Southern Grill Lunch: Smoky Chicken & Cornbread Waffle Sliders

Allergens

Dairy, Eggs

Ingredients

• 2 cups buttermilk 1/4 cup hot sauce (such as Texas Pete) 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 6 boneless, skinless chicken thighs 2 cups all
• purpose flour 1 cup yellow cornmeal 3 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups buttermilk 2 large eggs 1/3 cup unsalted butter, melted 1/2 cup shredded sharp cheddar cheese Nonstick cooking spray

Instructions

1. In a medium bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs to a large zip top bag and pour in the buttermilk mixture. Seal the bag and refrigerate for at least 4 hours or overnight.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese.
3. Preheat a waffle iron according to the manufacturer's instructions. Lightly spray the preheated waffle iron with nonstick cooking spray, then pour 1/4 cup of batter onto the hot grids and cook until golden brown and crispy, about 5 minutes. Repeat with the remaining batter.
4. Preheat a grill or grill pan over medium high heat. Remove the chicken thighs from the marinade and discard the marinade. Grill the chicken for 6 8 minutes per side, or until cooked through and slightly charred. Let rest for a few minutes, then slice into thin strips.
5. To assemble the sliders, place a slice of grilled chicken on top of a cornbread waffle, then add your favorite toppings like lettuce, tomato, and pickles. Top with another cornbread waffle to create a delicious sandwich.

Chef’s Insight

The secret to tender, juicy chicken is marinating it overnight. Don't skip this step!

Notes

Feel free to customize the sliders with your favorite toppings and sauces.