Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts (thighs stay juicier)
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- Vegetable oil, for frying
- 8 mini waffles (store-bought or homemade—I’ll share my easy waffle tips below)
- Maple syrup, for drizzling
- Butter lettuce or baby spinach leaves (optional, for freshness)
- Pickles or coleslaw (optional, for extra crunch and tang)
Substitution Tips: If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. For a gluten-free option, swap the all-purpose flour with a gluten-free blend, but be aware the texture may differ slightly.
Instructions
- Begin by cutting the chicken into slider-sized pieces, about 2-3 inches each. This helps them cook evenly and fit perfectly between the mini waffles.
- In a large bowl, whisk together the buttermilk, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken pieces, cover, and refrigerate for at least 1 hour, or overnight if you have the time. This marinade tenderizes the chicken and infuses it with flavor—something my grandmother always insisted on for juicy results.
- When ready to cook, heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; it’s key to achieving that perfect crispy crust.
- While the oil heats, place the flour in a shallow dish. Remove the chicken from the marinade, letting excess drip off, then dredge each piece thoroughly in the flour, shaking off the excess.
- Carefully lower the chicken pieces into the hot oil without overcrowding. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Drain on a wire rack or paper towels to keep the crust crisp.
- If using homemade waffles, now’s the time to make them. I like to keep my waffle batter simple—fluffy, slightly sweet, with a hint of vanilla. Toast or reheat the mini waffles just before assembling to get them warm and slightly crisp on the outside.
- Assemble each slider by placing a piece of fried chicken between two mini waffles. Add a few leaves of butter lettuce or spinach for freshness, a drizzle of maple syrup for sweetness, and, if you like, a few pickle slices or a spoonful of coleslaw for crunch.
- Serve immediately while the chicken is still hot and the waffles are soft but slightly crisp. These sliders are best enjoyed fresh, just like the moments they create around our family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International