Mini Chicken Waffle Sliders

Your family will love this recipe for easy, tasty, healthier mini chicken waffle sliders. Plus they're kid friendly, too.

Course Brunch

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings mini sliders

Calories 73

Author Kim

1 lb. raw thinly sliced, boneless chicken breast (if you can't find thinly cut, simply use a meat mallet to smash the chicken breast)
1 egg beaten
1 tablespoon milk any kind
1 tablespoon coconut flour
1 tablespoon arrowroot flour or cornstarch
½ tablespoon paprika
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1-2 tablespoons coconut oil for frying
4 sets of 4 waffles 1 box of Van's mini waffles will be more than enough
Optional for serving: maple syrup honey, powdered sugar, fresh fruit and/or jam.

Cut the chicken breast into large chunks (slider size), and put them in a sealable baggie.
Pour beaten egg and milk into bag with chicken and let it sit for about 10 minutes while you prepare the spice mix.
In a small bowl, mix the coconut flour, arrowroot flour or cornstarch, paprika, salt, pepper, onion powder and garlic powder.
Open the bag and drain out as much egg / milk as possible, but not completely dry.
Pour the spice mix into the bag, close the top and massage it into the chicken, to evenly coat all of chicken.
In a large skillet over medium-high, heat one tablespoon coconut oil. Add a single layer of chicken (careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it's completely cooked through. Depending on the size of your skillet, you may need to cook chicken in two batches.
While chicken is cooking, toast waffles and prepare them and toppings for the chicken.
Once chicken is thoroughly cooked, transfer from skillet to paper towel lined plate. Enjoy!

Chicken is very good leftover, so feel free to make chicken ahead of time for less hassle in the morning.