Chicken and Waffle Sliders

Cuisine: American, Cajun
Course: Appetizers, Breakfast, Brunch, Main Dishes, Party Perfect
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Prep Time 30 minutes
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Total Time 1 hour 15 minutes
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16 sliders



  • 4 Cups cornflakes, lightly crushed
  • 1/4 Cup Prairie Farms Whole buttermilk
  • 1/4 tsp salt
  • 2 tsp Cajun Seasoning
  • 1 lb Boneless, skinless chicken breasts, trimmed, cut into 2" pieces


  • 3/4 Cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 Large Eggs, seperated
  • 1 3/4 Cup Prairie Farms Whole buttermilk

Serve with

  • Apples (optional)
  • Maple Syrup or Honey


  • Make the chicken: Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick foil. Place the cornflakes in a shallow bowl.
  • In a large bowl, whisk together buttermilk, ¼ teaspoon salt and Cajun Seasoning; toss with chicken. Coat chicken in cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. Bake until cooked through, about 15 to 20 minutes.
  • Meanwhile, make the waffles: In a medium bowl, whisk together flour, baking powder, baking soda and salt (a dash).
  • Using an electric mixer, beat 2 egg whites (keep yolks and set aside) until stiff peaks form, 2 to 3 minutes; set aside.
  • In a large bowl, whisk together 2 egg yolks and buttermilk. Add flour mixture, stirring just until incorporated. Gently fold in whites until no streaks remain.
  • Working in batches, drop spoonfuls of batter (2 tablespoons each) on a waffle iron and cook according to manufacturer’s instructions until golden brown.
  • Form sandwiches with waffles, chicken, apples (optional) and maple syrup.

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