste and adjust sweetness or salt.

Assemble the sliders

1. Lay half the toasted mini waffles on a tray or board.
2. Spread a thin layer of maple butter on each waffle.
3. Place one piece of crispy chicken on each waffle.
4. Add a pickle slice or jalapeño slice if you like a tangy or spicy bite.
5. Drizzle a little extra maple syrup or hot sauce over the chicken.
6. Top each slider with another mini waffle and gently press to secure.

What to Serve with Chicken and Waffle Sliders Recipe

Serve these Chicken and Waffle Sliders with a big bowl of fresh fruit salad, like berries, melon, or pineapple, to balance the richness. A simple green salad with a bright vinaigrette also cuts through the sweet and savory flavors nicely. Kids love these with orange juice, lemonade, or iced tea, while adults usually reach for iced coffee or a fun mocktail. Add a side of crispy hash browns or roasted potatoes if you want a full brunch spread.

Storage Options

• Store leftover chicken in an airtight container in the fridge for up to 3 days.
• Keep leftover waffles in a separate container or zip bag in the fridge for 3 days or in the freezer for up to 2 months.
• Reheat chicken in a 375°F oven or air fryer until hot and crispy; avoid the microwave since it softens the crust.
• Toast leftover waffles straight from the fridge or freezer until hot and crisp, then rebuild fresh sliders right before serving.

Chicken and Waffle Sliders Recipe

Chicken and Waffle Sliders are a fun, bite-sized twist on the classic chicken and waffles, perfect for breakfast, brunch, or party appetizers.

Pin This Recipe Share on Facebook

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Ingredients

  

• 1 pound boneless, skinless chicken breast, cut into 16 bite-sized pieces
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil, for frying

• 16 frozen mini waffles, toasted

• 1/4 cup maple syrup
• 2 tablespoons unsalted butter, melted
• 16 toothpicks or cocktail picks

Instructions

 

1. In a medium bowl, combine the buttermilk and hot sauce. Add the chicken pieces, toss to coat, and let marinate for at least 15 minutes while you prepare the coating.
2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
3. Remove the chicken pieces from the buttermilk, allowing excess to drip off, and dredge each piece thoroughly in the flour mixture. Place coated chicken on a plate.

1. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
2. Fry the chicken pieces in batches, without crowding the pan, until golden brown and cooked through, about 4–5 minutes per batch, turning as needed.
3. Transfer cooked chicken to a paper towel–lined plate to drain.

1. Toast the mini waffles according to package directions until crisp and golden.
2. In a small bowl, stir together the maple syrup and melted butter.
3. Place a piece of fried chicken on top of each mini waffle. Drizzle or brush with the maple butter mixture.
4. Secure each slider with a toothpick or cocktail pick. Serve warm as a fun breakfast, brunch, or appetizer bite.

Notes

Nutrition Information
Approximate per 1 slider: 210 calories; fat 11 g; saturated fat 3 g; carbohydrates 18 g; fiber 0 g; sugars 5 g; protein 9 g; sodium 370 mg. Values are estimates and will vary based on brands, cooking method, and portion size.