Mini Hot Chicken and Waffle Sliders

Crispy chicken nuggets are sandwiched between mini waffles and topped with slaw, dill pickles, and a spicy sauce in this easy slider recipe that's sure to be the hit of any party.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 309 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons cayenne pepper
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 2 tablespoons maple syrup
• cooking spray
• 1 tablespoon ground paprika
• 1 tablespoon water, or more if needed
• 1 (16 ounce) package frozen chicken nuggets
• 1 cup prepared slaw
• 20 small dill pickle slices
• 0.5 teaspoon ground black pepper
• 0.25 cup butter
• 0.5 teaspoon garlic powder
• 1 (11 ounce) package mini waffles (such as Kellogg's® Eggo®)

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.

Step 2

Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.

Step 3

Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.

Step 4

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.

Step 5

As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.

Step 6

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.