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1 c. all-purpose flour
2 tsp. kosher salt
1 c. buttermilk
1 egg, lightly beaten
1 c. panko bread crumbs
Vegetable oil, for frying
1 lb. skinless, boneless
chicken breast, cut into
1” thick nuggets (12 chunks)
1 (12-oz.) can buttermilk
biscuits
Cooking spray
2 tbsp. melted butter
Maple syrup, for drizzling
Ingredients:
Chicken & Waffle
Sliders
1
In a medium bowl, combine flour and salt. In a separate bowl, whisk together egg and
buttermilk. Pour panko into a third bowl. Working in batches, dredge chicken tenders in
the flour mixture then dip in buttermilk mixture. Toss in panko for the final dredge.
2
Meanwhile, pour about 1½" vegetable oil into a large, deep skillet. Heat over medium
heat until the oil reaches about 350°F, or until the oil is shimmering. (If a splash of water
sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 chicken
tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until
golden brown on one side, about 2 to 3 minutes, then flip and cook until the second side
is golden and the chicken is cooked through, 2 to 3 more minutes. Place the fried chicken
tenders on a cooling rack lined with paper towels.
3
Preheat the Waffle Bite Maker and spray with cooking spray. Open the can of biscuits and
divide dough into 24 pieces. Press each piece into a round circle and place into a waffle
mold. Cook for 5 minutes.
4
Brush waffles with melted butter. Top half of the waffles with fried chicken and drizzle
with maple syrup. Top with the remaining waffles. Insert toothpick into the center of each
waffle slider.
Directions
Yield: 12 mini sliders
