Yield: 8 Servings
For the mini waffles:
- Using Golden Waffles Original Waffle and Pancake Mix follow the mixing instructions for buttermilk pancakes and waffles.
- Golden Waffles mini waffle iron plate.
BUTTERMILK BRINED CHICKEN SLIDER
For the chicken:
- 1 lb. of boneless, skinless chicken thighs
- 2 Tbsp. black pepper
- 2 Tbsp. smoked paprika
- 1 Tbsp. garlic powder
- 1 tsp. cayenne pepper
- 1 Cup buttermilk
- 2 Cups flour
- 1/2 Cup cornstarch
- 1tsp. baking powder
Cut chicken into 2 oz. pieces. Combine chicken, spice mix and buttermilk into a mixing bowl, stir well and marinate for at least 2 hours, preferably overnight. Drain chicken and reserve. Combine flour, cornstarch and baking powder. Dredge chicken in flour mixture and fry lightly in a deep fryer until chicken reaches and internal temperature of 165 F.
Plating for buttermilk brined chicken slider:
- 8 mini waffles
- 8 fried chicken pieces
- Kosher salt to taste
- Hot honey, as needed
- Bread and butter pickles, as needed
Carefully split mini waffles horizontally to make a sandwich bun. Assemble the fried chicken waffles by building in this order: waffle (bottom), fried chicken, hot honey drizzle, pickle slices, waffle (top), sandwich pick.
PULLED PORK SLIDER
For the pulled pork:
- 1 Pork shoulder (bone in), rinsed and patted dry
- 2 Tbsp. vegetable oil
- BBQ rub, as needed
- 4 fl. oz. apple juice
- 4 fl. oz. apple cider vinegar
Rub the shoulder with oil and then the BBQ rub. Smoke pork shoulder over indirect heat (225 F). Combine apple juice and vinegar in a spray bottle. Spray down the pork shoulder with the mixture starting at 30 minutes and then every 30 minutes as needed to keep the surface moist. At the 4 hour mark, remove the pork shoulder and wrap it in butcher paper. Continue to cook the pork shoulder until the internal temperature is 205 F. Rest pork for at least 2 hours. When fully rested, pull, chop and season the pork with salt and pepper as needed.
For the crispy onions:
- 2 Cups red onion sliced as thin as possible
- 8 fl. oz. buttermilk
- 1/2 Cup corn starch
- 1 Cup all-purpose flour
- Seasoning mix, as needed
Soak the onions in buttermilk for 1 hour. Combine cornstarch and flour. Drain the onions and dredge in flour mixture, shaking off excess flour. Fry onions in deep fryer until crispy, reserve.
Plating for pulled pork slider:
- 8 mini waffles
- 1 lb. pulled pork
- BBQ sauce, as needed
- Crispy onions, as needed
Carefully split mini waffles horizontally to make a sandwich bun. Assemble the pulled pork waffles by building in this order: waffle (bottom), pulled pork, BBQ sauce, crispy onions, waffle (top), sandwich pick.
BEEF BRISKET SLIDER
For the brisket:
- Beef brisket, trimmed and ready for smoking (14 lb. average)
- 1/4 Cup kosher salt
- 1/4 Cup black pepper
- 1/4 Cup garlic powder
Rub the brisket with the seasoning and place it in a smoker set to 225 F. Smoke brisket until it reaches 165 F at thickest part. Remove brisket from smoker and wrap in butcher paper, return to smoker and cook until internal temperature reaches 202 F. Remove from smoker and let it rest (wrapped) for at least 1 hour. Slice brisket against the grain.
For the cumin slaw:
- 2 Cups green cabbage, sliced thin
- 6 fl. oz. lime juice, fresh
- 1/3 Cup sugar
- 1 Tbsp. salt
- 2 Tbsp. cumin, ground (toasted in a dry pan until it becomes fragrant)
- 1/3 Cup Mexican crema
- 1 Tbsp. cilantro leaves, chopped
Place cabbage, lime juice, sugar and salt into a mixing bowl, combine well and let sit for 1 hour. Drain off any extra liquid from the slaw and add cumin, crema and cilantro. Stir to combine and adjust seasoning with salt, pepper and lime juice.
Plating for the brisket slider:
- 8 mini waffles
- 1 lb. smoked brisket
- BBQ sauce, as needed
- Cumin slaw, as needed
Carefully split mini waffles horizontally to make a sandwich bun. Assemble the brisket waffles by building in this order: waffle (bottom), brisket, BBQ sauce, cumin slaw, waffle (top), sandwich pick.
