Mini Chicken And Waffle Sliders Will Make The Brunch Crowd Cheer

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Cook the mini waffles. Heat the waffle maker and cook the mini waffles until golden brown. Separate them into small circles on a large serving plate. Add the bacon jam. Spread a couple teaspoons of the bacon jam over half of the mini waffles. Cook the chicken. Cook the chicken according to the package directions.

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Instructions. Cook the chicken finger and mini frozen waffles as per the package instructions. Cut the chicken fingers into cooked chicken 3-4 pieces each. Break your toasted mini waffles apart. Place a scant tablespoon of coleslaw on top of a toasted mini waffle. Top the coleslaw with a piece of chicken.

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Instructions. Cook the frozen popcorn chicken according to the directions on the package. Toast the number of mini frozen waffles you need or want to serve. Place a piece of chicken on top of the toasted waffle & hold it in place with a small appetizer skewer. Then drizzle with a little maple syrup.

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For Waffles: Preheat waffle maker according to manufacturer's instructions. Preheat oven to 200 degrees and set a wire rack insert into a sheet pan. Dry Ingredients: In a large bowl combine flour, baking soda, baking powder, salt, sugar, bacon & blue cheese. Whisk until incorporated. Set aside.

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How to make chicken and waffle sliders. Cook 1 package of 8 sets of 4 miniature waffles in the toaster. Bake 16 store bought chicken nuggets according to package instructions. Break the waffles apart and put one chicken nugget between two waffles, and top each one with maple syrup butter. The great thing about chicken and waffle sliders is that.

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Keep warm. As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles. Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired.

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Preheat to 375 F and lay each strip of bacon onto a foil-wrapped baking sheet, making sure the strips do not touch. Bake for 15 minutes, flip each strip, then bake another 5 minutes. To make the waffles, first, mix the flour, baking soda, salt, eggs, buttermilk, and melted butter together in a large bowl.

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In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder. Open the bag and drain out as much egg / milk as possible, but not completely dry. Pour the spice mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.

Mini Chicken And Waffle Sliders Will Make The Brunch Crowd Cheer

Combine salt, pepper, paprika of dry brine and sprinkle over chicken. Cover and refrigerate sprinkled chicken for 1-2 hours. Combine dry breading ingredients in bowl. Whisk egg, milk, water and Frank's in separate bowl. In a heat-proof bowl, add glaze ingredients, whisk, and set aside. Coat chicken in flour mix.

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Meanwhile, toast mini waffles in a toaster until browned, then separate into individual waffles. Right before serving, arrange the waffles in a single layer on a platter. Place one chicken nugget on top of each waffle and secure them together with a toothpick. Drizzle each nugget with about 1 teaspoon of hot honey, honey, or maple syrup.

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Instructions. Begin by slicing the chicken breasts into small, slider-sized pieces. In a shallow bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper. In a separate bowl, whisk the buttermilk and eggs together. Dip each piece of chicken into the flour mixture, then into the buttermilk mixture, and back into the flour.

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1. Mix the buttermilk and 1 teaspoon seasoning salt in a bowl. 2. Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat. 3. Refrigerate for at least 20 minutes or up to 24 hours. 4. In a separate bowl, combine flour, remaining seasoning salt, and black pepper. 5.

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Filet the chicken breasts in half, then cut into 2 inch squares and pound out to ¼ inch thick pieces. Place in a large freezer bag. In a bowl, mix the buttermilk and Cholula Original hot sauce and pour over the chicken. Refrigerate for at least 2 hours up to overnight. To make the waffles, preheat a regular waffle maker.

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In a large bowl, combine cornmeal, flour, baking powder, salt and sugar. Add the wet ingredients to the dry ingredients and stir until well combined. Bake in waffle maker according to manufacturers directions. To make chicken and waffle sliders, layer cornbread waffles with fried chicken, bacon, and cheddar cheese.

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Cut chicken into 1 1/2-inch pieces. Coat chicken pieces in flour mixture, dip in egg mixture and coat with Panko crumbs. Pour about 1 inch of oil into a deep-sided skillet. Heat to 360 degrees or until oil sizzles when you drop a pinch of flour in. Fry about 5 pieces of chicken at a time for 2 to 3 minutes per side.

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Chicken and waffle sliders give the classic breakfast and brunch combination an easy, portable update. These breakfast sliders are kid friendly and fun for any morning occasion but easy enough for any busy day. Mmm. Chicken, and waffles. Two seemingly unrelated things, but such a classic, delicious combination. The sons, yet again, were skeptical.