Chicken and Waffle Sliders with Spicy Maple Glaze

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into slider-sized pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups vegetable oil, for frying
• 12 frozen mini waffles
• 1/2 cup maple syrup
• 1 tablespoon hot sauce
• 1/4 teaspoon cayenne pepper
• 2 tablespoons unsalted butter
• 12 small dill pickle slices

Method

1. 1

   In a bowl, combine the chicken thigh pieces with buttermilk and 1 tablespoon hot sauce. Cover and marinate in the refrigerator for at least 30 minutes.

2. 2

   In a separate bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, cayenne, salt, and black pepper.

3. 3

   Remove chicken pieces from the buttermilk one at a time, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.

4. 4

   Heat vegetable oil in a deep skillet or Dutch oven to 350°F.

   10:00 · heat oil
5. 5

   Fry the chicken pieces in batches for 5 to 6 minutes, turning once, until golden brown and cooked through to 165°F internal temperature.

   5:00 · fry chicken
6. 6

   Transfer fried chicken to a wire rack set over a baking sheet to drain while frying remaining batches.

7. 7

   Toast the mini waffles in a toaster or oven at 375°F until golden and crisp, about 5 minutes.

   5:00 · toast waffles
8. 8

   In a small saucepan over medium heat, combine maple syrup, hot sauce, cayenne, and butter. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.

   3:00 · simmer glaze
9. 9

   Dip or brush the hot fried chicken pieces generously with the spicy maple glaze.

10. 10

    Assemble sliders by placing a piece of glazed chicken and a pickle slice between two mini waffles.

11. 11

    Drizzle sliders with remaining glaze and serve immediately.