Chicken and Waffle Breakfast Sliders

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A Note from Feedfeed

These Chicken and Waffle Sliders made by BestOfBeanTown are what you need this weekend! The tart pickled green tomatoes, with crispy fried chicken and a honey maple glaze is just what you need to start your day. Not to mention, the melted Land O Lakes® Deli American adds just the right amount of creaminess!

Click here for more Deli American inspired sandwiches!

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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card

Chicken and Waffles Breakfast Sliders

ingredients

  • 8 Mini-Waffles, made fresh or heated frozen
  • Buffalo Sauce (Recipe Below)
  • 1/2 cup watercress
  • Pickled Green Tomato (Recipe Below)
  • Maple Syrup-Glazed Buttermilk Fried Chicken (Recipe Below)
  • 4 slices Land O Lakes® Deli American, cut in half

Quick Pickled Green Tomatoes

ingredients

  • 1 green tomato, sliced about 1/4” thick
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 garlic clove, minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon sugar

Buffalo Sauce

ingredients

  • 2 tablespoon hot sauce
  • 2 tablespoon unsalted butter, melted

Buttermilk Fried Chicken

ingredients

  • 1 pound chicken tenderloins
  • 1/2 cup + 3 tbsp buttermilk
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 3 cups vegetable oil, for cooking
  • 2 tablespoon maple syrup
  • 2 tablespoon honey

For the Quick Pickled Green Tomatoes:

Method

  • Step 1

    In a small bowl, combine the vinegar, water, garlic, salt, pepper, and sugar. Place tomatoes in a shallow bowl or mason jar and pour vinegar mixture on top. Let sit at room temperature for 45 minutes to 1 hour.

For the Buffalo Sauce:

  • Step 1

    Whisk together hot sauce and butter until combined. Set aside.

For the Buttermilk Fried Chicken:

  • Step 1

    Make marinade by combining 1/2 cup buttermilk, 1 teaspoon salt, cayenne pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. Combine with chicken tenders in a large resealable bag. Make sure chicken tenders are evenly coated with marinade and refrigerate overnight, or at least 4 hours.

  • Step 2

    Make breading by mixing flour, remaining salt, remaining garlic powder, remaining paprika, flour, and baking powder in a bowl. Once combined, add buttermilk and stir until evenly clumpy.

  • Step 3

    Remove chicken from marinade and coat with flour mixture until the breading sticks to the meat.

  • Step 4

    Heat oil over high heat in a pot (there should be about 1 inch of oil in pot). Once oil is heated, place chicken tenders in oil and cook each side until golden brown, about 1 minute per side. Once cooked, set aside on plates lined with paper towels. Repeat process until all chicken tenders are fried. Cool chicken for a few minutes.

  • Step 5

    While chicken is cooling, whisk together maple syrup and honey in a small bowl. Brush both sides of the chicken with maple syrup mixture.

Assembly:

  • Step 1

    Preheat oven to 400 degrees. Line baking sheet with parchment paper. On baking sheet, brush 8 waffle slices with buffalo sauce, sauce side up. Divide watercress among 4 waffles, about 2 tablespoons per waffle. Place one slice of green tomato on top of watercress. Place 1 piece of chicken on top of tomato. Divide Land O Lakes® Deli American among the 4 sandwiches and layer on top of chicken. Top with waffle, sauce side down, and stick with food pick. Bake sandwiches in oven for about 3 minutes, or until Deli American melts. Serve immediately.