You’ll be SAFE when you come “sliding” into home with these tasty Chicken and Waffle Sliders!

Are you a busy parent that might be in charge of feeding your child’s baseball team? Maybe it’s not your week to bring the oranges to the big game, so here are three delicious Chicken & Waffle Slider recipes that will make you the MVP of the team. $1 off coupon below!

There are many different ways and styles that Chicken and Waffles can be served. There is a soul food version, a Pennsylvania Dutch version, a Southern version…the list goes on. My favorite way to eat this tasty combo is in slider form. Who can resist a slider of any kind?

I like to whip these up for brunch, appetizers, or even game night. What I like even more about these sliders is that mostly everything is store-bought, except for two of the sauces (which are extremely easy to make). Below, you are going to see the three versions that I created and the recipe for each. Tip: If you are in a hurry and don’t have time to make the Garlic Cream Sauce, pick up Hidden Valley® Roasted Garlic Ranch. This is a great substitute! Also, utilize your oven and toaster oven/microwave and cook the nuggets and the waffles at the same time.

Each waffle will yield two sliders. A box of ten waffles will make twenty sliders. If you are looking for a healthy, meatless, & soy-free nugget, try Quorn’s Chik’n Nuggets. That is what I used when testing this recipe and also pictured below. Click here for a $1 off coupon!

Chicken and Waffle Sliders with a Roasted Garlic Cream Sauce
DSC_0770

Ingredients

1 head of Garlic, small
1 tsp Olive Oil
1 tbsp of Butter
2 tbsp Onion, finely diced
1/2 cup Heavy Whipping Cream
1/4 cup of Vegetable or Chicken Stock
1/2 tsp of Salt
1/4 tsp of Black Pepper
1 tbsp Corn Starch + 2 tbsp water
1 box of Buttermilk Waffles (at least 10 waffles)
1 package of your favorite chicken nuggets (up to 20 nuggets)
Onion Scallions, thinly sliced on the diagonal for garnish
20 mini Bamboo Knot Picks/Skewers

Directions

Pre-heat oven to 400°.
Take the head of garlic and slice off the top, exposing the cloves. Place on a square sheet of tin foil. Drizzle with 1 tsp of olive oil and sprinkle with salt and pepper. Fold the corners of the in foil together creating a little tent. Bake for 35 minutes or until the garlic is soft. Let cool.
In a small sauce pan, over medium low heat add the butter. Once melted add the onion. Cook until the onions start to turn translucent. Next, whisk in the heavy whipping cream and stock. Remove four of the roasted garlic cloves from the head of roasted garlic and using the back of your knife, drag it across the cloves, creating a paste. Add the garlic paste, salt and pepper to the sauce pan and whisk. Bring the sauce to a slight bubble, whisk in the cornstarch and water mixture. Reduce to low/keep warm, whisking occasionally while you heat the waffles and chicken nuggets.
Heat the waffles and nuggets according to the directions on the packaging or preference. Cut each waffle into four even pieces, basically making a plus sign to create the shape a fat slice of pie.
Building these from the bottom up, start by laying out half of the pieces of waffle. Place a chicken nugget on each piece, followed by a good tablespoon of the roasted garlic cream sauce. Top with the remaining waffle pieces and secure slider with a mini bamboo skewer. Garnish with onion scallions.

Chicken & Waffle Sliders with a Sweet Chili Sauce
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Ingredients

1/2 cup of Ketchup
1/2 cup of Sweet Chili Sauce
1 tbsp Apple Cider Vinegar
1 1/2 tbsp Brown Sugar
1 box of Buttermilk Waffles (at least 10 waffles)
1 package of your favorite chicken nuggets (up to 20 nuggets)
Onion Scallions, thinly sliced on the diagonal for garnish
20 mini Bamboo Knot Picks/Skewers

Whisk together the ketchup, sweet chili sauce, apple cider vinegar, and brown sugar in a small sauce pan over medium low heat. Bring to a bubble, whisk again and turn to low/keep warm.
Heat the waffles and nuggets according to the directions on the packaging or preference. Cut each waffle into four even pieces, basically making a plus sign to create the shape a fat pie slice.
Building these from the bottom up, start by laying out half of the pieces of waffle. Place a chicken nugget on each piece, followed by a good teaspoon of the Sweet Chili Sauce. Add a few pieces of onion scallions on top the sauce and top with remaining waffle pieces. Secure each slider with a mini bamboo skewer.

Chicken & Waffle Sliders Dressed for the Southwest
DSC_0768

Ingredients

1 box of Buttermilk Waffles (at least 10 waffles)
1 package of your favorite Chicken Nuggets (up to 20 nuggets)
1 cup shredded Mexican Style cheese
1 package of your favorite Salsa (or homemade)
1 package of your favorite Guacamole (or homemade)
1 small container of Sour Cream, for dollops
20 thin slices of Jalapeno, 2-3 peppers
Cilantro, for garnish (optional)
20 mini Bamboo Knot Picks/Skewers

Directions

Heat the waffles and nuggets according to the directions on the packaging or preference. Cut each waffle into four even pieces, basically making a plus sign to create the shape a fat pie slice.
Building these from the bottom up, start by laying out half of the pieces of waffle. Place a chicken nugget on each piece, followed by a sprinkling of cheese. Add about a teaspoon of salsa on top of the cheese. Take the remaining waffle pieces and spread a tsp of guacamole on to one side and place it guacamole side down on to the salsa. Add a dollop of sour cream, and a slice of Jalapeno.

Written by Brendan

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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