The First Bite That Hooked Me
The crunch of golden chicken, the sweet heat of honey, the fluffy waffle—it hit me all at once. I was at a tiny diner in Nashville, starving after a long drive. One bite of their hot honey chicken waffle slider, and I knew I had to recreate it. Ever wondered how you could turn breakfast and dinner into one epic meal? This recipe does it. Now, my family begs for it every Sunday.My Kitchen Disaster Turned Win
My first try? A mess. I burned the waffles, undercooked the chicken, and spilled hot sauce everywhere. But that first “almost-right” bite kept me going. Cooking teaches patience—and that imperfect food still brings joy. Now, I double the hot honey sauce. Pro tip: Let the chicken rest after breading. It makes all the difference.Why This Combo Works
– The pickle juice marinade adds tangy brightness to balance the heat. – Cornstarch in the breading gives that crave-worthy crunch. Which flavor combo surprises you most? Is it the sweet rolls with spicy chicken? Share your thoughts below!A Dish With Deep Roots
This mash-up blends Southern fried chicken with Belgian waffles, a nod to Harlem’s 1970s soul food scene. *Did you know the “chicken and waffles” trend started as a late-night jazz club snack?* Today, hot honey adds a modern twist. Try it—history never tasted so good.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Chicken breasts | 2 | cut into medium nuggets |
| Whole milk | 3/4 cup | |
| Pickle juice | 1/4 cup | |
| Chili powder | 1 1/2 tablespoon | |
| Salt | 1 teaspoon | |
| Dried mustard powder | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Onion powder | 1/2 teaspoon | |
| Oregano | 1/2 teaspoon | |
| All-purpose flour | 1 cup | |
| Cornstarch | 1/2 cup | |
| Chili powder | 1 1/2 tablespoon | |
| Dry mustard powder | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Onion powder | 1/2 teaspoon | |
| Oregano | 1/2 teaspoon | |
| Honey | 1/3 cup | |
| Frank’s Hot Sauce | 1/4 cup | |
| Melted butter | 3 tablespoons | optional |
| Red pepper flakes | 1 teaspoon | optional |
| Hawaiian Sweet Rolls | As needed | |
| Dill pickle slices | As needed |
How to Make Hot Honey Fried Chicken Waffle Sliders
Step 1 Mix milk, pickle juice, and spices in a bowl. This marinade tenderizes the chicken. Let the nuggets soak for 10 minutes. Pat them dry before coating.
Step 2 Whisk flour, cornstarch, and spices in another bowl. Add a bit of wet mix to create flakes. This makes the crust extra crispy. (Hard-learned tip: Use one hand for wet, one for dry to avoid clumps.)
Step 3 Fry chicken in hot oil (350°F) until golden. Don’t crowd the pan. Rotate pieces for even cooking. Drain on a wire rack to keep them crunchy.
Step 4 Press Hawaiian rolls in a waffle maker until crisp. Combine honey, hot sauce, and butter for the glaze. Toss fried chicken in the sauce.
Step 5 Layer pickles and chicken between waffle halves. Serve warm for the best flavor. *Fun fact: Pickle juice helps keep chicken juicy!* What’s your go-to dipping sauce for fried chicken? Share below!
Cook Time: 25 minutes Total Time: 45 minutes Yield: 4 servings Category: Lunch, Comfort Food
3 Twists on This Recipe
Spicy Kick Double the hot sauce and red pepper flakes. Add cayenne to the flour mix. Perfect for heat lovers.
Vegetarian Swap Use crispy fried cauliflower or mushrooms instead of chicken. Keep the same breading and sauce.
Breakfast Style Top with a fried egg and maple syrup. Skip the pickles for a sweet-savory brunch. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve with coleslaw or sweet potato fries. Add extra pickles for crunch. For drinks, try iced tea or a cold lager. Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftover sliders in the fridge for up to 3 days. Wrap them tight to keep the waffles crisp. Reheat in a toaster oven for best results. Freeze fried chicken (without sauce) for 2 months—thaw and crisp in the oven. *Fun fact*: Pickle juice in the marinade keeps chicken tender. Why this matters? Fresh waffles turn soggy fast, so assemble sliders just before eating. Want to batch-cook? Double the chicken and freeze half for lazy nights. What’s your go-to freezer hack? Share below!Oops, Fix It Fast
Chicken coating falling off? Pat pieces dry before dipping—wet chicken repels flour. Oil too hot or cold? Use a thermometer; 350°F is the sweet spot. Waffles sticking? Lightly grease the waffle maker first. Why this matters: Even browning makes every bite crunchy. My niece once skipped the thermometer—charred outside, raw inside. Ever had a kitchen fail? Tell us how you saved it!Your Questions, Answered
Q: Gluten-free option?
A: Swap flour for 1:1 gluten-free blend. Cornstarch stays.
Q: Can I prep ahead?
A: Bread chicken and refrigerate (unfried) for 24 hours.
Q: No Hawaiian rolls?
A: Use brioche or even pancake batter as waffles.
Q: How to halve the recipe?
A: Cut all ingredients by half—except the egg (use 1 whole).
Q: Too spicy for kids?
A: Skip red pepper flakes and reduce hot sauce by half.
Let’s Eat!
These sliders are my crowd-pleaser—sweet, spicy, and crunchy all at once. Whip them up for game day or brunch.Tag @SpoonSway on Pinterest with your creations!
Did you tweak the recipe? I’d love to hear your spin. Happy cooking! —Sarah Cooper.
