Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spicy Chicken and Waffle Sliders with Maple Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 69 reviews

These spicy Chicken and Waffle Sliders are a perfect blend of crispy fried chicken marinated in a smoky chipotle buttermilk, paired with fluffy cornmeal waffles, and topped with a sweet and spicy maple butter. Ideal for brunch or a flavorful snack, these sliders combine savory, sweet, and heat in each delicious bite.

  • Total Time: 7 hours 30 minutes
  • Yield: 6 servings (12 sliders)

Ingredients

Marinade

  • 2 cups buttermilk
  • 2 adobo chipotle peppers in sauce
  • 1/4 cup Tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 boneless, skinless chicken breasts

Frying Coating

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tbsp kosher salt
  • 1/2 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp buttermilk
  • Vegetable oil for frying (about ¾ inch deep in skillet)

Waffles

  • 8.5 oz corn muffin mix
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 tbsp unsalted butter, melted
  • 1 tbsp pure maple syrup

Maple Butter

  • 1/4 cup salted butter, room temperature
  • 1 1/2 tbsp light brown sugar
  • 1 1/2 tbsp pure maple syrup
  • 1/2 tsp Tabasco sauce
  • Pinch of cayenne pepper

Instructions

  1. Prepare the Marinade: Add buttermilk, chipotle peppers, Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper to a heavy-duty blender or food processor and blend until smooth to create a smoky, spicy marinade.
  2. Marinate the Chicken: Pour the marinade into a large bowl and fully submerge the 6 chicken breasts. Cover the bowl and refrigerate for 5 to 6 hours to tenderize and infuse the chicken with flavor.
  3. Mix the Frying Coating: Combine flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, Italian seasoning, black pepper, and cayenne pepper in a large plastic bag. Shake to mix evenly.
  4. Prepare the Coating Crumbs: Drizzle 2 teaspoons of buttermilk into the flour mixture inside the plastic bag. Use a fork to mix and create crumbly coating bits that will adhere crisply to the chicken.
  5. Dredge the Chicken: Remove each chicken breast from the marinade using tongs, add one at a time to the flour mixture bag, and coat thoroughly. Shake off any excess coating and place coated pieces on a parchment-lined baking sheet. Refrigerate the coated chicken for 20 minutes to set the crust.
  6. Heat the Oil for Frying: In a cast iron skillet or Dutch oven, pour vegetable oil about ¾ inch deep and heat to 350°F (175°C) to ensure proper frying temperature for crispy chicken.
  7. Fry the Chicken: Let coated chicken rest at room temperature for 10 minutes. Fry chicken pieces in batches without overcrowding, turning halfway, for 13 to 15 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
  8. Keep Chicken Warm: Place fried chicken in a preheated oven set to keep warm while preparing waffles and maple butter.
  9. Preheat Waffle Iron: Heat your waffle iron according to manufacturer instructions, and optionally preheat the oven to 200°F to keep waffles warm afterwards.
  10. Make the Waffle Batter: In a large bowl, whisk corn muffin mix, egg, buttermilk, melted butter, and maple syrup together until just combined to form the waffle batter.
  11. Cook Waffles: Grease waffle iron grids, spoon in batter, and cook until waffles are crisp and golden brown. Cut each waffle into four quarters. Each whole waffle yields two complete sliders (2 quarters per slider).
  12. Keep Waffles Warm: Place cooked waffle quarters in the warm oven to maintain their temperature while assembling.
  13. Prepare Maple Butter: Whisk together softened salted butter, brown sugar, maple syrup, Tabasco sauce, and cayenne pepper until fully combined. Chill in the refrigerator for about 30 minutes, then roll into a log with parchment paper for easy slicing.
  14. Assemble the Sliders: Brush or spread maple butter over the fried chicken pieces so it melts and glistens. Also brush the bottom waffle quarter with maple butter. Sandwich the chicken between two waffle quarters to build each slider.
  15. Serve: Serve sliders immediately with extra Tabasco sauce and pure maple syrup on the side for added heat and sweetness.

Notes

  • Marinating chicken overnight enhances flavor and texture even more.
  • Use a kitchen thermometer to ensure chicken reaches 165°F internally for safety.
  • Do not overcrowd the oil when frying to maintain temperature and crispiness.
  • Waffles can be made ahead and kept warm in a low oven or reheated briefly in a toaster oven.
  • For a less spicy version, reduce or omit the chipotle peppers and Tabasco sauce in the marinade and maple butter.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American Southern

Find it online: https://yourdailycook.com/spicy-chicken-and-waffle-sliders-with-maple-butter-recipe/