Mini Hot Chicken and Waffle Sliders
Description
Crispy chicken nuggets are sandwiched between mini waffles and topped with slaw, dill pickles, and a spicy sauce in this easy slider recipe that's sure to be the hit of any party.
Ingredients
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cooking spray
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1 (16 ounce) package frozen chicken nuggets
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1/4 cup butter
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2 tablespoons maple syrup
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1 tablespoon canola oil
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1 tablespoon brown sugar
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1 tablespoon ground paprika
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2 teaspoons cayenne pepper
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1 teaspoon kosher salt
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1/2 teaspoon garlic powder
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1/2 teaspoon ground black pepper
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1 tablespoon water, or more if needed
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1 (11 ounce) package mini waffles (such as Kellogg's® Eggo®)
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1 cup prepared slaw
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20 small dill pickle slices
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2
Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
3
Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
4
Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
5
As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
6
Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.