Dale Talde's Chicken And Waffle Sliders Recipe
Mix savory and sweet. You can never go wrong there.
Pub grub craving? Whiskey fan? Pork Slope just might be the place for you. Dale Talde's Brooklyn bar slings a mean shot 'n beer (from 25 taps) along with snacks you don't have to think twice about. Take an illustrated peek inside. On our last jaunt, Talde loaned us a few invaluable recipes, including these chicken and waffle sliders.
For the spicy maple syrup:
- Combine all ingredients and set aside.
For the sliders:
Combine yogurt and Frank's Red Hot Sauce. Cut chicken breast into 2 x 4-inch strips.
Put chicken in a large zip-top bag and cover with yogurt marinade. Marinate overnight.
Put vegetable oil in a large pot. Make sure the oil only fills the pot halfway as not to overflow. Use a high temperature thermometer and heat the oil to 350 degrees.
Mix 1 1/2 cups of rice flour with 3 cups water, add a pinch of salt and a pinch of cayenne and make a batter. Toss marinated chicken in remaining 1 1/2 cups rice flour until covered with rice flour.
Coat chicken in batter and carefully drop in oil. Cook until golden brown and center is cooked.
With a metal slotted spoon or tongs, remove chicken from oil and lay on paper towel lined plate. Toast waffles golden brown in toaster oven or oven. Melt American cheese on half of the waffles.
Build the slider by laying the fried chicken on the non-cheese side of the waffle, place bacon on top of chicken, lay cheese side of waffle on top. Put two skewers per waffle longwise and cut waffle in half.
Plate 3 sliders to a plate. Sauce each waffle with the spicy maple syrup.
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