Mini Chicken and Waffle Sliders
published Wednesday, April 22, 2020
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
Refrigerate for at least 20 minutes or up to 24 hours.
In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
In a 12” x 2” deep skillet, heat vegetable oil to 350°F.
Coat chicken with flour mixture.
Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
Heat waffles according to package directions.
Place one tender between two mini waffles.
Serve with maple syrup.