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  • Rhea Johansen

Mini Chicken & Waffle Sliders

½ cup cornstarch ½ cup all-purpose flour ½ tsp. paprika 1 tsp. salt 1 tsp. ground black pepper 1 egg, beaten ¼ cup water 1 pound chicken tenders, cut into 1-inch pieces canola or coconut oil Mini waffles 2 green onions, cut into thin strips ¾ cup maple syrup 2 tsp. hot sauce

In a bowl, whisk together the cornstarch, flour, paprika, salt, and pepper. Move half of the flour mixture to another bowl. In a third bowl, whisk together the egg and water and place between the two flour bowls. Fill a large skillet with oil up to one-inch high and heat over high heat. You will know it is ready when you sprinkle a little flour in, and it sizzles. Working in batches, dip the chicken in flour, then egg, then the second flour bowl. Add the chicken to the hot oil, 5 or 6 pieces at a time, and cook until golden and crispy on both sides; about 4 minutes total. Remove from the oil to a paper-towel lined plate to drain excess oil. Repeat with remaining chicken pieces. Toast the mini waffles in a toaster oven until golden and warm. Whisk together the maple syrup and hot sauce and set aside. To assemble, place 1 piece of fried chicken on a mini waffle. Top with green onion strips and a drizzle of the maple syrup. Top with another mini waffle and secure with a toothpick.

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