If you like hot chicken, you'll love these mini sliders. The waffles are slightly sweet and pair perfectly with the salty chicken and spicy sauce. Dill pickles and slaw add tang and crunch, delivering the perfect bite. They're easy to make and I promise, they'll be the hit of the party! A fun addition to a brunch menu, and great for a football party alongside an ice cold beer.
Ingredients
- cooking spray:
- frozen chicken nuggets: 1 pack (16 ounce pack)
- butter: 0.25 cup
- maple syrup: 2 Tbsp
- canola oil: 1 Tbsp
- brown sugar: 1 Tbsp
- ground paprika: 1 Tbsp
- cayenne pepper: 2 tsp
- kosher salt: 1 tsp
- garlic powder: 0.5 tsp
- ground black pepper: 0.5 tsp
- water: 1 Tbsp (if needed)
- mini waffles (such as Kellogg's® Eggo®): 1 pack (11 ounce pack)
- prepared slaw: 1 cup
- dill pickle slices: 20 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
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Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
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Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
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Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
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As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
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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. Repeat to make remaining sliders. Serve with extra sauce.
