The best part about game day is the food. Whether you’re throwing the party, cooking at the tailgate, or bringing a dish to pass at the neighbors, the food is just as exciting as the game. This Chicken and Waffles Sliders recipe takes the classic finger food to the next level. The Common Club in New Orleans took the comfort of the Southern classic and shrunk it down to the perfect bite-sized party food.
This Chicken and Waffles Sliders recipe comes from Executive Chef Chris Borges at The Commons Club inside Virgin Hotels New Orleans. Known for playful twists on familiar favorites, Chef Borges gives the slider a New Orleans upgrade by swapping out the traditional burger patty for crispy fried chicken and using mini waffles as the bun. It’s the perfect mix of sweet and savory, crunchy and fluffy.
Whether you’re tailgating outside the Superdome or hosting a watch party at home, these sliders bring the flavor and the fun.
Serving Ideas
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Stack them high on a platter with a drizzle of syrup and a side of hot sauce so your guests can grab and go.
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Want to make it even easier? Add toothpicks to keep the sliders together for quick snacking.
Pair these sliders with a Saints-inspired cocktail like the Black & Gold Rush from nearby Costera New Orleans for the ultimate game day combo.
These Chicken and Waffles Sliders from The Commons Club at Virgin Hotels New Orleans prove that sliders don’t have to be ordinary. They’re fun, flavorful, and guaranteed to be the first thing to disappear from your game day table.
If you make them for your next tailgate or watch party, let me know how they turned out! Leave a comment below or tag me on social media — I’d love to see your spread.
Want to check out the original inspiration? Visit The Commons Club at Virgin Hotels New Orleans
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Ingredients
Sliders Assembly
- 4 sweet potato waffles cut into quarters
- 8 pecan fried chicken thigh pieces see recipe below
- 8 jumbo marshmallows
- ½ cup urfa hot honey see recipe below
- 8 wooden picks for securing sandwiches
- Powdered sugar for dusting
Sweet Potato Waffles (Yields 8 waffles)
- 4 cups all-purpose flour
- 8 Tbsp light brown sugar
- 2 Tbsp baking powder
- 1 tsp kosher salt
- 12 egg whites room temperature
- 8 Tbsp butter melted
- 1.5 cups sweet potato purée approx. 2 lbs sweet potatoes + 2–3 Tbsp butter
- 1.5 cups whole milk
- ½ cup buttermilk
Pecan Crusted Fried Chicken Thighs
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- ½ tsp paprika
- ½ tsp cayenne
- 1 Tbsp kosher salt divided in half
- 2 tsp black pepper divided
- 2 cups all-purpose flour
- ½ lb pecan pieces
Urfa Hot Honey
- 3 Tbsp urfa chile or substitute chipotle chile powder
- 1 cup honey
- 1 Tbsp apple cider vinegar
Instructions
Assemble Sliders
- Have all ingredients ready in order to assemble sliders.
- On one quarter of the waffle, place 1 piece of warm pecan chicken.
- Drizzle 1 Tbsp of urfa hot honey over chicken.
- Over an open flame or using a kitchen torch, brulee one marshmallow until just charred on the outside.
- Quickly place the marshmallow on the chicken and smash with the top quarter of the sweet potato waffle.
- Use a wooden pick or skewer to keep the sandwich together.
- If making a large amount, flash in a 350°F oven for 1 minute to warm through.
- Sprinkle with powdered sugar and serve immediately.
Sweet Potato Waffles
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, combine the sweet potato purée, milk, buttermilk, and brown sugar.
- Stir the sweet potato mixture into the flour mixture until combined.
- Beat egg whites until stiff peaks form. Gradually fold egg whites into batter, ⅓ at a time.
- Place batter into a preheated, oiled waffle iron. Cook until lightly browned, about 5 minutes.
Pecan Crusted Fried Chicken Thighs
- In a food processor, finely grind pecans. Combine with flour, half the salt, and half the pepper.
- Cut each chicken thigh in half to make 8 equal pieces.
- In a bowl, combine buttermilk, paprika, cayenne, and the remaining salt and pepper. Add chicken and marinate at least 2 hours (overnight is best).
- Remove chicken and coat each piece with the flour mixture. Shake off excess and place on a baking sheet.
- Fry chicken pieces in 325°F oil until golden brown and cooked through, about 5 minutes. Internal temp should reach 165°F. Drain on paper towels.
Urfa Hot Honey
- In a saucepan, add honey and urfa chile. Heat over medium until honey begins to lightly simmer. Stir to combine, then remove from heat.
- Add apple cider vinegar and let rest 15 minutes to infuse.
- Strain (it’s okay if some small chile flakes remain).
Notes
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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