Chicken and Waffle Sliders
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
The definition of family friendly comfort food, no one will be able to resist a two-bite version of classic Chicken and Waffles. Seasoned baked chicken tenders are topped with crunchy coleslaw and sandwiched between toasted buttermilk waffles for an appetizer that screams “party food!”
To make topping these sliders a breeze, I recommend reaching for a thinner chicken cutlet, like the thin-sliced CARE Certified option from Gerber’s. And while you can certainly go all in with homemade waffles, Heinen’s frozen buttermilk waffles are a super convenient shortcut. Don’t forget to drizzle them with a bit of Heinen’s pure organic maple syrup before assembling the sliders.
Chicken and Waffle Sliders
- Cook time:
- 20min
- Prep time:
- 25min
- Total time:
- 45min
- Servings:
- 20 Sliders
Ingredients
- 1 ⅓ cups Heinen’s plain panko bread crumbs
- Heinen’s avocado oil spray
- 1 tsp. paprika
- ¾ tsp. kosher salt, divided
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. cayenne pepper
- ⅓ cup mayonnaise
- 2 tsp. Dijon mustard
- ¼ tsp. black pepper
- 1 lb. Gerber’s CARE Certified thin-sliced chicken cutlets
- 1 box Heinen’s frozen buttermilk waffles
- Heinen’s pure organic maple syrup
- Heinen’s prepared crispy coleslaw
Instructions
- Preheat the oven to 425˚F.
- Spread the bread crumbs on a sheet pan and top with a coating of avocado oil spray. Toast in the oven for 2-4 minutes, stirring once halfway through. Watch closely so they don’t burn.
- Transfer the toasted breadcrumbs to a wide shallow bowl and mix in the paprika, ½ tsp. salt, garlic powder, onion powder and cayenne pepper. Set aside. Keep the oven on.
- Set a baking rack on top of the sheet pan and spray liberally with nonstick cooking spray.
- Cut each chicken cutlet into 4 or 5 pieces. You’ll need 20 chicken pieces in total.
- In a separate wide shallow bowl, mix together the mayonnaise, Dijon mustard, remaining ¼ tsp. kosher salt and black pepper. Add the chicken and toss well to coat.
- Using tongs, dredge each of the chicken pieces in the panko mixture, making sure to coat both sides well, then transfer to the prepared baking rack. Spray the chicken with another coat of the avocado oil spray. Bake for 15 minutes, or until cooked through.
- Toast the waffles. Drizzle a bit of maple syrup over one waffle, then stack another waffle on top. Cut the waffles into quarters.
- Top the bottom waffles with a piece of chicken and a small portion of the crispy coleslaw, then top with a quartered waffle and secure with a toothpick.
- Repeat until all sliders are assembled.
