Chicken and Waffle Sliders Recipe

Chicken and Waffle Sliders Recipe

Today’s recipe can dual as a brunch option OR a Sunday Funday munchie. (Superbowl is approaching people!) I am a big advocate for the chicken and waffle combination. It’s that sweet and savory duo that somehow always hits the spot. Who knew that salty and spiced fried chicken could pair so well with sweet and fluffy waffles? Maybe its that maple syrup drizzle that really pulls it altogether? No matter the rationale, this trendy dish continues to shine in restaurants. But now with today’s chicken and waffle sliders recipe you can do it right at home!

I’ll admit, this recipe takes a little dedication. You need to start the preparations a day in advance for marinading purposes. And you need to get comfortable with frying on your stovetop (Unless you’re lucky enough to own one of those personal fryers!). Once you get the hang of getting the oil to the right temperature, frying at home isn’t hard at all. So stay with me here people! I’m actually going to introduce you to the cheap tool that will help save the day, a candy thermometer. Make this investment and it will help you keep your fried food at that ideal golden brown hue.


Now if you’re up for the challenge I’ve got some great ways to enjoy your tasty results:

…all for the love of the dish


Chicken and Waffle Sliders Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 24 hours

Yield: approx 16 sliders


  • 2 1/2 lbs boneless, skinless chicken thighs
  • 2 cups buttermilk
  • 3 tbsp salt (I like to use sea salt)
  • 2 tbsp black pepper
  • 3 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp dry ground mustard
  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • about 2 - 3 cups (depending on the deep pan you use) - Canola Oil
  • 8 Frozen Belgium or thick and fluffy style waffles
  • 1/2 cup maple syrup


  1. Day before serving Prep - read all the way through for timing
  2. First, halve the chicken thighs horizontally to make 2 thinner slices of meat. Then cut those halves in half again vertically to make a more bite size portion of chicken.
  3. Fill a large bowl with about 8 cups of ice water and tbsp salt. Submerge the chicken pieces, cover with cellophane wrap and put in the refrigerator for a minimum of 4 hours and up to 8 hours.
  4. Drain the chicken from the water.
  5. In a separate bowl, mix together buttermilk, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tsp garlic powder and 1 tsp dry ground mustard. Now pour this mixture over the drained chicken in that large bowl. Cover once again with cellophane and let marinade minimum of 6 hours. Ideally, overnight.
  6. Day of serving prep:
  7. remove chicken from refrigerator.
  8. In a medium bowl mix together flour, cornmeal, 1 tbsp salt, 1 tsp black pepper, 2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp dry ground mustard.
  9. Meanwhile, set up a deep frying pan with your oil. It should be at least 2 inches thick with oil in all sections of the pan. Start to heat over medium high on the stove top and bring to 350 degrees (check with candy thermometer). You want to try and keep it at this temperature for the duration of your frying for optimal results.
  10. take each piece of chicken and dredge in the flour mixture and very carefully add to the frying oil. You can work in small batches (3 or 4 at a time). Fry for about 7 minutes and golden brown. Remove and place on paper towl lined plates. Continue process until all chicken is fried.
  11. Toast your frozen waffles and cut in quarters.
  12. Put together sliders (use a long toothpick if needed to keep together) and drizzle with maple syrup!
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1 Comment

  1. Rosie
    January 24, 2018 / 5:46 pm

    This does look so good, and starting with frozen Belgium waffles does make it not so bad to put together!

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