Give your chicken and waffles a kick in the mouth with the addition of cayenne pepper and hot sauce to the mix.

Hot Chicken and Waffle Sliders

PREP: 45 Min

SERVINGS: 10

INGREDIENTS

Waffle:

• 2 cups flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 4 eggs, separated
• 2 cups milk
• 1/2 cup butter, melted
• 3 tablespoons sugar

Hot chicken:

• 5 boneless, skin-on chicken thighs
• 1 teaspoon black pepper
• 1 1/2 teaspoons kosher salt
• 1 egg
• 3/4 cup buttermilk
• 1 tablespoon vinegar-based hot sauce (i.e., Red Rooster, Crystal)

Dry dredge:

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne
• 2 1/2 cups vegetable oil

Hot spice mix:

• 2 tablespoons cayenne
• 2 teaspoons dark brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Garnish:

• Pickle rounds
• Maple syrup

INSTRUCTIONS

1. Make the waffles: In a large bowl, combine the flour, salt and baking powder.
2. In a medium bowl, whisk egg yolks, milk and melted butter. Pour wet ingredients into flour mixture and whisk until combined.
3. In a separate large bowl, beat egg whites to soft peaks. Add sugar and continue to beat to stiff peaks. Gently fold egg whites into the waffle batter.
4. Preheat waffle iron, and spray with nonstick spray. Ladle about 1 2/3 cups waffle batter into iron, and cook until golden brown.
5. Keep warm on a lined baking sheet in a low-temperature oven.
6. Make the hot chicken: Season the chicken thighs with salt and pepper. Cover and chill at least 2 hours up to 24. Allow chicken to come to room temperature before frying.
7. In a bowl, whisk egg, buttermilk and hot sauce together. In another bowl, whisk dry dredge ingredients together.
8. In a heavy pot, heat 2 inches of oil to 325 degrees.
9. Pat chicken dry. Lightly coat with flour mixture, then dip in egg mixture, then back into flour. Place on a sheet or rack.
10. Fry thighs in batches, turning as needed until chicken is deep golden brown, registering 165 degrees on a thermometer. Transfer to a clean wire rack set on a baking sheet. Let frying oil cool slightly.
11. In a heat-safe container, whisk hot spice ingredients together; reserve 1/2 tablespoon for finishing. Whisk 1/4 cup of frying oil into spice mix and brush over fried chicken. Finish with reserved spice mix.
12. Assemble: Divide the waffles into quarters, and place one piece of hot chicken between two waffles. Drizzle with maple syrup. Secure with a toothpick and pickle slice. Enjoy.

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