Pickle-Brined Chicken Waffle Sliders (Printer-Friendly)

Juicy chicken thighs soaked in tangy brine and fried, served between crisp mini waffles with pickles.

# What You Need:

→ Pickle-Brined Chicken

01 - 3 boneless, skinless chicken thighs
02 - 1 cup pickle brine (from jarred dill pickles)
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon hot sauce (optional)
06 - Salt and black pepper to taste

→ Breading & Frying

07 - 1 cup all-purpose flour
08 - 1 teaspoon paprika
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 2 large eggs
12 - 2 tablespoons milk
13 - Vegetable oil (for frying)

→ Waffles

14 - 1 cup all-purpose flour
15 - 1 tablespoon sugar
16 - 1 teaspoon baking powder
17 - 1/4 teaspoon salt
18 - 1 large egg
19 - 3/4 cup milk
20 - 2 tablespoons melted butter

→ Assembly

21 - 6 slices dill pickle
22 - 2 tablespoons mayonnaise (optional)
23 - Fresh lettuce leaves (optional)

# How to Cook:

01 - Place chicken thighs in a bowl or resealable bag. Add pickle brine, garlic powder, smoked paprika, hot sauce, salt, and black pepper. Refrigerate and marinate for 1 to 4 hours.
02 - Preheat waffle iron. In a bowl, mix flour, sugar, baking powder, and salt. In another, whisk egg, milk, and melted butter. Combine wet and dry ingredients until just mixed. Cook tablespoon-sized portions until golden and crisp. Set aside.
03 - Combine flour, paprika, cayenne, and salt in a shallow bowl. Whisk eggs and milk in another. Remove chicken from marinade and pat dry. Dredge chicken in flour, then egg mixture, then flour again. Heat 1 inch of oil to 350°F and fry chicken 4–5 minutes per side until golden and cooked through. Drain on paper towels and cut each thigh into two slider pieces.
04 - Place each chicken piece between two mini waffles. Add a dill pickle slice and, if desired, mayonnaise or lettuce.

# Expert Advice:

01 -
  • The pickle-brine gives the chicken an addictive tang and incredible juiciness you'd never guess from such a simple trick.
  • Each slider is a playful mix of crunchy, crispy, and soft textures that makes every bite a little celebration.
02 -
  • If you don’t dry off the marinated chicken before breading, the coating can slide right off in the hot oil (ask me how I learned this).
  • Homemade waffles freeze brilliantly—when in a rush, pop them straight from the freezer into a toaster, and you’re slider-ready in minutes.
03 -
  • Letting the fried chicken rest briefly before assembling gives the crust the best crunch and keeps the insides juicy.
  • A light brush of melted butter on hot waffles just before serving turns them golden and glossy—almost like slider crowns.
Go Back