Fried Chicken and Waffles Sliders

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Makes 16 sliders

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • salt, pepper, and cayenne pepper to taste
  • 1 egg
  • ½ cup milk
  • Italian seasoned panko breadcrumbs, as needed
  • cooking oil for frying
  • 3 2x2-inch waffle squares (your favorite waffles)
  • Steen’s Cane Syrup, for serving

Chicken and Waffles

Chicken and Waffles

Click image to enlarge


Pound chicken breasts to an even thickness and cut into 16 2x2-inch nuggets. Toss with olive oil salt, pepper, and cayenne to taste. Whisk together egg and milk in one large bowl; pour panko into another bowl. Dip chicken pieces into egg wash; shake of excess and roll in panko. Place on a wire rack.

Pour 1 inch of cooking oil in a large Dutch oven; place over medium-high heat. When oil reaches 360°F fry chicken, working in batches and turning once, until golden brown, 2 to 3 minutes per side. Drain on paper towels. Assemble sliders as pictured; drizzle with syrup. Serve hot. 


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