Chicken and Waffles Sliders
These chicken and waffles sliders are brined in buttermilk and Cholula, fried crispy, and served on mini waffles. Perfect for parties! Get the recipe.
Table of contents
The best fried chicken I ever ate came from Gus's in Memphis, hot and spicy straight from a paper bag. That memory, plus a family trip to Hattie B's for Sunday chicken and waffles, inspired this recipe. My husband wouldn't let the idea go, so we turned it into these mini chicken and waffles sliders. The buttermilk-Cholula brine is the secret.
Why You’ll Love This Chicken and Waffles Sliders
- Tangy buttermilk brine with Cholula adds heat and keeps the chicken juicy
- Double-dredging gives an extra-crispy crust that stays crunchy
- Mini waffle sliders are fun to eat and great for parties
Key Ingredients for Spicy Chicken and Waffles Sliders
- Cholula Hot Sauce - The recipe uses Original for the brine and three other varieties for the dipping sauces. If you only have Original, it works for all sauces too.
- Buttermilk - The acidity tenderizes the chicken and helps the flour stick. No buttermilk? Mix 2 cups whole milk with 2 tablespoons lemon juice or vinegar and let sit for 5 minutes.
- Waffle Mix - Any standard mix works. For a from-scratch alternative, use 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon sugar, 1 egg, 1 cup milk, and 3 tablespoons melted butter.
Essential Equipment for Chicken and Waffles Sliders
- Waffle maker (regular size; you can also use a mini waffle iron)
- Heavy-bottomed cast-iron skillet or Dutch oven for frying
- Deep-fry or instant-read thermometer
- Wire cooling rack set over a sheet pan
- Slotted spoon or spider strainer
- Meat mallet or rolling pin for pounding chicken
Tips for Making the Best Chicken and Waffles Sliders
Pound the chicken to an even 1/4-inch thickness so it cooks quickly and evenly. Let the brine work for at least 2 hours, but overnight gives the most flavor. When making waffles, do not overfill the iron; 1/8 cup is just right for bite-size sliders.
Expert Tips for Crispy Fried Chicken in Your Sliders
The double-dredge is key. After the second coating, let the chicken rest for 15 minutes on a wire rack. This allows the flour to hydrate and adhere, creating a shaggy crust that fries up extra crunchy. Keep the oil at a steady 375°F. If the temperature drops too low, the coating absorbs oil; if it gets too high, the outside burns before the chicken cooks through.
Creative Variations for Chicken and Waffles Sliders
You can swap the chicken for boneless thighs if you prefer darker meat. For a milder version, use Cholula's Chili Garlic instead of Original. To make it gluten-free, use a gluten-free waffle mix and replace the all-purpose flour with a 1-to-1 gluten-free flour blend. If you want a sweeter waffle, add a tablespoon of sugar to the batter.
How to Serve Chicken and Waffles Sliders
These sliders are great on their own, but a fried egg on top makes them even better. Set out the four Cholula dipping sauces: Original Maple, Chipotle Jam, Green Pepper Mustard, and Chili Garlic Mayo, so everyone can customize. For a full meal, pair with a tangy coleslaw or crispy sweet potato fries.
How to Store Leftover Chicken and Waffles Sliders
Store the fried chicken and waffles separately in airtight containers in the fridge. The chicken stays crispy for up to 3 days, but the waffles may soften. Keep the sauces in small jars in the fridge for up to a week.
Can You Freeze Chicken and Waffles Sliders?
The waffles freeze well. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag for up to 3 months. Toast directly from frozen. The fried chicken is best fresh, but you can freeze it after cooking and reheat in a 350°F oven. However, the texture won't be as crisp.
Best Ways to Reheat Chicken and Waffles Sliders
To bring back the crunch, reheat the chicken on a wire rack in a 350°F oven for 5 to 7 minutes. Toast the waffles in a toaster or oven until warm and crisp. Assemble just before serving so the waffles don't get soggy.
- Cuisine
- American
- Course
- Brunch
Ingredients
Instructions
- Filet the chicken breasts in half, then cut into 2‑inch squares and pound out to ¼‑inch thick pieces. Place in a large freezer bag. In a bowl, mix the buttermilk and Cholula Original hot sauce and pour over the chicken. Refrigerate for at least 2 hours up to overnight.
- To make the waffles, preheat a regular waffle maker. Mix the waffle batter and place ⅛ cup in the center of the iron. Cook for about 3 minutes or according to your maker’s instructions. Set on a cooling rack and repeat until you have about 24 mini waffles. Waffles can be made ahead, frozen and then toasted before serving.
- To fry the chicken, remove the chicken from the fridge and let it rest in the bag at room temperature for 30 minutes. Pour the reserved buttermilk mixture into a shallow bowl. Stir the flour, kosher salt and garlic powder together and pour half of the flour mixture into another freezer bag. Dredge 4‑5 chicken pieces in the buttermilk mixture, shake off excess, then place the pieces in the flour‑bag and shake until well coated. Repeat the process one more time. Place the coated chicken on a wire cooling rack with a tray underneath and let rest for 15 minutes. Repeat with all chicken pieces.
- Add about ¾‑inch of canola oil to a heavy‑bottomed cast‑iron pan and heat to 375 °F.
- Add 3‑4 pieces of chicken to the oil at a time, careful not to overcrowd. Cook for 4 minutes on each side or until golden brown and the internal temperature reaches 180 °F. Remove with a slotted spoon and transfer to a sheet pan lined with paper towels; sprinkle lightly with kosher salt. Skim the oil as needed and bring back to 375 °F before cooking the next batch.
- Keep the cooked chicken warm in a 250 °F oven.
- Assemble the sliders by stacking a piece of fried chicken between two mini waffles. Drizzle with your favorite dipping sauce or serve the sauces on the side.
- Top each slider with a fried egg if desired.
- For each dipping sauce, simply mix the listed ingredients together and drizzle over the sliders or serve as a separate dip. Double the recipes if you like extra sauce.
Nutrition (per serving, estimated)
- Calories
- 845 kcal42% DV
- Protein
- 42 g84% DV
- Fat
- 32 g41% DV
- Carbs
- 95 g35% DV
- Fiber
- 3 g11% DV
- Sodium
- 3200 mg139% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
