• 1-1/2 pound Frozen Crispy Chicken Strips
  • 2 boxes (8 1/2 Oz. Size) Corn Muffin Mix
  • 2 Large Eggs
  • 4 Tablespoons Butter, Melted
  • 1 cup Buttermilk
  • 1 Jalapeno, Or More To Taste, Seeded And Diced
  • 3/4 cups Honey
  • 2 Tablespoons Chipotle Adobo, Or More To Taste
  • 1 Tablespoon Lime Juice
  • 3 Tablespoons Water
  • 1 clove Garlic, Pressed
  • 1/2 teaspoon Salt
  • Fresh Cilantro For Garnish


  1. Heat oven to 400° F. Place chicken frozen chicken strips on a baking sheet. Bake in the oven for 20 minutes or until crispy.
  2. While strips are in the oven, heat a waffle iron (see note below). In a large bowl, combine corn muffin mix, eggs, butter, buttermilk, and diced jalapenos. Mix until well combined. Spay waffle molds with nonstick spray. Pour ¼ cup of batter in the center of each waffle mold. Close waffle make and cook until steaming stops. Using a chopstick or skewer lift the waffles out of the waffle maker. The waffles will crisp as they cool. Set aside to cool.
  3. In a small saucepot, combine honey, adobo, lime juice, water, garlic, and salt. Bring to a boil, lower heat and let simmer for 2 minutes. Toss chicken strips with honey sauce.
  4. Build sliders using chicken strips and waffles. Garnish with cilantro and serve.

Note: I used a typical 4 square waffle maker. If you have a large round one, you can dollop waffle batter in each quarter or make a whole round and cut it in fours.

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