Copycat Southern Street-Food Grilled Chicken & Waffle Sliders

Allergens

Milk, Wheat

Ingredients

• 4 mini waffles (store
• bought or homemade)
• 2 large chicken breasts, cut into 8 pieces
• 1 cup buttermilk
• 1 cup all
• purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Canola oil for grilling
• 2 tbsp unsalted butter, melted
• Maple syrup for drizzling

Instructions

1. Marinate the chicken: In a shallow dish, combine buttermilk and half of the seasonings (paprika, garlic powder, onion powder, salt, and pepper). Add chicken pieces, turning to coat evenly. Cover and refrigerate for 30 minutes to overnight.
2. Prepare grill for medium high heat: Grill should reach about 375°F (190°C) when using indirect cooking method.
3. In a shallow dish, combine flour with the remaining seasonings. Remove chicken from buttermilk marinade and dredge in seasoned flour, shaking off excess.
4. Grill chicken: Place coated chicken on preheated grill away from direct heat source. Cook until internal temperature reaches 165°F (74°C), about 5 7 minutes per side. Remove from grill and let rest for a few minutes.
5. Toast mini waffles: Brush both sides of each waffle with melted butter and grill for 1 2 minutes per side until golden brown.
6. Assemble sliders: Place a cooked chicken piece on top of a toasted waffle, drizzle with maple syrup, and add the top of another mini waffle.
7. Grill sliders: Place assembled sliders on indirect heat source for 2 3 minutes per side until warmed through and waffles are crispy.

Chef’s Insight

For extra crunch, use homemade buttermilk waffles and fry the chicken in peanut oil.

Notes

For best results, use boneless, skinless chicken breasts.