Crispy Mini Chicken & Waffle Sliders
I didn’t really discover chicken & waffles until I went to college in the South. But once that first bite hit my taste buds
I was hooked. When seasoned right, they are the perfect interplay of salty and sweet and soft and crunchy all together in one dish!
I didn’t really discover chicken & waffles until I went to college in the South. But once that first bite hit my taste budsI was hooked. When seasoned right, they are the perfect interplay of salty and sweet and soft and crunchy all together in one dish!
Usually chicken & waffles is more of an entrée and not so easy to put in a spread for a fangating™ party. So I say, just like sliders, make ‘em mini and you have the perfect problem solving finger food!
Here is a great recipe to include at your Super Bowl party this year. And depending on how you make ‘em, (which I leave up to you) they can also be a bit healthier than other store bought options.
- 4 boneless, skinless thin-sliced chicken breasts
- 1 egg, beaten
- Splash of milk
- 3 tablespoons olive or vegetable oil
- 1 tablespoon sesame oil
- Whole wheat mini waffles*
- 2 tablespoons molasses
- 1/2 cup balsamic vinegar
- Sea Salt
- Green apple, sliced into small pieces
- Brie cheese, cut into mini bite-size wedges
- Panko Breading Mixture:
- 1 cup panko crumbs
- 1/4 teaspoon sea salt
- 1/4 - 1/2 teaspoon Lawry’s Seasoned Salt (add more if you like your chicken saltier to offset the sweet sauce and waffles)
- 1/8 teaspoon chili powder
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon garlic powder
*You don't have to use whole wheat waffles. I prefer the extra sweetness and nuttiness; And they're a little better for you.
In a small saucepot, combine the molasses, balsamic vinegar, and a pinch of sea salt. Stir well and then let reduce for several minutes over low heat while you cook everything else.
Combine the egg and milk in a bowl. Dunk each chicken breast in the egg before coating completely in the panko crumb mixture.
In a skillet, combine the oils and heat on medium-low. Add the chicken into the skillet and pan fry over medium to medium-high heat, making sure to flip, until both sides are browned and the chicken is cooked through. (This will only take a few minutes). Remove from heat and cut into chunks roughly the size of your waffles.
Warm your waffles, preferably in the toaster or oven so they’re warm but also have a bit of bite.
Sandwich a piece of chicken between two waffles, top with a slice of apple, a piece of Brie, and drizzle with the molasses-balsamic reduction*, and serve!
*You can also skip the molasses reduction entirely and just use maple syrup!
Image via Sarcastic Cooking.