Chicken and Waffles Sliders

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 2 tbsp Garlic powder

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/2 cup Cholula original hot sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tbsp Kosher salt
  • 3 cups Waffle mix

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 2 cups Buttermilk

Found on foodiecrush.com

Description

Ingredients

• 3 cups waffle mix (according to the package directions)
• 2 boneless, skinless chicken breasts
• 2 cups buttermilk
• ½ cup Cholula® Original Hot Sauce
• 2 cups all-purpose flour
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• Canola oil for frying
• 12 eggs (optional)
• For the Spicy Maple Syrup Sauce
• ¼ cup maple syrup
• 1 tablespoon Cholula Original Hot Sauce
• For the Chipotle Jam Sauce
• ¼ cup jam of your preference
• 1 tablespoon Cholula Chipotle Hot Sauce
• For the Spicy Pepper Mayo Sauce
• ¼ cup Miracle Whip dressing or mayonniase
• 1 tablespoon Cholula Green Pepper Hot Sauce
• For the Spicy Mustard Sauce
• ⅛ cup stone ground mustard
• ⅛ cup yellow mustard
• 1 tablespoon Cholula Chili Garlic Hot Sauce

Directions

• 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 batter and place ⅛ cup in the center of the iron. Cook for 3 minutes or according to your makers 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 allow it to rest in the bag at room temperature for 30 minutes. Remove the chicken from the bag, and pour the reserved buttermilk mixture into a shallow bowl. Stir the flour, kosher salt and garlic powder until combined and pour half of the flour mixture into another gallon freezer bag. Dredge 4-5 chicken pieces in the reserved buttermilk mixture, shake off the excess, then place the pieces in the bag with the flour and shake until well coated. Repeat the process one more time. Place the coated chicken pieces on a wire cooling rack with a tray underneath and let the chicken rest for 15 minutes. Repeat with all of the chicken pieces.
• Add ¾ inch of oil to a heavy bottomed cast iron pan and heat to 375 degrees 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 internal temperature reaches 180 degrees F. Remove the chicken with a slotted spoon and transfer the chicken to a sheet pan layered with paper towels and sprinkle lightly with kosher salt. Repeat with the remaining chicken. Skim the oil as needed. Bring the oil back to 375 degrees before cooking the next batch.
• Keep the chicken warm in a 250 degree oven.
• Stack the chicken in between the waffles and drizzle or serve with dipping sauces.
• Top with a fried egg if desired.
• Mix the ingredients together and drizzle or serve as a separate dipping sauce. Double any of the recipes if you like a lot of sauce.