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!


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.

 

Ingredients
  • 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.

Directions

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.

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