Chicken and Waffle Sliders – You Must Try Them!

Chicken and Waffle Sliders

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Chicken and Waffle Sliders

Chicken and Waffle Sliders were the fabulous 3rd course at our Food Truck Extravaganza. This is a combination I have been interested in trying ever since it became a food trend in recent years. It’s actually an invention with ties to southern cooking from a bygone era. While I can’t attest to the detailed history of this dish, I can attest to the delicious version this dynamic duo created. Their unique spin was to use a buttermilk marinade for the chicken, instead of the brine called for in the original recipe. According to my taste buds, this was a great call!  

If you’ve never had this combination, it might be hard to imagine. But just try to picture thin, crispy waffles that serve as the “bread”, well-seasoned, fried chicken tenders, crunchy slaw and sweet & spicy sriracha sauce. Seriously, it just works! It is also important to give these two credit for all their hard work that night. I was actually a bit amazed by the flurry of activity in my kitchen as Lynda whipped up waffles and Brian fried the chicken. When I shared my appreciation for the their level of effort, Lynda proudly proclaimed:


quotable quote noted by Cathy

Eat at Your Own Risk

The morning after our gathering, as I was reading what others had jotted onto our paper-covered table, I noticed Lynda had also captured one of my quotable quotes.  It stemmed from some difficulty I had negotiating the crispy pointed edge of my waffle slider. Beergaritas and wine may have had an influence. The fact that I said this, and that Lynda captured it, just cracked me up. It still does actually.

quotable quote noted by Lynda

Food Truck Extravaganza – Chicken & Waffle Sliders

Food Truck Extravaganza – Chicken & Waffle Sliders


  • 2 pounds chicken tenderloins
  • 1 cup buttermilk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1-1/2 cups all purpose flour
  • 1 heaping teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon basil
  • ¾ teaspoon oregano
  • 3/4 teaspoon paprika
  • 1-1/2 teaspoons baking powder
  • 3 tablespoons buttermilk
    Waffle Batter:
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 8 ounces buttermilk
  • 1 ounce unsalted butter, melted
  • 1 1/2 whole eggs, beaten
    Sweet and Spicy Sriracha Sauce:
  • 1 cup honey
  • 1/4 cup mayonnaise
  • 3 tablespoons Sriracha
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
    Cabbage Slaw:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 cups thinly sliced green cabbage
  • 1 cup grated carrot
  • 1/2 cup thinly sliced red cabbage
  • Granny Smith apple, cored and julienned (skin-on)
  • 1/2 small red onion, thinly sliced
  • Salt and freshly ground black pepper


  • Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
  • Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
  • Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
    Sweet & Spicy Sauce
  • Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
  • For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
    Fried Chicken
  • Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
  • Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
  • Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches.
    To assemble
  • Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into halves and serve.


Adapted from Chicken & Waffle Sliders with Spicy Mayo by Guy Fieri and, Buttermilk Fried Chicken Tenders by Jenn Segal

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