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Mini Chicken and Waffles

In celebration of March Madness, which will ultimately be playing out in Atlanta, Georgia this April, I’m offering up a fun and easy semi-homemade recipe for mini chicken & waffles! Call ’em chicken & waffle sliders!  

They’re tasty and if you make ’em my way, just a liiiiiiittle healthier than your average chicken & waffles.


  1. ‍In a small saucepot, combine the molasses, balsamic vinegar, and a pinch of sea salt.  Stir well and then let reduce for several minutes over low heat while you cook everything else.
  2. Combine the egg and milk in a bowl.
  3. Dunk each chicken breast in the egg before coating completely in the panko crumb mixture.
  4. In a skillet combine the oils and heat on medium-low.  Add the chicken into the skillet and pan fry over medium to medium-high heat, making sure to flip, until both sides are browned and the chicken is cooked through.  (This will only take a few minutes).
  5. Remove from heat and cut into chunks roughly the size of your waffles.
  6. Warm your waffles, preferably in the toaster or oven so they’re warm but also have a bit of bite.
  7. Sandwich a piece of chicken between two waffles, top with a slice of apple, a piece of Brie, and drizzle with the molasses-balsamic reduction*, and serve! 
Cooking Tip
*You can also skip the molasses reduction entirely and just use maple syrup!
This is a recipe by
Hungry Fan
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