Brown Sugar Garlic Butter Chicken & Waffle Crunch Sliders

Ingredients

Chicken

• 1 lb boneless, skinless chicken thighs, cut into 8 slider-size pieces
• 1 cup buttermilk
• 1 tsp kosher salt, divided
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• Neutral oil for frying, about 3 cups

Mini waffles

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ¼ tsp kosher salt
• 1 large egg
• ¾ cup milk
• 2 tbsp unsalted butter, melted

Brown sugar garlic butter

• 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 3 tbsp light brown sugar
• 1 tbsp honey
• 1 tsp apple cider vinegar
• Pinch cayenne pepper
• 2 thinly sliced scallions and ⅛ tsp flaky salt, to finish

Step by step

1. Coat the chicken with buttermilk and ½ tsp salt. Refrigerate for at least 20 minutes while preparing the batter and glaze ingredients.
2. Whisk 1 cup flour, cornstarch, paprika, garlic powder, pepper, and remaining ½ tsp salt in a shallow bowl. Lift chicken from the buttermilk, let excess drip off, and press into the flour mixture. Rest the coated pieces on a rack for 10 minutes.
3. Whisk the waffle flour, sugar, baking powder, and salt. In a second bowl whisk the egg, milk, and melted butter. Combine just until no dry flour remains. Heat a mini waffle iron and cook 16 bite-size waffles, about 2–3 inches wide, using about 2 tbsp batter per waffle, until deeply golden and crisp. Keep warm on a rack in a 200°F oven.
4. Heat 1½ inches of oil in a heavy pot to 350°F. Fry the chicken in batches for about 5–7 minutes, turning once, until deep golden and the thickest part reaches 165°F. Drain on a rack; allow the oil to return to 350°F between batches.
5. Melt 4 tbsp butter over medium-low heat. Add garlic and cook for 30 seconds without browning. Stir in brown sugar, honey, vinegar, and cayenne; simmer 1–2 minutes until glossy. Remove from heat.
6. Brush the hot chicken lightly with glaze. Sandwich each piece between two waffles, drizzle with a little more glaze, and finish with scallions and flaky salt. Serve immediately while the coating and waffles stay crisp.

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