Ingredients
Method
Instructions
Prep the Chicken
- Soak chicken tenders in buttermilk (or milk + vinegar) for at least 15 minutes (or up to overnight in the fridge).
- In a shallow dish, mix flour, garlic powder, paprika, salt, pepper, and baking powder (if using).
- Remove chicken from buttermilk and dredge in the seasoned flour. Press well to coat.
Cook the Chicken
- Fry: Heat ½ inch of oil in a skillet over medium heat. Fry tenders for 3–4 minutes per side until golden and 165°F internally.
- Air fry: Spray coated tenders with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Oven-bake: Bake on a wire rack over a sheet pan at 425°F (220°C) for 20 minutes, flipping once.
- Tip: Keep cooked tenders warm in a low oven while finishing batches.
Make the Hot Honey
- In a small saucepan over low heat, combine honey, chili flakes, hot sauce (if using), and butter. Stir until melted and warm — don’t boil. Set aside.
- Heat or Toast the Waffles
- Warm mini waffles in a toaster or oven until golden and crisp on the edges. Butter lightly if desired.
- Making waffles from scratch? Use your favorite batter and a mini waffle iron.
Assemble the Sliders
- Place one mini waffle on the bottom, top with a chicken tender, drizzle with hot honey, add pickles or slaw if using, and crown with another waffle.
- Secure with a toothpick or mini skewer if serving on a platter.
Nutrition
Notes
Variations & Fun Twists
- Spicy-Spicy Add sliced jalapeños or chili crisp
- Brunchy Add a fried quail egg or dab of maple butter
- Southern style Serve with white gravy or a dollop of pimento cheese
- Vegan Use cauliflower “wings” or plant-based tenders
- Gluten-free Sub gluten-free waffles and flour blend
